Back
 WJET  Vol.3 No.3 B , August 2015
Palm Oil Microencapsulation by Coacervation, Thin Layer Drying, and Silica Dioxide Absorption Technique
Abstract: Indonesia is the largest palm oil producer in the world. The content of β-carotene in palm oil, which can act as pro-vitamin A, is relatively high, so it has great potential for overcoming cases of vitamin A deficiency. By microencapsulation process of palm oil, β-carotene content in palm oil will be more stable and have a longer shelf life. There are three methods of microencapsulation used in this study, namely coacervation, thin-layer drying, and SiO2 absorption technique, which theoretically are suitable for encapsulating β-carotene in palm oil. The aim of this research is to compare and find the most suitable method of microencapsulation process of palm oil to obtain the highest β-carotene content and retention. Results show that those three methods are significantly different in affecting water absorption, solubility in water, yield, microencapsulation efficiency, β-carotene content, and retention of microencapsulated palm oil. The microencapsulated palm oil made from thin layer drying method has the highest β-carotene content at 200.16 μg/g and β-carotene retention of 68.89%. It also has low water absorption and high water solubility, so it can be applied as a powder premix in food as vitamin A supplement.
Cite this paper: Wulandari, N. , Muchtadi, T. , Muchtadi, T. , Irene, R. (2015) Palm Oil Microencapsulation by Coacervation, Thin Layer Drying, and Silica Dioxide Absorption Technique. World Journal of Engineering and Technology, 3, 26-30. doi: 10.4236/wjet.2015.33B005.
References

[1]   Badan Pusat Statistik (2012) Luas Tanaman Perkebunan Besar Menurut Jenis Tanaman, Indonesia (000 Ha), 1995-2012 [(terhubung berkala). http://www.bps.go.id/tab_sub/view.php?kat=3&tabel=1&daftar=1&id_subyek=54¬ab=1

[2]   Sumarna, D. (2006) Degumming Process of CPO (Crude Palm Oil) Using Ultrafiltration Membrane (Proses Degumming CPO (Crude Palm Oil) Menggunakan Membran Ultrafiltrasi). Jurnal Teknologi Pertanian, 2, 24-30.

[3]   Siow, L.F. and Ong, C.S. (2013) Effect of pH on Garlic Oil Encapsulation by Complex Coacervation. Journal of Food Process Technology, 4, 1-5.

[4]   Association of Official Analytical Chemist (1995) Official Method of Analysis of the Association of Official Agricultural Chemist. AOAC International, Washington DC.

[5]   National Standardization Agency (1992) Methods for Analysing Food and Beverages (Cara Uji Makanan dan Minuman). SNI 01-2891-1992. Badan Standardisasi Nasional, Jakarta.

[6]   National Standardization Agency (1998) Crude Palm Olein. SNI 01-0016-1998. Badan Standardisasi Nasional, Jakarta.

[7]   Association of Official Analytical Chemist (1990) Official Method of Analysis of the Association of Official Agricultural Chemist. AOAC International, Washington DC.

[8]   DeVries, J.W. and Silvera, K.R. (2002) Determination of Vitamin A (Retinol) and E (Alpha Tocopherol) in Foods by Liquid Chromatography: Collaborative Study. Journal of AOAC International, 85, 424-434.

[9]   Zuidam, N.J. and Nedovic, V. (2010) Encapsulation Technologies for Active Food Ingredients and Food Processing. Springer, New York. http://dx.doi.org/10.1007/978-1-4419-1008-0

[10]   Ahn, J.H., Kim, Y.P., Seo, E.M., Choi, Y.K. and Kim, H.S. (2007) Antioxidant Effect of Natural Plant Extracts on the Microencapsulated High Oleic Sunflower Oil. Journal of Food Engineering, 84, 327-334. http://dx.doi.org/10.1016/j.jfoodeng.2007.05.029

[11]   Komari. (1997) Encapsulation Efficiency and Model of Mi-croencapsulated Vitamin C Release Using Polymer Deposition Technique. (Efisiensi Enkapsulasi dan Model Rilis Vitamin C yang Dienkapsulasi dengan Teknik Polymer Deposition). Prosiding Seminar Teknologi Pangan 1997.

[12]   Shahidi, F. and Wanasundara, P.K.J.P.D. (1997) Extraction and Analysis of lipids. In: Akoh, C.C. and dan Min, D.B., Eds., Food Lipids, Chemistry Nutrition and Biotechnology, 2nd Edition, Marcel Dekker Inc. New York.

[13]   Messinger, J.K., Rupnow, J.H., Zeece, M.G. and Anderson, R.L. (1987) Effect of Partial Proteolysis and Succinylation on Functionality of Corn Germ Protein Isolate. Journal of Food Science, 52, 1620-1624. http://dx.doi.org/10.1111/j.1365-2621.1987.tb05891.x

[14]   Lin, L., Rhee, K.C. and Koseoglu, S.S. (1998) Recent Progress in Membrane Degumming of Crude Vegetable Oil on a Pilot-Plant Scale. Food Protein R&D Center, Texas A&M University, College Station.

[15]   Yeo, Y. and Park, K. (2004) Control of Encapsulation Efficiency and Initial Burst in Polymeric Microparticle Systems. Archives of Pharmacal Research, 27, 1-12. http://dx.doi.org/10.1007/BF02980037

 
 
Top