Physical and chemical quality of palm sugar (Borassus flabellifer L.) powder …

Edition

-

ISBN/ISSN

EP027

Collation

65 p. : ill. ; 30 cm.

Series Title

-

Call Number

EP FT-018

Effect of Different Ratios of Maltodextrin and Gum Arabic as Encapsulation Ma…

Kombucha is a fermented tea product, which recently innovated by using fruit juices, herbs, and natural extract to create novel taste. This study, explored black sapote (Diospyros nigra) potential as tea replacement to create novel taste and its antioxidant content, which beneficial to reduce non communicable disease. SCOBY act as starter culture, containing AAB and yeast, contributed to ko…

The Effect of Different Ratios of Maltodextrin and Gum Arabic Towards Physica…

Black sapote (Diospyros nigra), rich in vitamins and antioxidants, is underutilized but promising for value-added products like kombucha. Kombucha’s limited shelf life due to fermentation can be addressed by converting it into powder through spray drying. To achieve acceptable sensorial properties, this study explores probiotic premixes using encapsulating agents (maltodextrin and gum ara…

The Effect of Type and Concentration of Carrier Agent on Antioxidant Capacity…

Centella asiatica has been used for medicine, pharmaceuticals, and food supplementation, owing to its high phenolic and flavonoid content, as well as its significant antioxidant activity in the leaves. The need to transform its extract into powder form using microencapsulation is currently emerging, enabling convenience and versatility for various food industrial applications. Spray drying i…

Effect of Fermentation and Spray Drying with Different Encapsulation Agents R…

Black sapote is an underutilized fruit with various bioactive compounds and medicinal properties. To increase its utilization and value, the black sapote was turned into kombucha and spray-dried to increase the shelf life and stability of its active components. Encapsulating agents are used to protect the bioactive compounds during spray drying. This study investigated the effect of ferment…

THE EFFECT OF MALTODEXTRIN AND WHEY PROTEIN ISOLATE IN THE ENCAPSULATION OF …

Red fruit oil (Pandanus conoideus Lam.) is a carotenoid rich oil originating from Papua and a potential source of natural food colorant. Due to its volatile form, a preservation method through encapsulation by spray drying was applied in this study. Maltodextrin and whey protein isolate were used as carrier agents, five formulations were made at different concentrations (formula A (MD only),…

The Effects of Inlet Air Temperature Effects on Survivabiliy and Pysicochemic…

Recently, Pediococcus acidilactici has gained interest in research studies due to its potential probiotic properties. However, it has low survivability during digestion and short shelf life. Spray drying is widely used as a food preservation method, ensuring a stable and extended shelf-life of probiotics. At the same time, the use of spray drying is associated with several stresses, including h…

Effect of Spray Drying on The Antimicrobial Activity of Different Pediococcus…

Pediococcus acidilactici has gained a lot of interest lately due to its ability as a potential probiotic strain. However, concerns regarding its viability and stability during consumption and storage lead to a solution to utilize spray dry as an encapsulation method for Pediococcus acidilactici. Yet, the utilization of spray drying could affect the cell viability and its functional probiotic pr…

Effect of Whey Protein and Gum Arabic Ratios on Survivability and Physicochem…

Pediococcus acidilactici has gained research interest due to its potent probiotic characteristics. However, it has low survivability in the gastrointestinal tract (GIT). Thus, spray drying is commonly used to improve its survival. Although current studies obtained high spray drying encapsulation efficiency, further evaluation of its survival during GIT and viability during storage is no…

The Development of Plant-Based Seasoning Powder Incorporated with Encapsulate…

Incorporating bioactive substances into seasoning powder may be done to provide additional benefits. Young rice (Oryza sativa L.) leaves are known for their secondary metabolites, however, they are unstable to external factors. The objectives of this study are to evaluate the total phenolic content (TPC) of raw and encapsulated rice leaf extract powder, and evaluate the addition of raw and non-…

Effect of Spray-drying Towards Pediococcus acidilactici Adherence Ability to …

"Pediococcus acidilactici is a non-pathogenic probiotic bacteria that can improve gut health by adhering to intestinal cells and inhibiting pathogen adherence. To create an easy-to-use product, probiotics are often produced in powdered form using spray drying. However, this drying method can affect the probiotic's viability and functionality. This study examined the impact of spray drying in…

The Effect of Rehydration Media on Growth and Starter Culture Properties of S…

Pediococcus acidilactici is a lactic acid bacteria that has been found on many fermented foods around the world, showing its capability as a starter culture. It is gaining research interest due to its probiotic potential that can provide additional health benefits, further increasing its value as starter culture. Starter cultures are typically commercialized in powder form, with one of the …

THE EFFECT OF SPRAY-DRYING TOWARDS THE ADHERENCE OF PEDIOCOCCUS ACIDILACTICI …

Probiotic is a non-pathogenic microorganism that can benefit its host. Therefore to start colonization and increase their transit time in the gut so the probiotic can interact with the host and give health benefits they must adhere to the intestinal epithelial cells. Bacterial adhesion is a key probiotic property that Pediococcus acidilactici must have as a probiotic. The ability of the P. a…

The Effects of Spray Drying Inlet Air Temperature on Bile Salt Hydrolase Acti…

Bile salt hydrolase (BSH) is important to help bile salt deconjugation, converting bile salt into a more hydrophobic form which helps to alleviate cholesterol level in the body. BSH is a N-terminal nucleophile superfamily enzyme, and frequently found in lactic acid bacteria (LAB). Spray drying, as one of preservation methods, is often applied for commercial production, and known to reduce th…

The Effect of Spray Drying Temperatures on The Valotile Components of Strawbe…

Spray drying is a way to produce stable and dry powder flavor while retaining its volatile component. However, in drying fruit flavors that have a lot of heat-sensitive volatiles, some volatile loss would inevitably occur. Especially since an optimum condition of the spray drying needs to be met in order to achieve a high volatile retention. One of the controllable factors is the inlet air …