Encapsulation of Soursop Leaf Extract (Annona Muricata L) with Xanthan Gum and Whey Protein Isolate Using Foam Mat Drying Method

Department of Food Technology, 65144, University of Muhammadiyah Malang, Indonesia

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Abstract

Soursop leaves contain polyphenolic compounds, including quercetin, procyanidins, kaempferol, and catechins. These compounds have antioxidant properties that are easily oxidised and sensitive to heat and light. Encapsulation is the process of protecting the core material with a coating. Encapsulation using the foam mat drying method can be an alternative for preserving the compounds in soursop leaves. This study aims to determine the effect of xanthan gum and whey protein isolate concentration on the encapsulation characteristics of soursop leaf extract using the foam mat drying method. The experimental design was a completely randomised design (RAL) with one factor: the ratio of xanthan gum to whey protein isolate (3:1). The results showed an effect of increasing the concentration of the dressing material. The results showed that treatment P5 (xanthan gum 3.75 g: whey protein isolate 1.25 g) was the best result with 5.58% moisture content, 16.55% ash content, 90.03% solubility, 9.36% yield, 4.28 mg GAE/g encapsulated phenol, 77.79% encapsulation efficiency, and 41.24 urn diameter.