Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin

Aminah Et Al., Siti

doi:10.21608/ejabf.2023.297775

Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin

Document Type : Original Article

Author

Siti Aminah et al.

10.21608/ejabf.2023.297775

Abstract

This study aimed to improve the physical and chemical properties of seafood flavour enhancer microcapsules from Sargassum aquifolium 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 Sargassum aquifolium 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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