Sintesis Nanoemulsi dari Ekstrak Kulit Manggis dengan Metode Energi Tinggi
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Accepted
15 March 2023
Published
27 June 2023
Keywords:
-
extract, mangosteen peel, nanoemulsion, xanthone
Abstract
Mangosteen (Garcinia mangostana L.) has become the main agricultural products contributing to the largest annual foreign exchange from the fruit category. Mangosteen rind contains xanthone compounds as a source of antioxidants, with α-mangostin and γ-mangostin, as the main components which are used as traditional and modern ingredients to treat various diseases. However, mangosteen rind extract has low bioavailability thus resulting in low effectiveness in the application. This study aimed to find the ideal formulation for producing the extract and nanoemulsion of mangosteen peel. The research carried out in two stages: extraction of mangosteen peel and production of nanoemulsion. Ethanol 70% was the best for mangosteen rind extraction, with a percentage yield of 40.96±0.51%, antioxidant activity of 5708.33±159.57 µg AEAC/mL sample, and total xanthones of 373.84±6.49 µg/mL sample. The use of Tween 20 at nanoemulsion production gave the best test results, with particle size of 10.58±1.25 nm, polydispersity index 0.27±0.03, zeta potential -2.34±0.46 mV, and total xanthones 35,28±0,04 µg/mL sample.
References
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Dewandari KT, Yuliani S, Yasni S. 2013. Ekstraksi dan karakterisasi nanopartikel ekstrak sirih merah (Piper crocatum). J Pascapanen 10: 58–65.
Dib N, Lépori CMO, Correa NM, Silber JJ, Falcone RD, García-Río L. 2021. Biocompatible solvents and ionic liquid-based surfactants as sustainable components to formulate environmentally friendly organized systems. Polymers (Basel) 13: 1378. https://doi.org/10.3390/polym13091378
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Fadimu GJ, Ghafoor K, Babiker EE, Al-Juhaimi F, Abdulraheem RA, Adenekan MK. 2020. Ultrasound-assisted process for optimal recovery of phenolic compounds from watermelon (Citrullus lanatus) seed and peel. Food Measure 14: 1784–1793. https://doi.org/10.1007/s11694-020-00426-z
Guttoff M, Saberi AH, Mcclements DJ. 2015. Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability. Food Chem 171:117–122. https://doi.org/10.1016/j.foodchem.2014.08.087
Herbianto AS. 2018. Pengaruh perbedaan konsentrasi surfaktan terhadap karakter fisik dan pH nanoemulsi pencerah kulit. Calyptra J Ilmu Mahasiswa Univ Surabaya 7: 736–746.
Hutchings JB. 1999. Food Color and Appearance. Ed ke-2. 238-326. Springer, New York.
Israelachvili JN. 2011. Intermolecular and Surface Forces. Ed ke-3. 540. Academic Press, London.
Kok SL, Lee WJ, Smith RL, Suleiman N, Jom KN, Vangnai K, Bin-Sharaai AH, Chong GH. 2021. Role of virgin coconut oil (VCO) as co-extractant for obtaining xanthones from mangosteen (Garcinia mangostana L.) pericarp with supercritical carbon dioxide extraction. J Supercrit Fluids 176: 105305. https://doi.org/10.1016/j.supflu.2021.105305
Kotyla T, Kuo F, Moolchandani V, Wilson T, Nicolosi R. 2008. Increased bioavailability of a transdermal application of a nano-sized emulsion preparation. Int J Pharm 347: 144–148. https://doi.org/10.1016/j.ijpharm.2007.06.045
Limphapayom W, Satayawut K, Wattanavichit W, Pisalwadcharin A, Sukhasem S. 2017. Development of technologies for xanthone powder production from mangosteen. Acta Hortic 1186: 185–187. https://doi.org/10.17660/ActaHortic.2017.1186.28
