{"id":118,"date":"2018-08-17T08:52:10","date_gmt":"2018-08-17T08:52:10","guid":{"rendered":"http:\/\/www.doarj.org\/ijmhfs\/?p=118"},"modified":"2018-08-17T09:44:31","modified_gmt":"2018-08-17T09:44:31","slug":"nanoencapsulation-of-free-glutamic-acid-in-san-sakng-albertisia-papuana-becc-leaf-extract-by-spray-drying-and-its-characteristic","status":"publish","type":"post","link":"https:\/\/www.tdoarj.org\/ijmhfs\/nanoencapsulation-of-free-glutamic-acid-in-san-sakng-albertisia-papuana-becc-leaf-extract-by-spray-drying-and-its-characteristic\/","title":{"rendered":"NANOENCAPSULATION OF FREE GLUTAMIC ACID IN SAN-SAKNG (ALBERTISIA PAPUANA BECC.) LEAF EXTRACT BY SPRAY DRYING AND ITS CHARACTERISTIC"},"content":{"rendered":"<p><strong>Eva Mayasari, Satrijo Saloko, Oke Anandika Lestari, Maria Ulfa<\/strong><\/p>\n<p><a href=\"https:\/\/www.doi.org\/10.5281\/zenodo.1325977\">DOI: 10.5281\/zenodo.1325977<\/a><\/p>\n<p>&nbsp;<\/p>\n<p><strong>ABSTRACT<\/strong><em><br \/>\n<\/em><\/p>\n<p><em>Nanoencapsulated compound of san-sakng leaf extract from spray dried method can be utilized as food flavoring. The purpose of this study was to produce a spray-dried extract of san-sakng leaf and to determine the effects of different on the structure and physical properties a powder. Four different wall material types were 10% (w\/v) maltodextrin; 9.5% (w\/v) maltodextrin and 0,5 % (w\/v) chitosan; 9% (w\/v) maltodextrin and 1 % (w\/v) chitosan; 8,5% (w\/v) maltodextrin and 1,5 % (w\/v) chitosan. Parameters observed in this study based on their physicochemical properties and morphological of the encapsulated powder. Results showed that combination of Mo and Cs nanoparticles have spherical, smooth and a slightly dented surface. The highest amounts of free glutamic acid were found in\u00a0 9% (w\/v) maltodextrin and 1% (w\/v) chitosan nanoparticles (21,09%). Color value obtained had the yellowness value, yield of 49,52%, \u03b1w of 0,39, bulk density of 0,73 moisture content\u00a0 of 8,44%, and particle size of 3,53 nm.<\/em><\/p>\n<p>&nbsp;<\/p>\n<p><strong>Key Words: <\/strong><em>Albertisia papuana Becc., chitosan, maltodextrin, san-sakng, free glutamic<\/em><\/p>\n<p>Full Text:\u00a0<a class=\"file\" href=\"https:\/\/www.tdoarj.org\/ijmhfs\/wp-content\/uploads\/2018\/IJMHFS\/08\/01.pdf\">PDF<\/a><\/p>\n\n<div class=\"gde-error\">GDE Error: Error retrieving file - if necessary turn off error checking (404:Not Found)<\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>Eva Mayasari, Satrijo Saloko, Oke Anandika Lestari, Maria Ulfa DOI: 10.5281\/zenodo.1325977 &nbsp; ABSTRACT Nanoencapsulated compound of san-sakng leaf extract from spray dried method can be utilized as food flavoring. The purpose of this study was to produce a spray-dried extract of san-sakng leaf and to determine the effects of different on the structure and physical [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_links_to":"","_links_to_target":""},"categories":[2],"tags":[],"_links":{"self":[{"href":"https:\/\/www.tdoarj.org\/ijmhfs\/wp-json\/wp\/v2\/posts\/118"}],"collection":[{"href":"https:\/\/www.tdoarj.org\/ijmhfs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tdoarj.org\/ijmhfs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tdoarj.org\/ijmhfs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tdoarj.org\/ijmhfs\/wp-json\/wp\/v2\/comments?post=118"}],"version-history":[{"count":12,"href":"https:\/\/www.tdoarj.org\/ijmhfs\/wp-json\/wp\/v2\/posts\/118\/revisions"}],"predecessor-version":[{"id":137,"href":"https:\/\/www.tdoarj.org\/ijmhfs\/wp-json\/wp\/v2\/posts\/118\/revisions\/137"}],"wp:attachment":[{"href":"https:\/\/www.tdoarj.org\/ijmhfs\/wp-json\/wp\/v2\/media?parent=118"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tdoarj.org\/ijmhfs\/wp-json\/wp\/v2\/categories?post=118"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tdoarj.org\/ijmhfs\/wp-json\/wp\/v2\/tags?post=118"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}