Open AccessSTABILITY OF MICROSPHERE OF SARGASSUM PLAGYOPHYLLUM (MERTENS) J. G. AGARDH EXTRACT PRODUCED BY SPRAY DRYING USING MALTODEXTRIN
Author(s) -
Effionora Anwar,
Dyah Ayu Ratna Yulianti,
Kurnia Sari Setio Putri
Publication year - 2018
Publication title -
international journal of applied pharmaceutics
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.238
H-Index - 15
ISSN - 0975-7058
DOI - 10.22159/ijap.2018.v10s1.83
Subject(s) - maltodextrin , spray drying , sargassum , food science , chemistry , chromatography , botany , algae , biology
Objective: This study aimed to determine the stability of microspheres of Sargassum plagyophyllum (brown seaweed) after preparation using spraydrying with maltodextrin DE 10–15 and during drying and storage.Methods: Aqueous extracts of brown seaweed were formulated into microspheres using maltodextrin DE 10–15 as a coating agent. For increasing thestability of polyphenol compounds, spray drying was performed with an inlet temperature of 110°C. Four microsphere formulations were producedusing maltodextrin DE 10–15 at concentrations of 0%, 5%, 10%, and 15%. The resulting microspheres were then characterized in the assessments ofmoisture contents, particle size distributions, pH, total phlorotannin contents, and antioxidant activity, and surface morphology was analyzed usingscanning electron microscope analyses.Results: Powders that were produced with 0% and 15% maltodextrin were more stable at 4°C±2°C than at 28°C±2°C and 40°C±2°C. At the lowesttemperature, phlorotannin contents were maintained in powders that were prepared with 15% maltodextrin but were decreased by 10% in powdersthat were prepared without maltodextrin.Conclusion: Maltodextrin DE 10–15 is a suitable coating agent for dry formulations of S. plagyophyllum powder and maintained stability during spraydrying at 110°C and during storage for 2 months at 4°C±2°C.