Mulia K, Putri G, Krisanti E. 2018. Encapsulation of mangosteen extract in virgin coconut oil based nanoemulsions: Preparation and characterization for topical formulation. Mater Sci Forum 929: 234–242. https://doi.org/10.4028/www.scientific.net/MSF.929.234
Mustafa A, Turner C. 2011. Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review. Anal Chim Acta 703: 8–18. https://doi.org/10.1016/j.aca.2011.07.018
Niknam SM, Escudero I, Benito JM. 2020. Formulation and preparation of water-in-oil-in-water emulsions loaded with a phenolic-rich inner aqueous phase by application of high energy emulsification methods. Foods 9: 1411. https://doi.org/10.3390/foods9101411
Ningsih N, Yasni S, Yuliani S. 2017. Sintesis nanopartikel ekstrak kulit manggis merah dan kajian sifat fungsional produk enkapsulasinya. J Teknol Industri Pangan 28: 27–35. https://doi.org/10.6066/jtip.2017.28.1.27
Ovalle-Magallanes B, Eugenio-Pérez D, Pedraza-Chaverri J. 2017. Medicinal properties of mangosteen (Garcinia mangostana L.): A comprehensive update. Food Chem Toxicol 109: 102–122. https://doi.org/10.1016/j.fct.2017.08.021
Perez-Esteve E, Bernardos A, Martinez-Manez R, Barat JM. 2013. Nanotechnology in the development of novel functional foods or their package. An overview based in patent analysis. Recent Pat Food Nutr Agric 5: 35–43. https://doi.org/10.2174/2212798411305010006
Permatasari NA, Deofsila YK. 2021. Perubahan kualitas bubuk pewarna alami buah buni (Antidsemma bunius (L) Spreng) selama penyimpanan dengan menggunakan metode akselerasi. J Teknol Industri Pertanian 31: 176–189. https://doi.org/10.24961/j.tek.ind.pert.2021.31.2.176
Petiwala SM, Li G, Ramaiya A, Kumar A, Gill RK, Saksena S, Johnson JJ. 2014. Pharmacokinetic characterization of mangosteen (Garcinia mangostana L.) fruit extract standardized to α-mangostin in C57BL/6 mice. Nutr Res 34: 336–345. https://doi.org/10.1016/j.nutres.2014.03.002
Pratiwi L, Fudholi A, Martien R, Pramono S. 2018. Uji stabilitas fisik dan kimia sediaan SNEDDS (Self-nanoemulsifying Drug Delivery System) dan nanoemulsi fraksi etil asetat kulit manggis (Garcinia mangostana L.). Trad Med J 23: 84–90. https://doi.org/10.22146/mot.28533
Putri DCA, Dwiastuti R, Marchaban M, Nugroho AK. 2017. Optimization of mixing temperature and sonication duration in liposome preparation. J Farmasi Sains Komunitas 14: 79–85. https://doi.org/10.24071/jpsc.142728
Şahin S, Şamli R. 2013. Optimization of olive leaf extract obtained by ultrasound-assisted extraction with response surface methodology. Ultrason Sonochem 20: 595–602. https://doi.org/10.1016/j.ultsonch.2012.07.029
Salvia-Trujillo L, Martin-Belloso O, McClements DJ. 2016. Excipient nanoemulsions for improving oral bioavailability of bioactives. Nanomaterials (Basel) 6: 17. https://doi.org/10.3390/nano6010017
Salvia-Trujillo L, Soliva-Fortuny R, Rojas-Graü MA, McClements DJ, Martín-Belloso O. 2017. Edible nanoemulsions as carriers of active ingredients: A review. Annu Rev Food Sci Technol 8: 439–466. https://doi.org/10.1146/annurev-food-030216-025908
Sarungallo ZL, Murtiningrum, Uhi HT, Roreng MK, Pongsibidang A. 2014. Sifat organoleptik, sifat fisik, serta kadar β-karoten dan α-tokoferol emulsi buah merah (Pandanus conoideus). agriTECH 34: 177–183.
Shiddiqi QYA, Karisma AD, Machmudah S, Widiyastuti W, Nurtono T, Winardi S, Wahyudiono W, Goto M. 2014. Effect of hydrothermal extraction condition on the content of phenolic compound extracted from rind of mangosteen (Garcinia mangostana) and its antioxidant efficiency. IPTEK J Technol Sci 25: 54-59.
