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All Journal Indonesian Journal of Chemical Science and Technology
Ruslan Lina
Chemistry Department, Faculty of Mathematics and Natural Sciences, Tadulako University, Palu
Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Energy Materials Science & Nanotechnology

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Kinetics Degradation and Shelf Life of Curcumin from Turmeric (Curcuma domestica Val) with Ethanol Extract Coated by Maltodextrin at Room Temperature Storage Jaya Hardi; Ruslan Lina
Indonesian Journal of Chemical Science and Technology (IJCST) Vol 6, No 1 (2023): JANUARY 2023
Publisher : Universitas Negeri Medan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24114/ijcst.v6i1.43448

Abstract

Curcumin extract from the turmeric plant is unstable to light, temperature, and changes in pH, therefore it is necessary to be coated with biopolymers to have a longer shelf life. This study aims to determine the type of degradation kinetics of maltodextrin-coated curcumin and its shelf life at room temperature storage. Encapsulation was performed using an emulsion technique combined with freeze drying with a ratio of turmeric ethanol extract to maltodextrin of 7: 5 (w/w). The results showed that the efficiency of coating the ethanol extract of turmeric with maltodextrin was 31.26%. Kinetics degradation of curcumin coated with maltodextrin follows zero-order reaction kinetics. The microcapsule of turmeric ethanol extract coated with maltodextrin has a shelf life at room temperature of 8.35 weeks.
Co-Authors Jaya Hardi