Development of method of optimized flavor production systems design based on nano-emulsification Kawista (Feronia limonia) Fruit extraction

International Symposium on Food and Agro-biodiversity 2017

农业科学;生物科学

Suyanto, A.^1 ; Noor, E.^2 ; Fahma, F.^2 ; Rusli, M.S.^2 ; Djatna, T.^2

Agroindustrial Technology, Bogor Agricultural University, Indonesia^1

Department of Agroindustrial Technology, Bogor Agricultural University, Indonesia^2

关键词: Droplet sizes;    Environment factors;    Feronia limonia;    Independent variables;    Nano-emulsions;    Polydispersity indices;    Response surface methodology;    Volatile components;   

Others  :  https://iopscience.iop.org/article/10.1088/1755-1315/102/1/012017/pdf
DOI  :  10.1088/1755-1315/102/1/012017

来源: IOP

【 摘 要 】

Kawista' (Feronia limonia) as a tropical fruit has unique flavor that can be applied as a flavor for food products. Flavor as volatile components are unstable by environment factors such as temperature and storage. Flavor nano emulsification form to improve the stability towards environment and increase its use in food products. Research carried out is system development of the nano emulsification Kawista extract flavor with sonication method. The best treatments are selected by Response Surface Methodology (RSM) for independent variable are amplitude (70-100%), time (90-150s) and temperature (5-45°C) controlled by the software of the device. The Flavor Extraction by maceration technique extended highest yield and flavor components. Nano-emulsions made with composition 1% (w/w) flavor extract, 2% (w/w) surfactant (tween 80), 0.25% Gum, and 96.75% (w/w) deionized water. The probe of sonication successfully for preparing stable O/W nano emulsions at amplitude, time and temperature 81.01%, 150s, 45°C, respectively. Characteristic of nano-emulsions i.e energy input (15.489J), viscosity (2.076 mPa.s), droplet size (13.446nm), and Polydispersity index (0.469).