Simões LS, Madalena DA, Pinheiro AC, Teixeira JA, Vicente AA, Ramos ÓL. 2017. Micro- and nano bio-based delivery systems for food applications: In vitro behavior. Adv Colloid Interface Sci. 243: 23–45. https://doi.org/10.1016/j.cis.2017.02.010
Suttirak W, Manurakchinakorn S. 2014. In vitro antioxidant properties of mangosteen peel extract. J Food Sci Technol 51: 3546–3558. https://doi.org/10.1007/s13197-012-0887-5
Tonkur H, Can MF, Sabah E. 2022. Rheological behavior of sepiolite suspensions homogenized by ultra-turrax high-speed homogenizer. Physicochem Probl Miner Process 58: 153415. https://doi.org/10.37190/ppmp/153415
Walker RM, Gumus CE, Decker EA, McClements DJ. 2017. Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil. J Food Eng 211: 60–68. https://doi.org/10.1016/j.jfoodeng.2017.05.004
Wilson RJ, Li Y, Yang G, Zhao CX. 2022. Nanoemulsions for drug delivery. Particuology 64: 85–97. https://doi.org/10.1016/j.partic.2021.05.009
Zhang L, Ying S, Keji T, Putheti R. 2009. Ultrasound-assisted extraction flavonoids from Lotus (Nelumbo nuficera Gaertn) leaf and evaluation of its anti-fatigue activity. Int J Phys Sci 4: 418–422.
Zhou Y. 2022. Research progress in preparation, sta-bility and application of nanoemulsion. J Phys Conf Ser 2152: 012044. https://doi.org/10.1088/1742-6596/2152/1/012044
Zhuang B, Ramanauskaite G, Koa ZY, Wang ZG. 2021. Like dissolves like: A first-principles theory for predicting liquid miscibility and mixture dielectric constant. Sci Adv 7: eabe7275. https://doi.org/10.1126/sciadv.abe7275
Ahmed IAM, Al-Juhaimi F, Adisa AR, Adiamo OQ, Babiker EE, Osman MA, Gassem MA, Ghafoor K, Alqah HAS, Elkareem MA. 2020. Optimization of ultrasound-assisted extraction of phenolic compounds and antioxidant activity from Argel (Solenostemma argel Hayne) leaves using response surface methodology (RSM). J Food Sci Technol 57: 3071–3080. https://doi.org/10.1007/s13197-020-04340-6
Aizat WM, Ahmad-Hashim FH, Jaafar SNS. 2019. Valorization of mangosteen, “The Queen of Fruits,” and new advances in postharvest and in food and engineering applications: A review. J Adv Res 20: 61–70. https://doi.org/1016/j.jare.2019.05.005
[BPS] Badan Pusat Statistik. 2018. Statisitk Tanaman Buah-buahan dan Sayuran Tahunan Indonesia 2018. Jakarta.
Costa IC, Rodrigues RF, Almeida FB, Favacho HA, Falcão DQ, Ferreira AM, Vilhena JCE, Florentino AC, Carvalho JCT, Fernandes CP. 2014. Development of jojoba oil (Simmondsia chinensis (Link) C.K. Schneid.) based nanoemulsions. Lat Am J Pharm 33: 459–463.
Danaei M, Dehghankhold M, Ataei S, Davarani FH, Javanmard R, Dokhani A, Khorasani S, Mozafari MR. 2018. Impact of particle size and polydispersity index on the clinical applications of lipidic nanocarrier systems. Pharmaceutics 10: 57. https://doi.org/10.3390/pharmaceutics10020057
Dewandari KT, Yuliani S, Yasni S. 2013. Ekstraksi dan karakterisasi nanopartikel ekstrak sirih merah (Piper crocatum). J Pascapanen 10: 58–65.
Dib N, Lépori CMO, Correa NM, Silber JJ, Falcone RD, García-Río L. 2021. Biocompatible solvents and ionic liquid-based surfactants as sustainable components to formulate environmentally friendly organized systems. Polymers (Basel) 13: 1378. https://doi.org/10.3390/polym13091378
Direktorat Jenderal Hortikultura Kementerian Pertanian. 2014. Statistik Produksi Hostikultura Tahun 2013. Jakarta.
