Effect of Potato Starch on the Antioxidant Properties of Morinda Citrifolia Dried Micro Particles

Abstract

The aim of this study was to evaluate the influence of spray drying conditions on MorindaCitrifolia (Mengkudu) micro particles using potato starch (2% wt) as the encapsulation or coating agent by different ratios, Mcore/Mwall (1:1, 1:2 and 1:4) at different inlet temperatures (90, 100, 110, 120, 130 and 140°C). Evaluation on the spray dried Mengkudu powders was done using DPPH radical, total phenolic and particle size analysis. From the results, it is clear that the DPPH radical scavenging activity and total phenolic content was slightly higher at 120°C for ratio 1:1. The results indicates that the mean size of micro particles obtained was in the range of 1-25 µm.