Freeze-Dried Phycocyanin Microcapsules: Effect of Maltodextrin-Soy Protein Ratios on Encapsulation Efficiency and Particle Properties
DOI:
https://doi.org/10.26877/asset.v8i3.2759Keywords:
microencapsulation, phycocyanin, freeze-drying, maltodextrin, soy protein isolate, biopolymersAbstract
Natural pigments such as phycocyanin are highly sensitive to environmental conditions and therefore require stabilization to broaden their applications in functional products. This study aimed to evaluate the effect of varying ratios of maltodextrin and soy protein isolate (SPI) on the physical properties and encapsulation performance of freeze-dried phycocyanin microcapsules. Phycocyanin was extracted using phosphate buffer and encapsulated in three formulations with different maltodextrin–SPI proportions. The obtained microcapsules were characterized using UV–Vis spectrophotometry and particle size analysis (PSA) to determine encapsulation efficiency (EE), yield, moisture content, purity index, and particle size distribution. All experiments were performed in triplicate (n = 3), and data were analyzed using one-way ANOVA (p < 0.05). The formulation with a higher proportion of maltodextrin exhibited the best performance, achieving high EE (≈96%), low moisture content, and uniform particle size. These findings highlight that optimizing biopolymer combinations can enhance the quality and stability of phycocyanin microcapsules, demonstrating potential applications in functional food and pharmaceutical formulations.References
[1] M. Christwardana, M. M. A. Nur, and H. Hadiyanto, “Spirulina platensis: Potensinya sebagai bahan pangan fungsional,” J. Apl. Teknol. Pangan, vol. 2, no. 1, 2013.
[2] D. Margiati, D. Ramdani, and A. P. Wulandari, “Comparative study of antioxidant phycocyanin extracts activity between S. platensis with S. fusiformis using DPPH method,” Indones. J. Pharm. Sci. Technol., vol. 6, no. 2, pp. 52–58, 2019, doi: https://doi.org/10.24198/ijpst.v6i2.11883.
[3] Y. Li, Z. Zhang, M. Paciulli, and A. Abbaspourrad, “Extraction of phycocyanin—A natural blue colorant from dried spirulina biomass: Influence of processing parameters and extraction techniques,” J. Food Sci., vol. 85, no. 3, pp. 727–735, 2020, doi: https://doi.org/10.1111/1750-3841.14842.
[4] R. RiauWati and A. Y. Chaerunisaa, “Review Teknik Mikroenkapsulasi Pada Ekstrak Mangosteen (A Review Of Microencapsulation Techniques In Mangosteen Extract),” J. Curr. Pharm. Sci., vol. 3, no. 2, 2020.
[5] T. Subramani and H. Ganapathyswamy, “An overview of liposomal nano-encapsulation techniques and its applications in food and nutraceutical,” J. Food Sci. Technol., vol. 57, no. 10, pp. 3545–3555, 2020, doi: https://doi.org/10.1007/s13197-020-04360-2.
[6] A. Nugraheni, N. Yunarto, and N. Sulistyaningrum, “Optimasi formula mikroenkapsulasi ekstrak rimpang temulawak (Curcuma xanthorrhiza Roxb.) dengan penyalut berbasis air,” J. Kefarmasian Indones., pp. 98–106, 2015, doi: https://doi.org/10.22435/jki.v5i2.4404.98-105.
[7] R. F. Hasrini, F. R. Zakaria, D. R. Adawiyah, and I. H. Suparto, “Mikroenkapsulasi minyak sawit mentah dengan penyalut maltodekstrin dan isolat protein kedelai,” J. Teknol. Dan Ind. Pangan, vol. 28, no. 1, pp. 10–19, 2017, doi: https://doi.org/10.6066/jtip.2017.28.1.10.
[8] A. Gharsallaoui, G. Roudaut, O. Chambin, A. Voilley, and R. Saurel, “Applications of spray-drying in microencapsulation of food ingredients: An overview,” Food Res. Int., vol. 40, no. 9, pp. 1107–1121, 2007, doi: https://doi.org/10.1016/j.foodres.2007.07.004.
[9] P. D. A. Lestari, L. P. Wrasiati, and N. P. Suwariani, “Karakteristrik enkapsulat ekstrak pewarna fungsional bunga rosella (Hibiscus sabdariffa L.) pada perlakuan perbandingan kasein-maltodekstrin,” J. Rekayasa dan Manaj. Agroindustri ISSN, vol. 2503, p. 488X, 2019, doi: https://doi.org/10.24843/jrma.2019.v07.i04.p03.
[10] W. M. Astuti, E. N. Dewi, and R. A. Kurniasih, “Pengaruh perbedaan jenis pelarut dan suhu pemanasan selama ekstraksi terhadap stabilitas mikrokapsul fikosianin dari Spirulina platensis,” J. Ilmu dan Teknol. Perikan., vol. 1, no. 1, pp. 7–14, 2019, doi: https://doi.org/10.14710/jitpi.2019.5239.
