The Comparative Effects of Maltodextrin and Carrageenan on Encapsulation Characteristics of Moringa Leaves Herbal Drink Extract (Moringa oleifera Lamk.)

Open Access

Issue		BIO Web Conf. Volume 223, 2026 The 3^rd International Conference on Food Technology and Nutrition (ICFTN 2025)


Article Number		04006
Number of page(s)		12
Section		Food Chemistry and Functional Food
DOI		https://doi.org/10.1051/bioconf/202622304006
Published online		25 February 2026

S.S. Toripah, J. Abidjulu, F. Wehantouw, Antioxidant activity and total phenolic content of moringa leaf extract (Moringa oleifera Lamk). J. Ilm. Farmasi, 3(4), 37–43, (2014). [Google Scholar]
S. Aminah, T. Ramdhan, M. Yanis, Nutritional content and functional properties of moringa (Moringa oleifera). Urban Agriculture Bulletin. Jakarta Technology Assessment Center, 5(2), 35–44, (2015). [Google Scholar]
H. Palupi, L.P. Wrasiati, N.M. Wartini, Characteristics of encapsulated extract of globe amaranth (Gomphrena globose L.) dye in comparative treatments of gum arabic and carrageenan. J. Tek. Pangan Unv. Yudh. Pasuruan, 6(2), 59–66, (2022). [Google Scholar]
A. Saputra, F. Arfi, M. Yulian, Literature review: phytochemical analysis and benefits of moringa leaf extract (Moringa oleifera). AMINA, 2(3), 114–119, (2020). [Google Scholar]
S.T. Yuliawaty W.H. Susanto, The effect of drying time and maltodextrin concentration on the physical, chemical, and organoleptic characteristics of instant noni leaf (Morinda citrifolia L) drinks. J.P. dan Agroindustri, 3(1), 41–47, (2015). [Google Scholar]
K.B. Yudha, Optimization of red palm oil microencapsulation formula using pectin, gelatin, and maltodextrin through thin layer drying process, Thesis, Bogor Agricultural University, Bogor, 2008. [Google Scholar]
E. Srihari, F.S. Lingganingrum, R. Hervita, S.H. Wijaya, "The effect of adding maltodextrin on the production of powdered coconut milk," in Chemical Engineering and Process Seminar. Department of Chemical Engineering, Surabaya University, 2010, pp. 1–7. [Google Scholar]
W. Purnomo, L.U. Khasanah, R.B.K. Anandito, The effect of the combination ratio of maltodextrin, carrageenan, and whey on the microencapsulation characteristics of natural dyes from teak leaves (Tectona Grandis L.F.). J. Apl. Tek. Pangan, 3(3), 99–107, (2016). [Google Scholar]
D. Harahap, Production of red ginger (Zingiber officinale var. Rubrum) instant drink using encapsulation method, Thesis, Departement of Food Tecnology Faculty of Agriculture, Universitas Muhammadiyah Sumatera Utara, 2019. [Google Scholar]
E.D. Cahyana, L.P. Wrasiati, L. Suhendra, Characteristics of encapsulated instant kenikir leaf tea (Cosmos caudatus Kunth.) with the addition of Tween 80 emulsifier. JRMA, 9(1), 130–140, (2021). [Google Scholar]
I.B. Yogaswara, N.M. Wartini, L.P. Wrasiati, Characteristics of pandan fruit (Pandanus tectorius) dye encapsulation in gelatin and maltodextrin encapsulation treatments. JRMA, 5(4), 31–40, (2017). [Google Scholar]
S. Sudarmaji, Suhardi, B. Haryono, Food and Agricultural Analysis. (Yogyakarta: Liberty, 1989). [Google Scholar]
AOAC, Official Methods of Analysis (15th Ed.). (Virginia, 1999). [Google Scholar]
C. Weaver, The Food Chemistry Laboratory. (Boca Roton: CRC Press, 1996). [Google Scholar]
I. Amin W.Y. Lee, Effect of different blanching times on antioxidant properties in selected cruciferous vegetables. JSFA, 85(13), 2314–2320, (2005), doi: https://doi.org/10.1002/jsfa.2261. [Google Scholar]
S.T. Soekarto, Organoleptic Research (for the Food and Agricultural Products Industry). (Jakarta: Bharata Karya Aksara, 1985). [Google Scholar]
B. Santoso, Herpandi, P.A. Pitayati, R. Pambayun, Pemanfaatan karagenan dan gum arabic sebagai edible film berbasis hidrokoloid. AGRITECH, 33(2), 140–145, (2013). [Google Scholar]
