NANOENCAPSULATION OF FREE GLUTAMIC ACID IN SAN-SAKNG (ALBERTISIA PAPUANA BECC.) LEAF EXTRACT BY SPRAY DRYING AND ITS CHARACTERISTIC
Nanoencapsulated compound of san-sakng leaf extract from spray dried method can be utilized as food flavoring. The purpose of this study was to produce a spray-dried extract of san-sakng leaf and to determine the effects of different on the structure and physical properties a powder. Four different wall material types were 10% (w/v) maltodextrin; 9.5% (w/v) maltodextrin and 0,5 % (w/v) chitosan; 9% (w/v) maltodextrin and 1 % (w/v) chitosan; 8,5% (w/v) maltodextrin and 1,5 % (w/v) chitosan. Parameters observed in this study based on their physicochemical properties and morphological of the encapsulated powder. Results showed that combination of Mo and Cs nanoparticles have spherical, smooth and a slightly dented surface. The highest amounts of free glutamic acid were found in 9% (w/v) maltodextrin and 1% (w/v) chitosan nanoparticles (21,09%). Color value obtained had the yellowness value, yield of 49,52%, αw of 0,39, bulk density of 0,73 moisture content of 8,44%, and particle size of 3,53 nm.
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