Development of method of optimized flavor production systems design based on nano-emulsification Kawista (Feronia limonia) Fruit extraction

'Kawista' (Feronia limonia) as a tropical fruit has unique flavor that can be applied as a flavor for food products. Flavor as volatile components are unstable by environment factors such as temperature and storage. Flavor nano emulsification form to improve the stability towards environme...

Full description

Saved in:
Bibliographic Details
Published in:IOP conference series. Earth and environmental science 2018-01, Vol.102 (1), p.12017
Main Authors: Suyanto, A, Noor, E, Fahma, F, Rusli, M S, Djatna, T
Format: Article
Language:English
Subjects:
Amplitudes
Deionization
Design optimization
droplet size
Emulsification
Emulsions
Feronia limonia
Flavor
Flavors
Food
Food products
Fruits
Independent variables
nano emulsions
Nanoemulsions
Polydispersity
Response surface methodology
Sonication
Systems design
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:'Kawista' (Feronia limonia) as a tropical fruit has unique flavor that can be applied as a flavor for food products. Flavor as volatile components are unstable by environment factors such as temperature and storage. Flavor nano emulsification form to improve the stability towards environment and increase its use in food products. Research carried out is system development of the nano emulsification Kawista extract flavor with sonication method. The best treatments are selected by Response Surface Methodology (RSM) for independent variable are amplitude (70-100%), time (90-150s) and temperature (5-45°C) controlled by the software of the device. The Flavor Extraction by maceration technique extended highest yield and flavor components. Nano-emulsions made with composition 1% (w/w) flavor extract, 2% (w/w) surfactant (tween 80), 0.25% Gum, and 96.75% (w/w) deionized water. The probe of sonication successfully for preparing stable O/W nano emulsions at amplitude, time and temperature 81.01%, 150s, 45°C, respectively. Characteristic of nano-emulsions i.e energy input (15.489J), viscosity (2.076 mPa.s), droplet size (13.446nm), and Polydispersity index (0.469).
ISSN:1755-1307
1755-1315
DOI:10.1088/1755-1315/102/1/012017