Microencapsulation of lycopene from tomato (Lycopersicon esculentum Mill.) with the combination of different hydrocolloid Shafa Ariela Alma Sayogi a) and Mokhamad Nur a*)
a) Department of Food Science and Biotechnology,
Faculty of Agricultural Technology,
Universitas Brawijaya, Malang, Indonesia
*mnur[at]ub.ac.id
Abstract
This study aimed to investigate the combination of wall materials that affect spray-dried micro-encapsulation stability of lycopene from tomatoes and then characterize the capsule. This study employed a randomized block design (RBD) with 6 treatments, including different combinations of encapsulating materials (alginate, gelatin, Arabic gum, and maltodextrin). The yield, lycopene content, encapsulation efficiency, moisture content, solubility, color analysis, and microcapsule particle morphology were measured. The data analysis revealed that the microcapsules treated with the maltodextrin-Arabic gum combination were the most effective treatments in this study. The total yield of the particle: 34.22%, lycopene content: 0.49%, encapsulation efficiency: 3.04%, water content: 9.44%, solubility: 95.39%, lightness (L*): 16.37, redness (a*): 1.60, yellowness (b*): 4.50, and the particle size: 5 microns.
