Microencapsulation of Fermented Red Palm Oil with L. casei as Nutracetical Source

Abstract

Red Palm Oil (RPO) is the result of refining from Crude Palm Oil (CPO) which still maintains a high level of phytonutrients that are beneficial for health. The benefits of RPO can be used as a nutraceutical source, because RPO acts as a provitamin A and vitamin E. The addition of Lactic Acid Bacteria (LAB) in a product functions as a probiotic with metabolite activity that can inhibit pathogenic microorganism thereby increasing the durability of a product. The addition of LAB to RPO is expected to increase the nutraceutical value by adding probiotic properties to RPO products. Microencapsulation technology can protect the bioactive content of essential oils against unwanted chemical interactions with other components and provide increased stability during processing. This research is expected to be able to provide information about the potential raw material of fermented RPO as a nutraceutical source by showing the profile of RPO before and after the fermentation process, chemical and physical properties of the microencapsulant. The microencapsulation technique used is the extrusion method. Fermentation of the bioactive compound ingredients in RPO using L. casei has a significant effect. RPO after fermentation using L. casei (Red-PalmZym) produces major compounds in the form of 9-Octadecenoic acid, methyl ester, (E)- Fermentation of RPO with L. casei increases the components of chemical compounds contained therein. The stability of the RPO microencapsulated before fermentation provided an effective protection against oxidative damage to the oil and proved that the microencapsulation process can reduce the level of damage to the oil.

Formulation and Characterization of a Microencapsulant of Sungkai Leaves Ethanol Extract (<em>Peronema canescens</em> Jack)

“…The C≡C alkyne functional group, which is formed from tween-80 and glutaraldehyde, is absorbed in the form of a broad peak with variable strength in the area of 2106 and 2158 cm-1 in the encapsulated ethanol extract of sungkai leaves [28]. The ethanol extract of sungkai leaves has been perfectly encapsulated or physically trapped in the tween-80-glutaraldehyde complex, according to the interpretation of the spectra shown in Table 5, so that the functional groups present in the extract are also present in the microencapsulant product.…”

“…The microencapsulation process of the ethanol extract of Sungkai leaves was carried out using the extrusion method by following the procedure of the study [28]. The dressing mixture was put into 100 mL of 85 0 C distilled water, then 1 mL of tween-80 and 1g of dried sungkai leaf extract were added.…”