IAI CONFERENCE: Microencapsulation of Jeringau Rhizome essential oils (Acorus calamus L.) using β-Cyclodextrin
DOI:
https://doi.org/10.46542/pe.2021.212.189194Keywords:
β-cyclodextrin, Essential oils, Freeze-drying jeringau rhizome, MicroencapsulationAbstract
Background: The way to improve the stability of jeringau rhizome essential oils is microencapsulation using β-cyclodextrin.
Aim: To determine the efficiency of coating the jeringau rhizome essential oil with β-cyclodextrin and examine its thermostability.
Method: The microencapsulation method used was freeze-drying with a ratio of 1:20 and 1:30.
Results: The microcapsule efficiency at the ratio of 1:20 and 1:30 was 81.67% and 60.70%, respectively. The thermostability test results showed that the degradation constant of 1:20 microcapsule at 50oC and ambient temperature was 0.0054 and 0.0029, respectively, with a half-life of 128.33 hours and 238.97 hours. Meanwhile, the degradation constant of 1:30 microcapsule was 0.0182 and 0.0080, with a half-life of 38.07 hours and 86.63 hours.
Conclusion: The highest efficiency is in the ratio of 1:20 with a percentage of 81.67%. In the thermostability test, the 1:20 microcapsule was better protected and had a longer half-life than the 1:30 microcapsule.
References
Asyhari, A. G. (2013). Formulasi dan evaluasi fisik mikrokapsul dari ekstrak kedelai (Glycine max L.Merr) dengan metode penguapan pelarut. Universitas Hasanuddin Makassar
Bestari, A. N. (2014). Cyclodextrins in pharmaceutical field. Majalah Farmaseutik, 10(1), 197–201. https://doi.org/10.22146/farmaseutik.v10i1.24113
Cakrawati, D., Handayani, M. N., Noor, E., & Sunarti, T. C. (2018). Microencapsulation by freeze drying of limonin using β-cyclodextrin and its stability in different pH solution. Journal Engineering Science and Technology, 13(8), 2287–2298
Capelezzo, A. P., Mohr, L. C., Dalcanton, F., Mello, J. M. M. de, & Fiori, M. A. F. (2018). β-cyclodextrins as encapsulating agents of essential oils. In Cyclodextrin - A Versatile Ingredient (pp. 169–200). IntechOpen. https://doi.org/10.5772/intechopen.73568
Champagne, C. P., & Fustier, P. (2007). Microencapsulation for the improved delivery of bioactive compounds into foods. Current Opinion in Biotechnology, 18, 184–190. https://doi.org/10.1016/j.copbio.2007.03.001
Handayani, M. N., Khoerunnisa, I., Cakrawati, D., & Sulastri, A. (2018). Microencapsulation of dragon fruit (Hylocereus polyrhizus) peel extract using maltodextrin. IOP Conference Series: Materials Science and Engineering, 288, 1–7. https://doi.org/10.1088/1757-899X/288/1/012099
Hariyadi, P. (2013). Freeze drying technology : for better quality & flavor of dried products. Food review Indonesia, VIII(2), 52–57
Jayanudin, Rochmadi, Renaldi, M. K., & Pangihutan. (2017). The influence of coating material onencapsulation efficiency of red ginger oleoresin. Jurnal Penelitian Kimia, 13(2), 275–287. https://doi.org/10.20961/alchemy.v13i2.5406
Kementan. (2012). Pestisida Nabati. Pusat Penelitian dan Pengembangan Perkebunan
Li, D., Wu, H., Huang, W., Guo, L., & Dou, H. (2018). Microcapsule of sweet orange essential oil encapsulated in beta-cyclodextrin improves the release behaviours in vitro and in vivo. European Journal of Lipid Science and Technology, https://doi.org/10.1002/ejlt.201700521
Mahmudah, N. L. (2015). Enkapsulasi minyak mawar (Rosa damascena Mill.) dengan penyalut β-siklodekstrin dan β-siklodekstrin terasetilasi. Universitas Negeri Semarang
Martin, A., Varona, S., Navarrete, A., & Cocero, M. J. (2010). Encapsulation and co-precipitation processes with supercritical fluids: applications with essential oils. The Open Chemical Engineering Journal, 4(2), 31–41. https://doi.org/10.2174/1874123101004020031
Masrukan, & Santoso, U. (2019). Microencapsulation of clove leaf essential oil (Syzygium aromaticum) with buffalo gelatin encapsulant using spray drying method. Jurnal Teknologi Pertanian, 20(1), 45–52. https://doi.org/10.21776/ub.jtp.2019.020.01.5
Murdopo. (2014). Warta ekspor: obat herbal indonesia. Kementerian Perdagangan Republik Indonesia
Ponce Cevallos, P. A., Buera, M. P., & Elizalde, B. E. (2010). Encapsulation of cinnamon and thyme essential oils components (cinnamaldehyde and thymol) in β-cyclodextrin: effect of interactions with water on complex stability. Journal of Food Engineering, 99(1), 70–75. https://doi.org/10.1016/j.jfoodeng.2010.01.039
Pujiastuti, A., Cahyono, E., & Sumarni, W. (2017). Encapsulation of citronellal from citronella oil using β-cyclodextrin and its application as mosquito (Aedes aegypti) repellent. IOP Conf. Series: Journal of Physics, 1–6. https://doi.org/10.1088/1742-6596/824/1/012016
Raina, V. K., Srivastava, S. K., & Syamasunder, K. V. (2003). Essential oil composition of Acorus calamus L. from the lower region of the himalayas. Flavour and Fragrance Journal, 18, 18–20. https://doi.org/10.1002/ffj.1136
Rakmai, J., Cheirsilp, B., Carlos, J., Simal-gándara, J., & Torrado-agrasar, A. (2018). Industrial crops & products antioxidant and antimicrobial properties of encapsulated guava leaf oil in. Industrial Crops & Products, 111(April 2017), 219–225. https://doi.org/10.1016/j.indcrop.2017.10.027
Rita, W. S., Suirta, I. W., Prisanti, P., & Utami, P. (2017). Aktivitas antibakteri minyak atsiri rimpang jeringau (Acorus calamus Linn.) terhadap bakteri Escherichia coli dan Staphylococcus aureus. Cakra Kimia, 5(2), 130–136
Salim, Z., & Munadi, E. (2017). Info komoditi tanaman obat. Badan Pengkajian dan Pengembangan Perdagangan Kementerian Perdagangan Republik Indonesia
Sirojuddin, Adhitiyawarman, & Destiarti, L. (2015). Fotostabilitas dan termostabilitas pigmen buah tomat (Solanum lycopersicum L.) hasil enkapsulasi menggunakan maltodekstrin. Jkk, 4(2), 6–13
Wanda, P., Wibowo, M. A., & Destiarti, L. (2017). Enkapsulasi dan uji stabilitas ekstrak metanol daun pepaya (Carica papaya Linn). JKK, 6(1), 25–29
