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All Journal Jurnal Ilmu dan Teknologi Hasil Ternak The Journal of Experimental Life Sciences (JELS) Jurnal Ilmiah Ekonomi Islam Jurnal Teknologi & Industri Hasil Pertanian Diponegoro Private Law Review Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering (AFSSAAE) JMK Jurnal Manajemen dan Kewirausahaan Jurnal Comparative : Ekonomi Dan Bisnis Sanskara Akuntansi dan Keuangan West Science Accounting and Finance Journal of Multidisciplinary Inquiry in Science, Technology and Educational Research
Ahmad Zaki Mubarok, Ahmad Zaki
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Computer Science & IT Economics, Econometrics & Finance Education Engineering Immunology & microbiology Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Mechanical Engineering Medicine & Pharmacology Neuroscience Social Sciences Other

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The Effects of the Coating Materials Ratio on the Characteristics of Encapsulated Red Beet Extract Maskurin, Quinnike Aisy; Septiafianti, Niar; Fitriah, Arsinah Habibah; Widyaningsih, Tri Dewanti; Mubarok, Ahmad Zaki
The Journal of Experimental Life Science Vol. 16 No. 1 (2026)
Publisher : Graduate School, Universitas Brawijaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.jels.2026.016.01.06

Abstract

Food products with beneficial health effects are increasingly attracting public interest, in line with growing health awareness. Red beetroot (Beta vulgaris L.) is one such food that contains many bioactive compounds and exhibits high antioxidant activity. However, the bioactive compounds in red beetroot are susceptible to degradation, leading to color fading, reduced antioxidant capacity and bioavailability, and shorter shelf life during processing and storage. To enhance their stability, a microencapsulation process using specific coating materials can be applied. This study optimized the wall-material ratio for spray-drying beetroot extract microcapsules, prioritizing the stability/retention of bioactives, encapsulation efficiency, and instant solubility. Microcapsules were produced with soy protein isolate (SPI) : maltodextrin (MD) ratios of 0:1, 1:3, 3:7, 2:3, and 1:1 at a total wall concentration of 10% (w/w) using spray-drying under fixed conditions, inlet temperature 150°C; outlet temperature 82°C; feed rate 5.1 mL·min⁻¹. Betalains were quantified spectrophotometrically; total phenolics by Folin–Ciocalteu; total flavonoids by the aluminum-chloride method; and antioxidant activity by DPPH. Encapsulation efficiency was calculated as the ratio of retained betalains to the initial amount. Microencapsulation of red beet extract using soy protein isolate (SPI) and maltodextrin (MD) as wall materials significantly affected the physicochemical and functional properties of the microcapsules. Antioxidant activity, flavonoid content, phenolic compounds, and encapsulation efficiency increased when SPI and MD were combined at a 1:1 ratio.
Co-Authors Ainurohwati, Yessi Ansori, Firsty Ainun Zalzabila Arsinah Habibah Fitriah, Arsinah Habibah Atthariqiyah, Yuliani Desi, Anistya Vinta Fadilla Muhammad Mahdi Febrianto, Hendra Galuh Fithri Choirun Nisa Fitriana, Amalia Indah Halim, Indra Haq, Saiful Hikal Fikri, Muhammad Adymas Jayanti, Kharin Dwi Maskurin, Quinnike Aisy Miftahurrahmi, Miftahurrahmi Mohammad Ridwan Niravita, Aprilia Nurhayadi, Willy Putri, Sifa Amelia Rachmani, Ferlinda Ainur Riyanto Setiawan Suharsono S Siswanto Sembiring, Solisa Vania Joelita Septiafianti, Niar Shafira, Shelly Khalimatus Sirinupong, Nualpun Sudarmanto, Eko Sunaryo, Dede Teguh Prakoso Teti Estiasih Tri Dewanti Widyaningsih Tunjung Mahatmanto Yahawi, Seleman Hardi Yoga Pratama, Ari