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<p>Land spinach (<i>Ipomoea reptans</i>&#xa0;Poir) contains polyphenols that act as antioxidants and anti-inflammatory agents. Polyphenols scavenge free radicals that induce oxidative stress, which can lead to inflammation. However, polyphenols are easily degraded by temperature, oxygen, and moisture. This study aims to determine the effect of encapsulation in maintaining chemical properties and the best physical characteristics of encapsulated land spinach. Land spinach extract is encapsulated using freeze-drying with a variation of maltodextrin and gum arabic ratio (20:80; 40:60; and 60:40). Encapsulation can protect active compounds and extend shelf life by protecting products from environmental conditions and damage. All treatments were analyzed on 0-, 7-, and 14-days of storage. Treatment with 20:80 maltodextrin:gum arabic demonstrated the finest chemical properties and stability with the lowest percentage decrease in polyphenols, antioxidants, and anti-inflammatory activities compared to other treatments. Furthermore, treatment of 20:80 maltodextrin:gum arabic had the highest encapsulation efficiency, moisture content, and yield.</p>

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Effect of encapsulation on the physical properties and chemical stability of land spinach (Ipomoea reptans Poir) extract

  • 期刊论文

  • 发表日期：

    2025年6月10日

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  • Dian Kurniati,
  • Yusaira Fairuz Fuad,
  • Heni Radiani Arifin,
  • Nandi Sukri

摘要

Land spinach (Ipomoea reptans Poir) contains polyphenols that act as antioxidants and anti-inflammatory agents. Polyphenols scavenge free radicals that induce oxidative stress, which can lead to inflammation. However, polyphenols are easily degraded by temperature, oxygen, and moisture. This study aims to determine the effect of encapsulation in maintaining chemical properties and the best physical characteristics of encapsulated land spinach. Land spinach extract is encapsulated using freeze-drying with a variation of maltodextrin and gum arabic ratio (20:80; 40:60; and 60:40). Encapsulation can protect active compounds and extend shelf life by protecting products from environmental conditions and damage. All treatments were analyzed on 0-, 7-, and 14-days of storage. Treatment with 20:80 maltodextrin:gum arabic demonstrated the finest chemical properties and stability with the lowest percentage decrease in polyphenols, antioxidants, and anti-inflammatory activities compared to other treatments. Furthermore, treatment of 20:80 maltodextrin:gum arabic had the highest encapsulation efficiency, moisture content, and yield.