Microencapsulation of seafood flavor enhancers from Indonesian brown seaweed with maltodextrin, Arabic gum, and β-cyclodextrin | ||
| Egyptian Journal of Aquatic Biology and Fisheries | ||
| Article 50, Volume 27, Issue 2, March and April 2023, Pages 811-821 PDF (613.8 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/ejabf.2023.297775 | ||
| Author | ||
| Siti Aminah et al. | ||
| 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. | ||
| Keywords | ||
| Indonesian brown; Seaweed; Sargassum quifolium; Umami; Wall materials; Molecular inclusion | ||
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