.jpg)
Microencapsulation of Green Capulaga (Elettaria cardamomum) Essential Oil with Maltodextrin and Its Applications in Coffee Drink
Abstract
Microencapsulation of green cardamom (Elettaria cardamomum) essential oils and its application is considered an innovative technique to improve the functional properties of coffee drinks. This study aims to determine the best formulations (M) of combination of maltodextrin and cardamom essential oil, parameters such as microcapsule yields, water content, and solubility were measured. To find out whether the microcapsule was applicable for coffee drink, antioxidant activity and taste and aroma of coffee drink mixed with the best formulation were analyzed. Completely Randomized Block Design (CRBD) with four replications was used; the data were analyzed by ANOVA and further tested by the LSD test with a level of 5%. The results showed that formulations significantly affected the yields and solubility of cardamom essential oil microcapsules. The best formulation treatment was formulation M3 with a yield score,water content and solubility of 89.03%, 11.85%, and 93.50%, respectively. Antioxidant activity, aroma and taste scores of ground coffee mixed with M3 were 77.61±0.23%, 4.31 (typical of cardamom, little coffee), and 4.88 (typical of cardamom, little coffee), respectively. While ground coffee only has antioxidant activity of 76.32±0.31%. In conclusion, ground coffee mixed with microencapsulated cardamom essential oil has the potential as a herbal coffee drink.
Keywords: Cardamom, Essential oil, Herbal coffee drink, Microencapsulation
Full Text:
PDFReferences
Al-Zereini, W.A., Al-Trawneh, I.N., Al-Qudah, M.A., TumAllah, H.M., Al-Rawashdeh, A.A., Zaed, H., & Abudayeh, Z.H. (2022). Essential oils from Elettaria cardamomum (L.) Maton grains and Cinnamomum verum J. Presl barks: Chemical examination and bioactivity studies. Journal of Pharmacy & Pharmacognosy Research, 10(1), 173-185. http://dx.doi.org/10.56499/jppres21.1162_10.1.173
AOAC. (2005). Official Methods of Analysis (19th ed., vol. 2). Arlington, VA, USA.
Bakry, A.M., Abbas, S., Ali, B., Majeed, H., Abouelwafa, M.Y., Mousa, A., & Liang, L. (2016). Microencapsulation of oils: A comprehensive review of benefits, techniques, and applications. Comprehensive Reviews in Food Science and Food Safety, 15, 143-182. https://doi.org/10.1111/1541-4337.12179
Balasubramani, P., Palaniswamy, P.T., Visvanathan, R., Thirupathi, V., Subbayaran, A., & Maran, J.P. (2015). Microencapsulation of garlic oleoresin using maltodextrin as wall material by spray drying technology. International Journal of Biological Macromolecules, 72, 210-217. https://doi.org/10.1016/j.ijbiomac.2014.08.011
Calvo, P., Castano, A.L., Lozano, M., & Gonzales, G.D. (2012). Influence of the microencapsulation on the quality paramaters and shelf-life of extra-virgin olive oil encapsulated in the presence of BHT and different capsule wall component. Food Research International, 45(1), 256-261. https://doi.org/10.1016/j.foodres.2011.10.036
Dalimunthe, H., Mardhatilah, D., & Ulfah, M. (2021). Modifikasi proses pengolahan kopi arabika menggunakan metode honey process. Jurnal Teknik Pertanian Lampung, 10(3), 317-326. http://dx.doi.org/10.23960/jtep-l.v10.i3.317-326
Dehpour, A.A., Mohammad, A.E., Nabavi, S.F., & Nabavi, S.M. (2009). Antioxidant activity of methanol extract of ferula assafoetida and its essential oil composition. Journal Grasas Aceities, 60(4), 405-412. http://dx.doi.org/10.3989/gya.010109
deNascimento, L.D., deMoraes, A.A.B., deCosta, K.S., Galúcio, J.M.P., Taube, P.S., Costa, C.M.L., Cruz, J.N., de Aguiar Andrade, E.H., & de Faria1, L.J.G. (2020). Bioactive natural compounds and antioxidant activity of essential oils from spice plants: New findings and potential applications. Biomolecules, 10(7), 988. https://doi.org/10.3390%2Fbiom10070988
Fang, Z., & Bhandari, B. (2010). Encapsulation of polyphenols – A review. Trends Trends in Food Science & Technology, 21(10), 510–23. https://doi.org/10.1016/j.tifs.2010.08.003
Febrianto, N.A., Rizki, V.M., & Djumarti. (2015). Development of cardamom herbal coffee beverages: A study of physicochemical characteristics and consumner perception towards sen sory properties. Pelita Perkebunan, 31(1), 49-58.
Ghasemi, S, Jafari, S.M., Assadpour, E., & Khomeiri, M. (2017). Production of pectin-whey protein nano-complexes as carriers of orange peel oil. Carbohydrate Polymers, 177, 369-377. https://doi.org/10.1016/j.carbpol.2017.09.009
Hamzaa, R.G., & Osman, N.N. (2012). Using of coffee and cardamom mixture to ameliorate oxidative stress induced in γ-irradiated rats. Analytical Biochemistry, 1(5), 1-6. http://dx.doi.org/10.4172/2161-1009.1000113
Ismail, J., Runtuwene, M.R.J., & Fatimah, F. (2012). Penentuan total fenolik dan uji aktivitas antioksidan pada biji dan kulit buah pinang yaki (Areca vestiara Giseke). Jurnal Ilmiah Sains, 12(2), 84-88.