[11] R. F. Hasrini, F. R. Zakaria, D. R. Adawiyah, and I. H. Suparto, “Microencapsulation of crude palm oil using maltodextrin and soy protein isolate.,” 2017.
[12] A. Bennett and L. Bogorad, “Complementary chromatic adaptation in a filamentous blue-green alga,” J. Cell Biol., vol. 58, no. 2, pp. 419–435, 1973, doi: https://doi.org/10.1083/jcb.58.2.419.
[13] R. A. Kurniasih, L. Purnamayati, U. Amalia, and E. N. Dewi, “Formulation and characterization of phycocyanin microcapsules within maltodextrin-alginate,” Agritech, vol. 38, no. 1, pp. 23–29, 2018.
[14] W. Pan-Utai and S. Iamtham, “Enhanced microencapsulation of C-phycocyanin from Arthrospira by freeze-drying with different wall materials,” Food Technol. Biotechnol., vol. 58, no. 4, pp. 423–432, 2020, doi: https://doi.org/10.17113/ftb.58.04.20.6622.
[15] S. Sivasankari, N. Naganandhini, and D. Ravindran, “Comparison of different extraction methods for phycocyanin extraction and yield from Spirulina platensis.,” 2014.
[16] P. V. F. Lemos et al., “Encapsulation of C-phycocyanin in chitosan microparticles improves thermal and storage stability for use as a natural Food colorant,” Food Chem., p. 147358, 2025, doi: https://doi.org/10.1016/j.foodchem.2025.147358.
[17] A. Ridlo, S. Sedjati, and E. Supriyantini, “Aktivitas anti oksidan fikosianin dari Spirulina Sp. menggunakan metode transfer elektron dengan DPPH (1, 1-difenil-2-pikrilhidrazil),” J. Kelaut. Trop., vol. 18, no. 2, 2016.
[18] A. Adjali, I. Clarot, Z. Chen, E. Marchioni, and A. Boudier, “Physicochemical degradation of phycocyanin and means to improve its stability: A short review,” J. Pharm. Anal., vol. 12, no. 3, pp. 406–414, 2022, doi: https://doi.org/10.1016/j.jpha.2021.12.005 Full text links.
[19] I. Sadiah, R. Indiarto, and Y. Cahyana, “Karakteristik dan Senyawa Fenolik Mikrokapsul Ekstrak Daun Kelor (Moringa Oleifera) dengan Kombinasi Maltodekstrin dan Whey Protein Isolat,” J. Teknol. Ind. Pertan., vol. 32, no. 3, pp. 273–282, 2022.
[20] H. Rizqiati, N. Nurwantoro, A. Febrisiantosa, C. A. Shauma, and R. Khasanah, “Pengaruh isolat protein kedelai terhadap karakteristik fisik dan kimia kefir bubuk,” J. Pangan dan Agroindustri, vol. 8, no. 3, pp. 111–121, 2020, doi: https://doi.org/10.21776/ub.jpa.2020.008.03.1.
[21] S. Lee, S. Han, K. Jo, and S. Jung, “The impacts of freeze-drying-induced stresses on the quality of meat and aquatic products: Mechanisms and potential solutions to acquire high-quality products,” Food Chem., vol. 459, p. 140437, 2024, doi: https://doi.org/10.1016/j.foodchem.2024.140437 Full text linksCite.
[22] F. D. Oktavia and S. Sutoyo, “Skrining fitokimia, kandungan flavonoid total, dan aktivitas antioksidan ekstrak etanol tumbuhan Selaginella doederleinii,” J. Kim. Ris., vol. 6, no. 2, p. 141, 2021, doi: https://doi.org/10.20473/jkr.v6i2.30904.
[23] T. Zhang, X. Zhang, M. Jin, Y. Zhang, L. Jiang, and X. Sui, “Parameter control, characterization and stability of soy protein emulsion prepared by microfluidic technology,” Food Chem., vol. 427, p. 136689, 2023, doi: https://doi.org/10.1016/j.foodchem.2023.136689.
[24] L. Purnamayati, E. N. Dewi, and R. A. Kurniasih, “Karakteristik fisik mikrokapsul fikosianin spirulina pada konsentrasi bahan penyalut yang berbeda,” J. Teknol. Has. Pertan., vol. 9, no. 1, 2016, doi: https://doi.org/10.20961/jthp.v9i2.12844.
[25] C. Drosou and M. Krokida, “A comparative study of encapsulation of β-carotene via spray-drying and freeze-drying techniques using pullulan and whey protein isolate as wall material,” Foods, vol. 13, no. 12, p. 1933, 2024, doi: https://doi.org/10.3390/foods13121933.
Downloads
Published
Issue
Section
License
Copyright (c) 2026 Advance Sustainable Science Engineering and Technology
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
