The Optimization of Maltodextrin and Arabic Gum in the Microencapsulation of Aqueous Fraction of Clinacanthus nutans Using Simplex Lattice Design

Abstract

The aqueous fraction of Clinacanthus nutans leaf extracts contains flavonoids which known
had antioxidative properties. To improve acceptability, this viscous and bitter aqueous
fraction was microencapsulated using maltodextrin and Arabic gum. This research aims to
discover the effectivity of maltodextrin and Arabic gum and the concentrations for optimum
microencapsulation. Optimization design was done using Design Expert with simplex lattice
design with ratios of 1:0; 0.75:0.25; 0.5:0.5; 0.25:0.75 and 0:1. The evaluations done to the
results were microcapsule yield, moisture content, flow rate, and antioxidant activity. The
optimum ratio of maltodextrin and Arabic gum was obtained at 0.806:0.194 with 1.49%
moisture content, flow rate 4.375 g/s and antioxidant activity at the value of 842,499 ppm.
The result of one-sample T-test showed that the prediction result of Design Expert did not
differ significantly from the experiment result. From the data, it was concluded that the
resulting equation was valid.

Keywords: aqueous fraction, Clinacanthus nutans, microencapsulation, maltodextrin, Arabic
gum