Kinetic Degradation of Myristicin, Elemicin, and Safrole in Encapsulated Banda Nutmeg (Myristica fragrans Houtt) Oleoresin

https://doi.org/10.22146/ifnp.24277

Dewi Amrih(1*), Chusnul Hidayat(2), Pudji Hastuti(3)

(1) Faculty of Agricultural Technology, Universitas Gadjah Mada Jl. Flora, Bulaksumur, Yogyakarta
(2) Faculty of Agricultural Technology, Universitas Gadjah Mada Jl. Flora, Bulaksumur, Yogyakarta
(3) Faculty of Agricultural Technology, Universitas Gadjah Mada Jl. Flora, Bulaksumur, Yogyakarta
(*) Corresponding Author

Abstract


Spices, in the form of oleoresin, have advantages as a flavoring agent. Nutmeg oleoresin compounds that play an important role in the formation of nutmeg flavor are myristicin, elemicin, and safrole. These compounds are not stable, so that the quality of oleoresin decreased easily. An alternative to overcome this problem is the encapsulation of oleoresin using spray drying techniques. The objective of this research was to evaluate the physicochemical properties of oleoresin with respect to the degradation of myristicin, elemicin, and safrole of nutmeg oleoresin. Microencapsulated nutmeg oleoresin was prepared using 12% WPC and 88% maltodextrin as encapsulate materials. It was stored in dark glass bottles at a various temperature, namely 30°C, 40°C, 50°C, 60°C, and 70°C, for 0, 4, 7, 10, 14, 21, 28, 35, 42, 49, 56 and 63 days. The content of myristicin, elemicin, and safrole were analysed. The results showed that myristicin, elemicin, and safrole in the encapsulated nutmeg oleoresin decreased during the storage until 28 days of storage and then they were relatively stable until 63 days. The activation energy of myristicin, elemicin, and safrole were 2.21 kJ/mol.K, 2.71 kJ/mol.K and 3.22 kJ/mol.K, respectively.

Keywords


Nutmeg, Oleoresin, Microencapsulation, Kinetic Degradation

Full Text:

PDF


References

Assagaf, M., Hastuti, P., Hidayat, C., and Supriyadi. 2012. Perbandingan Ekstraksi Oleoresin Biji Pala (Myrictica fragrans Houtt) Asal Maluku Utara Menggunakan Metode Maserasi dan Gabungan Distilasi-Maserasi. J. Agritech 32(3)

Giannakourou, M. C. and Taoukis, P. S. 2006. Systematic Application of Time Temperature Integrators as Tools for Control of Frozen Vegetable Quality. J. Food Sci. 67(6):2221-2228.

Hogan, S. A., B. F. McName, E. D. O'Riordan, and M. O'Sullivan. 2001. Microencapsulating Properties of Whey Protein Concentrate 75. Journal of Food Science. 66 (5): 675-680.

Krishnamoorthy, B. and Rema, J.. 2001. Nutmeg and mace. In “Handbook of Herbs and Spices”. ed. Peter, K. V. Woodhead Publishing, Abington, Cambridge, UK.

Labuza, T. P. and Riboh, D. 1982. Theory and Application of Arrhenius Kinetics to the Prediction of Nutrient Losses in Foods [Degradation, Keeping, Quality, Temperature, Quality Controls, Analysis, Models]. Food Technology. 36:66-74.

Purseglove, J. W., Brown, E. G., Green, C. L., and Robbins, S. R. J. 1981. Spices Vol.1. Longman Scientific and Technical. Copublished in the United States with John Wiley and Sons, Inc., New York.

Reineccius, G. A. 1989. Carbohydrates for Flavor Encapsulation. Food Technology. 45:144-149.

Singh, R. P. and Heldman, D. R. 2001. “Introduction to Food Engineering. Academic Press, London.

Toledo, R. T. 2007. “Fundamentals of Food Process Engineering, Springer, USA.

Wagner, Lori A. and Warthesen, Joseph J. 1995. Stability of Spray-Dried Encapsulated Carrot Carotenes. Journal of Food Science. 60(5):1048-1053.



DOI: https://doi.org/10.22146/ifnp.24277

Article Metrics

Abstract views : 2328 | views : 2321

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.