Pengaruh Metode Nanoenkapsulasi terhadap Stabilitas Pigmen Karotenoid dan Umur Simpan Minyak dari Buah Merah (Pandanus conoideus L)

Abstract

The utilization of carotenoid rich red fruit oil for food product development is still limited due to has low solubility in aqueous phase and unstable. Nanoencapsulation was proposed to improve the solubility as well as to retain the stability. This study aimed to determine the capability of nanoencapsulation process in maintaining the stability of carotenoid towards heat and light treatments and to estimate the shelf life of the encapsulant. Ionic gelation method was applied in the nanoencapsulation process using chitosan as a coating agent. Total carotenoid was calculated using Gross equation, while the estimation of shelf life of the product was predicted using Arrhenius model. Particle size of the best nanoencapsulation sample was 70.48 nm with a polydisperse index of 0.02 and zeta potential of 14.80 mV. These physical properties of nanoencapsulant agreed with the results of morphological measurement by TEM. The stability of carotenoid pigment in nanoencapsulant throughout several treatments, such as light (1700 lux, 12 hours), blanching (80 °C, 30 minutes), pasteurization (90 °C, 20 minutes), and sterilization (121 °C, 5 minutes) was higher compared to the stability of emulsion without treatment. The decreasing of total carotenoid in nanoencapsulant for each treatment was 6.92%; 13.51%; 17.77%; and 20.49%, while the reduction in emulsion was 26.33%; 45.25%; 54.46%; and 65.74%, respectively. Nanoencapsulation sample at room temperature (25 °C) has a shelf life of 5.2 months which was longer than the emulsion sample (0.5 months). Nanoencapsulation showed better protection on the stability of carotenoid pigment and increased the shelf life of red fruit oil. ABSTRAK Pemanfaatan minyak buah merah yang kaya akan pigmen karotenoid pada produk pangan masih terbatas karena sifatnya kurang larut dalam fase air dan memiliki stabilitas yang rendah. Nanoenkapsulasi diharapkan dapat memperbaiki kelarutan dalam air dan mempertahankan stabilitasnya. Penelitian ini bertujuan untuk mempelajari pengaruh proses nanoenkapsulasi dalam mempertahankan stabilitas pigmen karotenoid minyak buah merah dari pengaruh perlakuan panas dan cahaya, serta memperkirakan umur simpan nanoenkapsulat. Proses nanoenkapsulasi menggunakan metode gelasi dengan kitosan sebagai bahan enkapsulat. Total karotenoid diukur menggunakan persamaan Gross, dan prediksi umur simpan menggunakan model Arrhenius. Ukuran partikel nanoenkapsulasi terbaik mencapai 70,48 nm dengan polidispersi indeks 0,02 dan zeta potensial 14,80 mV. Kriteria fisik nanoenkapsulasi ini didukung oleh hasil pengukuran morfologi menggunakan TEM. Stabilitas pigmen karotenoid pada nanoenkapsulasi dengan perlakuan cahaya (1700 lux, 12 jam), blansir (80 °C, 30 menit), pasteurisasi (90 °C, 20 menit), dan sterilisasi (121 °C, 5 menit) lebih baik dibandingkan emulsi tanpa perlakuan dengan penurunan total karotenoid masing-masing perlakuan sebesar 6,92%; 13,51%; 17,77%; dan 20,49% pada nanoenkapsulasi, sedangkan pada emulsi mencapai 26,33%; 45,25%; 54,46%; dan 65,74%. Sampel nanoenkapsulasi pada suhu ruang (25 °C) memiliki umur simpan 5,2 bulan lebih lama dibandingkan sampel emulsi yang hanya mencapai 0,5 bulan. Metode nanoenkapsulasi dapat mempertahankan stabilitas pigmen karotenoid dan meningkatkan umur simpan minyak buah merah....

Keywords

• carotenoid pigment
• nanoencapsulation
• red fruit oil
• shelf life
• stability