The effect of meniran extract (Phyllanthus niruri L.) addition on viscosity, foam overrun, foam stability and foam’s microscopic of nano whey protein isolate

Abstract

Meniran is an Indonesian herbal plant which has health benefits due to its bioactive compounds. It can be applied to food product, whey protein isolate, were easily absorbed for body. The purpose of this research was to determine the effect of meniran extract addition to nano whey protein isolate on viscosity, foam overrun, foam stability and foam’s microscopic. Data collection method was laboratory experiment with 4 treatments of different meniran extract addition levels which consisted of P0 (without meniran extract), P1 (30 ug/mL), P2 (60 ug/mL) and P3 (90 ug/mL) which repeated 3 replications respectively. Experiment was designed by Completely Randomized Design (CRD). The data was analyzed using Analysis of Variance (ANOVA), if there were significantly differences, it would be continued by Duncan Multiple Range Test (DMRT). The results showed that meniran extract addition to nano whey protein isolate gave significant effect (P<0.05) on viscosity. However, there was no effect on foam overrun and stability. It is concluded that the addition of meniran extract P3 (90 ug/mL) to nano whey protein isolate resulted in viscosity and foam’s microscopic (stable, uniform and thick).

Fortification of Nano Whey Protein-Meniran Phyllanthine (Phyllanthus niruri L.) Encapsulated Casein Hydrolysates on Physicochemical Properties of Skimmed Milk Powder

“…The interaction according to [9], 5 g of whey protein were heated using hotplate stirrer at 65-70ºC for 40 minutes and phyllanthine meniran was gently added into whey protein solution until it reached 100 mL volume.…”

“…Whey protein was rich in essential amino acids and complex structures consisting of primary, secondary, tertiary and quaternary structures [8], so if interacted with meniran bioactive can change the structure and functional properties of the protein. Amino acids from whey protein are composed of one hydrogen atom when heated at 65-70ºC, which can interact with hydroxyl group from meniran through covalent and non-covalent binding (hydrophobic interactions, van der Walls and hydrogen bonds) [9]. One of the disadvantages of whey protein is easily denatured when heated up to 70ºC, so an encapsulation process is needed.…”