Synthesis and Characterization of Nanoemulsion Andaliman Aroma Compound

Abstract

Andaliman is widely used in culinary and medicine for a long time ago. However, it has a short storage life, so it takes a preservation process. The study aims to create the synthesis of the Andaliman aroma compound and its characterization. The synthesis process is conducted with several variables such as oleoresin concentration range of 10 and 20 wt% and type of surfactants such as Tween 80, mixed of Tween 80:20 (50:50 wt%) and Tween 20. The homogeneous Maltodextrin solution and gum Arabic solution, called solution 1 and 2, are created by using ultra turrax with a speed of 18,000 rpm for 5 minutes. Then they are mixed with a comparative composition 2:3 as wall material. After that, the mixture is added by three different types of surfactants such as Tween 80, mixed Tween 80 and 20 (1:1), and Tween 20. Andaliman nanoemulsion is generated by mixing Andaliman oleoresin, wall materials, and water with two different compositions, such as 10:20:100 and 20:20:100 and also nine wt% of surfactants. Their treatment mixing is similar to the manufacture of wall materials. The characterization of nano emulsification was conducted by analyzing droplet size, zeta potential, polydispersity index (PDI), emulsion stability index (ESI), and viscosity. The study results showed that mixed 20 wt% oleoresin concentration and emulsifier of Tween 20 produced 100% of ESI value with a particle size of 68.5 nm and zeta potential of -44.95 in which showed the stability of both emulsion and nanometer-sized particle.