e-journal

Oxidized Tapioca Starch As an Alginate Substitute for Encapsulation of Antioxidant from Coffee Residue

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Coffee residue had polyphenol content 18.180 mg/g, yet its extract contained 1.746 mg/g polyhenol. Oxidized tapioca had
comparable characteristics to alginate as an encapsulant material. Suspension concentration for encapsulation preparation was 5% (w/v) ( encapsulant material/antioxidant extract). Microcapsul which is made by 25% oxidized tapioca starch had loading capacity 33.18%, capsul particle size 1699.3 μm, moisture content 10.57%, polyphenol content 1.23% (db) and antioxidant activity 29.04%. This capsul had better properties than control which is made without oxidized starch substitution.

Keywords: encapsulation; oxidized starch; alginate substitute; antioxidant

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Ketersediaan

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Informasi Detail

Judul Seri

Agriculture and Agricultural Science Procedia

No. Panggil

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Penerbit

: Elsevier., 2016

Deskripsi Fisik

Agriculture and Agricultural Science Procedia 9 ( 2016 ) 304 – 308

Bahasa

English

ISBN/ISSN

doi: 10.1016/j.aaspr

Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

Wati/Agus

Versi lain/terkait

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