M.A.D.G.P. Vagisvari, N.M. Wartini, I.W. Arnata, The effect of maltodextrin-carrageenan ratio and encapsulation concentration on the characteristics of cassava leaf extract encapsulates. JRMA, 10(3), 312–323, (2022). [Google Scholar]
A.R. Naz, L.P. Wrasiati, N.M. Wartini, Characteristics of encapsulated extract of globe amaranth (Gomphrena globose L.) dye in comparative treatments of gum arabic and carrageenan. JRMA, 10(1), 68–82, (2022). [Google Scholar]
Z. Arifin, Study of the process of making lemon peel powder (Citrus medica var Lemon) as a tea bag flavoring, Thesis, Department of Agricultural Industrial Technology, Bogor Agricultural University, Bogor, 2007. [Google Scholar]
A.P. Romenda, R. Pramesti, A.B. Susanto, The effect of differences in the type and concentration of alkaline solutions on the gel strength and viscosity of carrageenan (Kappaphycus alvarezii). Doty. J. of Marine Research, 2(1), 127–133, (2013). [Google Scholar]
Glikcsman, Food hydrocolloids. (Florida: Press Boca Raton, 1983). [Google Scholar]
N.M. Wartini G.P.G. Putra, Characteristics of pandan fruit dye encapsulation based on encapsulation type and concentration. Sci. J. of Food Tech, 5(2), 139–148, (2018). [Google Scholar]
P. Molyneux, The use of the stable free radical diphenypieryl-hydrazyl (DPPH) for estimating antioxidant activity. Songklanakarin J. Sci. Technol, 26(2), 211–219, (2004). [Google Scholar]
Sugindro, E. Mardliyati, J. Djajadisastra, Production and microencapsulation of ethanol extract from bitter black cumin seeds (Nigella sativa Linn.). Maj. Ilm. Kefarmasian, 5(2), 57–66, (2008). [Google Scholar]
I.B.G. Brahmantara, N.M. Wartini, L. Suhendra, Characteristics of encapsulated phycocyanin from microalgae (Spirulina platensis) as a natural antioxidant in encapsulation type and concentration treatments. MITP, 9(1), 45–53, (2022). [Google Scholar]
R. Fauf, Food Chemistrt. (Yogyakarta: ANDI, 2015). [Google Scholar]
P.H. Blancard F.R. Katz, Starch hydrolisis in food polysaccharides and their application. (New York: Marcell Dekker, Inc, 1995). [Google Scholar]
D.F.C. Ningtias, A. Suyanto, Nurhidajah, Beta-carotene, Antioxidants, and hedonic quality of instant pumpkin (Curcuma moschata Dutch) drinks based on maltodextrin concentration. J.P. Gizi, 7(2), 94–103, (2017). [Google Scholar]
D.R. Fauzi H.T. Palupi, The effect of the blanching process and the addition of carrageenan on the quality of starfruit jam (Averrhoa bilimbi L.). MIKITP, 11(2), 152–161, (2020), doi: https://doi.org/10.35891/tp.v11i2.2196 [Google Scholar]
F.G. Winarno, Food Chemistry and Nutrition. (Jakarta: Gramedia Pustaka Utama, 1997). [Google Scholar]
D. Isnanda, M. Novita, S. Rohaya, The effect of pectin and carrageenan concentration on pineapple jelly candy (Annas comosus L. Merr). JIMPU, 1(1), 912–923, (2016). [Google Scholar]
A.R. Kaljannah, Indriyani, Ulyati, "The effect of maltodextrin concentration on the physical, chemical, and organoleptic properties of noni fruit powder drink (Morinda citrifolia L)., " in PROCEEDINGS 2018 National Seminar of the Faculty of Agriculture, University of Jambi, Jambi, 2018, pp. 297–308. [Google Scholar]
A.Z. Rosyidah, Study on respondents' level of preference for side dishes made from moringa leaves (Moringa oleifera). E-journal Boga, 5(1), 17–22, (2016). [Google Scholar]
Y.F. Gani, T.I.P. Suseno, Surjoseputro, The effect of carrageenan concentration on the physicochemical and organoleptic properties of rosella-soursop jelly drinks. JTPG, 13(2), 87–93, (2014). [Google Scholar]
E.N. Dewi, L. Purnamayanti, R.A. Kurniasih, The effect of different drying methods to the phycocyanin microcapsules using different combination of wall materials. ISNPINSA, (2023), doi: https://doi.org/10.1063/5.0141036. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.