Stability β-carotene encapsulated in plant-based emulsions: impact of nanocrystalline cellulose concentration
Abstract
ABSTRACT. The influence of nanocrystalline cellulose (NCC) concentrations on stability of 10% of oil-in-water (O/W) emulsions containing β-carotene using tween 20 as an emulsifier was examined. The concentrations of NCC were varied at 0.05, 0.10, and 0.20% (w/w). There was a decrease in particle size (d43) with increasing NCC concentration caused by rod like shape by native NCC. Addition NCC increased viscosity and ζ-potential thereby decreasing rate of creaming index by increasing NCC concentrations. Addition NCC decreased the value of L* due to the white and turbid colour from native NCC but the differences between the emulsions containing NCC and control was not noticeable by visual observation. The stability of β-carotene increased with increasing NCC concentrations. It can be indicated, NCC can be used as natural stabilizer to increase emulsion and b-carotene stability especially at 0.20% (w/w) NCC. This experiment provides useful information for further applications especially CDS for bioactive compound.
ABSTRAK. β-carotene memiliki stabilitas rendah selama pengolahan oleh sebab itu perlu diaplikasikan kedalam produk pangan seperti sistem emulsi untuk melindungi β-carotene. Pengaruh konsentrasi nanokristalin selulosa (NCC) terhadap stabilitas 10% emulsi minyak dalam air (O/W) yang mengandung β-carotene dengan tween 20 sebagai emulsifier dianalisis. Konsentrasi NCC divariasi pada 0,05, 0,10, dan 0,20% (b/b). Terjadi penurunan ukuran partikel (d43) dengan meningkatnya konsentrasi NCC yang disebabkan oleh bentuk asli NCC adalah seperti batang pendek dan kecil yang terdispersi sempurna kedalam sistem emulsi. Penambahan NCC meningkatkan viskositas dan ζ-potential dari emulsi sehingga menurunkan laju creaming index pada system emulsi. Penambahan NCC menurunkan nilai L* karena warna putih dan keruh dari NCC asli tetapi perbedaan antara emulsi yang mengandung NCC dan kontrol tidak terlihat secara visual. Stabilitas β-carotene meningkat dengan meningkatnya konsentrasi NCC. Berdasarkan hasil pengamatan dapat diindikasikan bahwa NCC dapat digunakan sebagai stabiliser alami untuk meningkatkan stabilitas emulsi dan β-carotene terutama pada NCC konsentrasi 0,20% (b/b). Percobaan ini memberikan informasi yang berguna untuk aplikasi lebih lanjut terutama untuk enkapsulasi senyawa bioaktif.
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DOI: https://doi.org/10.24036/0202261116540-0-00
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