Encapsulation characteristics of cocoa bean shell extract with maltodextrin as encapsulant

Abstract

Encapsulation is a way to protect the active ingredients from adverse environmental influences during storage and processing. Maltodextrin is one of the coatings and is often used because of its ability to form emulsions, low viscosity, easy to find, easy to process, disperses quickly, has high solubility, and can matrices reducing browning. In addition, an excellent ability to deal with oxidation so that the resulting encapsulant can have a better shelf life. This study aims to obtain the ratio of extract to coating material that produces encapsulation that has the best antioxidant activity, total phenolics, moisture content, and encapsulation efficiency. This study was experimental and designed using a completely randomized design with the treatment of the maltodextrin (coating material)/extract of cocoa bean shell, namely five levels of ratio 2:1 to 6:1 in which all treatments repeated three times. The results showed that the ratio of the coating material/coastal extract of the cocoa bean 4:1 was the best ratio for encapsulating the cacao bean shell extract which resulted in IC50 values of 59.99 micrograms per mL, total phenolics of 90.37 ppm, encapsulation efficiency of 68.31 percent and moisture content of 4.45 percent.