Open AccessAssessment on antioxidant activity and physical characteristics of spray dried Mahkota Dewa fruit extracts
Author(s) -
M. N. Kathiman,
Siti Kholijah Abdul Mudalip,
Jolius Gimbun,
Rohaida Che Man,
Zatul Iffah Mohd Arshad,
Sarina Sulaiman,
Shalyda Md Shaarani
Publication year - 2020
Publication title -
iop conference series. materials science and engineering
Language(s) - English
Resource type - Journals
eISSN - 1757-899X
pISSN - 1757-8981
DOI - 10.1088/1757-899x/736/6/062008
Subject(s) - maltodextrin , spray drying , chemistry , antioxidant , particle size , food science , chromatography , biochemistry
This paper presents the encapsulation of Phaleria Macrocarpa Scheff. Boerl or Mahkota Dewa extracts with maltodextrin using spray drying. The extracts of dried Mahkota Dewa fruit was obtained using subcritical water extraction process. The inlet dry air temperatures of the spray drying process was investigated at 100 °C, 125 °C, 150 °C, 175 °C and 200 °C. The spray dried powder was characterised for antioxidant activity, moisture content analysis and particle size distribution analysis. Results showed that the increased of inlet air dry temperature decreased the value of antioxidant activity, moisture content and mean diameter of the particles. The inlet air dry temperature of 200°C produced 92.19±0.18% antioxidant activity, 6.82% moisture content and 8.38 μm mean diameter particle size. Thus, can be suggested as the best inlet air temperature to encapsulate Mahkota Dewa extracts with maltodextrin using spray drying technique.