Aminah et al., S. (2023). Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin. Egyptian Journal of Aquatic Biology and Fisheries, 27(2), 811-821. doi: 10.21608/ejabf.2023.297775
Siti Aminah et al.. "Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin". Egyptian Journal of Aquatic Biology and Fisheries, 27, 2, 2023, 811-821. doi: 10.21608/ejabf.2023.297775
Aminah et al., S. (2023). 'Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin', Egyptian Journal of Aquatic Biology and Fisheries, 27(2), pp. 811-821. doi: 10.21608/ejabf.2023.297775
Aminah et al., S. Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin. Egyptian Journal of Aquatic Biology and Fisheries, 2023; 27(2): 811-821. doi: 10.21608/ejabf.2023.297775
Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin
This study aimed to improve the physical and chemical properties of seafood flavour enhancer microcapsules from Sargassumaquifolium extract using a combination of maltodextrin (MDE), Arabic gum (AG) and β-cyclodextrin (βCD) as coating materials. Therefore, this study used MDE-AG, MDE-AG-βCD and MDE-βCD as coating materials for the water extract of Sargassumaquifolium as a source of flavour using the spray drying method. The results showed that there was a significant increase in the physical and chemical properties of the microcapsules. MDE-AG-βCD coating material produced the highest product yield (42.18%), and L-glutamic acid content was 0.55 g/100g. Besides that, it also improves the water content (2.61%), water activity (0.40), and hygroscopicity (8.24%) of the microcapsules. Although the solubility (95.54%) and colour attribute (darker) of microcapsules decreased, the microcapsules obtained had a perfectly spherical particle shape with a smooth surface and a smaller particle size (2.304 μm). In conclusion, MDE-AG-βCD coating material is highly recommended for seafood flavour enhancer microcapsules.
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