Encapsulation of red palm oil using porous starch from Canna edulis Kerr

Abstract

Red palm oil (RPO) has high phytonutrient content and is susceptible to oxygen, high temperatures, and light. Porous starch is thought to be protective of RPO because in the enzymatic process, pores are formed in the starch granules, which can become wall material through encapsulation. In this study, RPO encapsulation was performed using porous canna starch by spray drying. This study aimed to determine the best formula to encapsulate RPO using porous starch (PS) from canna (Canna edulis Kerr.) and evaluate the physical and chemical properties and encapsulation efficiency of the encapsulated product. The encapsulation process begins with making porous starch from the canna starch (Canna edulis Kerr.) using thermostable α-amylase. The emulsion consist of 40 % canna porous starch and gum arabic as emulsifiers, 10 % RPO, and 50 % water was mixed prior encapsulation by spray drying with inlet temperatures of the spray dryer were 120 °C. The results showed that the 40 % : 60 % formula (porous starch : gum arabic) demonstrated the best encapsulation efficiency value of 83.09 %, an increase of approximately 22 % compared with the control. Scanning electron microscopy and Fourier transform infrared results show that RPO is adsorbed on the starch surface, RPO functional groups are detected, and an amorphous structure is formed as shown in the X-ray diffraction results. The peroxide value (PV) test value, which is an index of the amount of oxidized oil in RPO encapsulated with porous starch, was lower than that in RPO encapsulated with control native starch (NS). Thus, the PS encapsulated RPO exhibit good quality even after drying.