Bran oil, commonly called Rice bran oil (RBO), is extracted from rice bran using a volatile solvent. RBO extract is reported to have poor stability against the heating process. Therefore it is necessary to increase the stability to protect its benefit. Many environmentally friendly methods are being developed in storing food, including the application of microencapsulation. Microencapsulation is a process in which a thin coating polymer envelopes small solid particles or liquid droplets, and the particle size ranges from 1-5000 µm. This research aims to study the effect of the addition of emulsifier Tween 20 on rice bran oil microencapsulation using natural polymers kappa-carrageenan and chitosan as encapsulants coacervation method. Microencapsulations were analyzed by Fourier Transform Infra-Red Spectrophotometer (FTIR), Scanning Electron Microscope (SEM), encapsulation efficiency, and yield. In this study, two Tween 20 emulsifier volume variations were used, namely 0.5 mL and 1 mL. Results show that obtained particles have an appearance that is not different. The surface is uneven, structured, and aggregated. RBO was successfully loaded on the matrix chitosan/carrageenan, as can be seen on FTIR spectra. However, for the addition of 0.5 mL, Tween 20 particles had a wider, structured, and finer morphology and had a higher encapsulation efficiency of 66.4959%. The higher the Tween 20 concentration, the more microencapsulations formed, which may break, resulting in lower efficiency. The yield of microencapsulations obtained was 91.9563 for 0.5 mL Tween 20 and 92.2781 for 1 mL Tween 20.
Effect of addition of emulsifier Tween 20 on microencapsulation rice bran oil using natural polymers kappa-carrageenan and chitosan
Fadilah, Ari Diana Susanti, Sperisa Distantina, Viona Rohmah Armia Gita Kusuma, Gemilang Ramadhan Syahputraningrat; Effect of addition of emulsifier Tween 20 on microencapsulation rice bran oil using natural polymers kappa-carrageenan and chitosan. AIP Conf. Proc. 12 May 2023; 2674 (1): 030048. https://doi.org/10.1063/5.0114822
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