Khamidah, S.Z., Hastarini, E., Fardiaz, D., & Budijanto, S. (2019). Mikroenkapsulasi konsentrat asam lemak tak jenuh dari minyak ikan patin. Jurnal Teknologi dan Industri Pangan, 30(2), 143-151. https://doi.org/10.6066/jtip.2019.30.2.143
Koç, M., Yılmazer, M.S., & Kaymak-Ertekin, F. (2010). Use of gelatin, pullulan, lactose and sucrose as coating material for microencapsulation of fish oil by freeze drying. Akademik Gıda, 8(4), 13–16.
Korikontimath, V.S., Mulge, R.Z., & Achariah, J.T. (1999). Variations in essential oil constituents in high yielding selections of cardamom. Journal plantation Crops, 27, 230-232.
Larasati, D.P., Kustyawati, M.E., Subeki, Sartika, D., & Suharyono, A.S. (2021). Effect of wet fermentation using saccharomyces cerevisiae on chemical properties and sensory of robusta coffee (Coffea canephora). Jurnal Teknik Pertanian Lampung, 10(4), 449-458. http://dx.doi.org/10.23960/jtep-l.v10.i4.449-458
Lim, J. (2011). Hedonic scaling: A review of methods and theory. Food Quality and Preference, 22, 733-747. http://dx.doi.org/10.1016/j.foodqual.2011.05.008
Phisut, N. (2012). Spray drying technique of fruit juice powder: some factors influencing the properties of products. International Food Research Journal, 19(4), 1297–1306.
Petrovic, G.M., Stojanovic, G.S., & Radulovic, N.S. (2010). Encapsulation of cinnamon oil in β-cyclodextrin. Journal of Medicinal Plants Research, 4(14),1382-1390.
Purnomo, W., Khasanah, L.U., Anandito, R.B.K. (2014). Pengaruh ratio kombinasi maltodekstrin, karagenan dan whey terhadap karakteristik mikroenkapsulan pewarna alami daun jati (Tectona Grandis). Jurnal Aplikasi Teknologi Pangan, 3(3), 99-107.
Premi, M., & Sharma, H.K. (2017). Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil. International Journal of Biological Macromolecules, 105(1), 1232–1240. https://doi.org/10.1016/j.ijbiomac.2017.07.160
Salami, A., Maghsoudlou, Y., & Jafari, S.M. (2018). Effect of emulsion stability and spray drying condition on physicochemical characteristics of encapsulated powders. Latin American Applied Research, 48, 95-100. http://dx.doi.org/10.52292/j.laar.2018.265
Shimamura, T., Sumikura, Y., Yamazaki, T., Tada, A., Kashiwagi, T., Ishikawa, H., Matsui, T., Sugimoto, N., Akiyama, H., & Ukeda, H. (2014). Application of the DPPH assay for evaluating the antioxidant capacity of food additives – Inter-laboratory evaluation study–. Analytical Sciences, 30(7), 717-721. https://doi.org/10.2116/analsci.30.717
Singh, R., Kaushik, R., & Jaglan, V. (2018). Antibacterial and antioxidant activity of green cardamom and rosemary extract in food products: A brief review. The Pharma Innovation Journal, 7(6), 568-573.
Silva, V.M., Vieira, G.S., & Hubinger, M.D. (2014). Influence of different combinations of wall materials and homogenisation pressure on the microencapsulation of green coffee oil by spray drying. Food Research International, 61, 132-143. https://doi.org/10.1016/j.foodres.2014.01.052
Soekarto, S. (1985). Penilaian Organoleptik untuk Industri Pangan dan Hasil Pertanian. Pusat Pengembangan Teknologi Pangan. IPB. Bogor.
Wang, C.Y., Chen, Y.W. & Hou, C.Y. (2019). Antioxidant and antibacterial activity of seven predominant terpenoids. International Journal of Food Properties, 22(1), 230-238. https://doi.org/10.1080/10942912.2019.1582541
Xu, W., Sun, H., Li, Z., Zheng, S., Luo, D., Wang, Y., & Shah, B.R. 2022. Preparation and characterization of tea oil powder with high water solubility using Pickering emulsion template and vacuum freeze-drying. LWT, 160, 113330. https://doi.org/10.1016/j.lwt.2022.113330
Yuliasari, S., Fardiaz, D., Andarwulan, N., & Yuliani, S. 2016. Karakteristik enkapsulasi minyak sawit merah dengan pengayaan beta-karoten. Informatika Pertanian, 25, 107-116. http://dx.doi.org/10.21082/ip.v25n1.2016.p107-116
Yuliawaty, S.T., & Susanto, W.H. (2015). Pengaruh lama pengeringan dan konsentrasi maltodextrin terhadap karakteristik fisik kimia dan organoleptik minuman instan daun mengkudu (Morinda citrifolia L). Jurnal Pangan dan Agroindustri, 3(1), 41-52.
DOI: http://dx.doi.org/10.23960/jtep-l.v11i3.531-541
Refbacks
- There are currently no refbacks.
Copyright (c) 2022 Maria Erna Kustyawati, Ribut Sugiharto, Rini Rini
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.