Red Melinjo Peel Extract as a Source of Encapsulated Nanocarotenoid for Food Fortification

Abstract

This study aims to encapsulate the carotenoid nanoemulsion from red melinjo peel as an alternative for food fortification. Nanocarotenoid emulsion is obtained by homogenizing red melinjo extract using ultraturrax (11 000 rpm) ps followed by ultrasonic for 1 h, confirmed with particle size analysis. The encapsulated nanocarotenoid formula is developed by adding maltodextrin to carotenoid nanoemulsion. The Fourier transform infrared (FTIR), encapsulation efficiency of maltodextrin, and carotenoid content are also characterized. The treatment of 1 h ultrasonication successfully reduces the particle size, with a diameter of 99.54 ± 0.03 nm. Maltodextrin added to nanoemulsion at the level of 100% shows the highest encapsulation efficiency at 54.33% ± 1.36%. Additionally, the sample treated with 1 h of sonication exhibits a higher β-carotene content (8.50 ppm) compared to the control sample (6.0 ppm), while the sonicated sample has lower carotenoid content (600 ppm) than the nonsonicated sample (625 ppm).