Fadimu GJ, Ghafoor K, Babiker EE, Al-Juhaimi F, Abdulraheem RA, Adenekan MK. 2020. Ultrasound-assisted process for optimal recovery of phenolic compounds from watermelon (Citrullus lanatus) seed and peel. Food Measure 14: 1784–1793. https://doi.org/10.1007/s11694-020-00426-z
Guttoff M, Saberi AH, Mcclements DJ. 2015. Formation of vitamin D nanoemulsion-based delivery systems by spontaneous emulsification: Factors affecting particle size and stability. Food Chem 171:117–122. https://doi.org/10.1016/j.foodchem.2014.08.087
Herbianto AS. 2018. Pengaruh perbedaan konsentrasi surfaktan terhadap karakter fisik dan pH nanoemulsi pencerah kulit. Calyptra J Ilmu Mahasiswa Univ Surabaya 7: 736–746.
Hutchings JB. 1999. Food Color and Appearance. Ed ke-2. 238-326. Springer, New York.
Israelachvili JN. 2011. Intermolecular and Surface Forces. Ed ke-3. 540. Academic Press, London.
Kok SL, Lee WJ, Smith RL, Suleiman N, Jom KN, Vangnai K, Bin-Sharaai AH, Chong GH. 2021. Role of virgin coconut oil (VCO) as co-extractant for obtaining xanthones from mangosteen (Garcinia mangostana L.) pericarp with supercritical carbon dioxide extraction. J Supercrit Fluids 176: 105305. https://doi.org/10.1016/j.supflu.2021.105305
Kotyla T, Kuo F, Moolchandani V, Wilson T, Nicolosi R. 2008. Increased bioavailability of a transdermal application of a nano-sized emulsion preparation. Int J Pharm 347: 144–148. https://doi.org/10.1016/j.ijpharm.2007.06.045
Limphapayom W, Satayawut K, Wattanavichit W, Pisalwadcharin A, Sukhasem S. 2017. Development of technologies for xanthone powder production from mangosteen. Acta Hortic 1186: 185–187. https://doi.org/10.17660/ActaHortic.2017.1186.28
Mulia K, Putri G, Krisanti E. 2018. Encapsulation of mangosteen extract in virgin coconut oil based nanoemulsions: Preparation and characterization for topical formulation. Mater Sci Forum 929: 234–242. https://doi.org/10.4028/www.scientific.net/MSF.929.234
Mustafa A, Turner C. 2011. Pressurized liquid extraction as a green approach in food and herbal plants extraction: A review. Anal Chim Acta 703: 8–18. https://doi.org/10.1016/j.aca.2011.07.018
Niknam SM, Escudero I, Benito JM. 2020. Formulation and preparation of water-in-oil-in-water emulsions loaded with a phenolic-rich inner aqueous phase by application of high energy emulsification methods. Foods 9: 1411. https://doi.org/10.3390/foods9101411
Ningsih N, Yasni S, Yuliani S. 2017. Sintesis nanopartikel ekstrak kulit manggis merah dan kajian sifat fungsional produk enkapsulasinya. J Teknol Industri Pangan 28: 27–35. https://doi.org/10.6066/jtip.2017.28.1.27
Ovalle-Magallanes B, Eugenio-Pérez D, Pedraza-Chaverri J. 2017. Medicinal properties of mangosteen (Garcinia mangostana L.): A comprehensive update. Food Chem Toxicol 109: 102–122. https://doi.org/10.1016/j.fct.2017.08.021
Perez-Esteve E, Bernardos A, Martinez-Manez R, Barat JM. 2013. Nanotechnology in the development of novel functional foods or their package. An overview based in patent analysis. Recent Pat Food Nutr Agric 5: 35–43. https://doi.org/10.2174/2212798411305010006
Permatasari NA, Deofsila YK. 2021. Perubahan kualitas bubuk pewarna alami buah buni (Antidsemma bunius (L) Spreng) selama penyimpanan dengan menggunakan metode akselerasi. J Teknol Industri Pertanian 31: 176–189. https://doi.org/10.24961/j.tek.ind.pert.2021.31.2.176
Petiwala SM, Li G, Ramaiya A, Kumar A, Gill RK, Saksena S, Johnson JJ. 2014. Pharmacokinetic characterization of mangosteen (Garcinia mangostana L.) fruit extract standardized to α-mangostin in C57BL/6 mice. Nutr Res 34: 336–345. https://doi.org/10.1016/j.nutres.2014.03.002
