Optimization of Crystallization Process Condition of Nutmeg Seed Oleoresin

Nutmeg ( Myristica fragrans Houtt) is a native spice from Indonesia. It contains oleoresin which has a unique aroma. Extraction of nutmeg seed oleoresin is carried out by ultrasound assisted extraction (UAE). The shelf life of nutmeg seed oleoresin can be extended by microencapsulation which is cond...

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Bibliographic Details
Published in:E3S web of conferences 2022, Vol.344, p.1001
Main Authors: Ananingsih, Victoria K., Soedarini, Bernadeta, Konstantia, Bernardine A. A., Wibowo, Andreas
Format: Article
Language:English
Subjects:
Antioxidants
Aroma
Crystallization
Microencapsulation
Moisture content
Moisture effects
Nutmeg
nutmeg seed
Oils & fats
oleoresin
Oleoresins
Optimization
Response surface methodology
Shelf life
Spices
Sucrose
Water activity
Water content
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Summary:Nutmeg ( Myristica fragrans Houtt) is a native spice from Indonesia. It contains oleoresin which has a unique aroma. Extraction of nutmeg seed oleoresin is carried out by ultrasound assisted extraction (UAE). The shelf life of nutmeg seed oleoresin can be extended by microencapsulation which is conducted by crystallization using sucrose as coating material. This study was aimed to optimize the crystallization condition process of nutmeg seed oleoresin. The formulation used were nutmeg seed oleoresin (5 gram, 10 gram, 15 gram), sucrose (30 gram, 35 gram, 40 gram), and water (15 gram, 20 gram, 25 gram). Physicochemical characteristics measured were moisture content, water activity (a w ), color, total oil, surface oil, trapped oil, and antioxidant activity. Optimization of process conditions were analyzed by Response Surface Method. The results showed that nutmeg seed oleoresin (13.266 gram), sucrose (35.047 gram) and water (20.019 gram) produced the optimum antioxidant activity of microencapsulated oleoresin. Furthermore, the application of nutmeg seed oleoresin (11.088 gram), sucrose (36.381 gram) and water (19.331 gram) resulted in the optimum trapped oil percentage of microencapsulated oleoresin. These methods can be applied to produce nutmeg seed oleoresin powder which then could be used as spices and beverage ingredient.
ISSN:2267-1242
2555-0403
2267-1242
DOI:10.1051/e3sconf/202234401001