Pratiwi L, Fudholi A, Martien R, Pramono S. 2018. Uji stabilitas fisik dan kimia sediaan SNEDDS (Self-nanoemulsifying Drug Delivery System) dan nanoemulsi fraksi etil asetat kulit manggis (Garcinia mangostana L.). Trad Med J 23: 84–90. https://doi.org/10.22146/mot.28533
Putri DCA, Dwiastuti R, Marchaban M, Nugroho AK. 2017. Optimization of mixing temperature and sonication duration in liposome preparation. J Farmasi Sains Komunitas 14: 79–85. https://doi.org/10.24071/jpsc.142728
Şahin S, Şamli R. 2013. Optimization of olive leaf extract obtained by ultrasound-assisted extraction with response surface methodology. Ultrason Sonochem 20: 595–602. https://doi.org/10.1016/j.ultsonch.2012.07.029
Salvia-Trujillo L, Martin-Belloso O, McClements DJ. 2016. Excipient nanoemulsions for improving oral bioavailability of bioactives. Nanomaterials (Basel) 6: 17. https://doi.org/10.3390/nano6010017
Salvia-Trujillo L, Soliva-Fortuny R, Rojas-Graü MA, McClements DJ, Martín-Belloso O. 2017. Edible nanoemulsions as carriers of active ingredients: A review. Annu Rev Food Sci Technol 8: 439–466. https://doi.org/10.1146/annurev-food-030216-025908
Sarungallo ZL, Murtiningrum, Uhi HT, Roreng MK, Pongsibidang A. 2014. Sifat organoleptik, sifat fisik, serta kadar β-karoten dan α-tokoferol emulsi buah merah (Pandanus conoideus). agriTECH 34: 177–183.
Shiddiqi QYA, Karisma AD, Machmudah S, Widiyastuti W, Nurtono T, Winardi S, Wahyudiono W, Goto M. 2014. Effect of hydrothermal extraction condition on the content of phenolic compound extracted from rind of mangosteen (Garcinia mangostana) and its antioxidant efficiency. IPTEK J Technol Sci 25: 54-59.
Simões LS, Madalena DA, Pinheiro AC, Teixeira JA, Vicente AA, Ramos ÓL. 2017. Micro- and nano bio-based delivery systems for food applications: In vitro behavior. Adv Colloid Interface Sci. 243: 23–45. https://doi.org/10.1016/j.cis.2017.02.010
Suttirak W, Manurakchinakorn S. 2014. In vitro antioxidant properties of mangosteen peel extract. J Food Sci Technol 51: 3546–3558. https://doi.org/10.1007/s13197-012-0887-5
Tonkur H, Can MF, Sabah E. 2022. Rheological behavior of sepiolite suspensions homogenized by ultra-turrax high-speed homogenizer. Physicochem Probl Miner Process 58: 153415. https://doi.org/10.37190/ppmp/153415
Walker RM, Gumus CE, Decker EA, McClements DJ. 2017. Improvements in the formation and stability of fish oil-in-water nanoemulsions using carrier oils: MCT, thyme oil, & lemon oil. J Food Eng 211: 60–68. https://doi.org/10.1016/j.jfoodeng.2017.05.004
Wilson RJ, Li Y, Yang G, Zhao CX. 2022. Nanoemulsions for drug delivery. Particuology 64: 85–97. https://doi.org/10.1016/j.partic.2021.05.009
Zhang L, Ying S, Keji T, Putheti R. 2009. Ultrasound-assisted extraction flavonoids from Lotus (Nelumbo nuficera Gaertn) leaf and evaluation of its anti-fatigue activity. Int J Phys Sci 4: 418–422.
Zhou Y. 2022. Research progress in preparation, sta-bility and application of nanoemulsion. J Phys Conf Ser 2152: 012044. https://doi.org/10.1088/1742-6596/2152/1/012044
Zhuang B, Ramanauskaite G, Koa ZY, Wang ZG. 2021. Like dissolves like: A first-principles theory for predicting liquid miscibility and mixture dielectric constant. Sci Adv 7: eabe7275. https://doi.org/10.1126/sciadv.abe7275
Authors
RizkiT., YasniS., MuhandriT., & YulianiS. (2023). Sintesis Nanoemulsi dari Ekstrak Kulit Manggis dengan Metode Energi Tinggi. Jurnal Teknologi Dan Industri Pangan, 34(1), 109-118. https://doi.org/10.6066/jtip.2023.34.1.109
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