Microencapsulation of Kencur (Kaempferia galanga L.) Extract Using Various Coating Materials

Diode Yonata; Enik Sulistyowati; Dian Luthfita Prasetya Muninggar; Yuwono Setiadi

doi:10.6066/jtip.2026.37.1.77

Authors

Diode Yonata Department of Food Technology, Universitas Muhammadiyah Semarang, Semarang, Indonesia
Enik Sulistyowati Nutrition Department, Poltekkes Kemenkes Semarang, Semarang, Indonesia
Dian Luthfita Prasetya Muninggar Nutrition Department, Poltekkes Kemenkes Semarang, Semarang, Indonesia
Yuwono Setiadi Nutrition Department, Poltekkes Kemenkes Semarang, Semarang, Indonesia

DOI:

https://doi.org/10.6066/jtip.2026.37.1.77

Keywords:

antioxidant activity, flavonoids, kencur extract, microencapsulation, total phenolics

Abstract

Kencur (Kaempferia galanga L.) extract is rich in phenolic compounds that function as antioxidants, and it has also been reported to have anti-diabetic potential. To mask its undesirable aftertaste, the extract of kencur was microencapsulated using whey protein isolate (WPI), gum arabic (AGM), or maltodextrin (MDE). The antioxidant properties and essential oil content of spray-dried microencapsulated kencur extract were then compared with those of the pure extract. Microcapsules were prepared by dispersing kencur extract into each coating solution, homogenizing, and spray-drying the mixtures. The resulting microcapsules were evaluated for production yield, particle size distribution, morphology, antioxidant activity (percent radical scavenging activity, %RSA), total flavonoid content, and total phenolic content. Statistical analysis (ANOVA with Duncan’s post-hoc test at α= 0.05) identified significant differences among the coating materials. The microencapsulation yields were 67.21% with WPI, 58.64% with AGM, and 61.95% with MDE. The antioxidant activities (%RSA) of the microcapsules were 46.07% for WPI, 47.18% for AGM, and 44.89% for MDE. The flavonoid content was 18.19 mg QE/g for WPI, 19.29 mg QE/g for AGM, and 18.83 mg QE/g for MDE, while the total phenolic content was 5.76 mg GAE/g for WPI, 6.62 mg GAE/g for AGM, and 5.25 mg GAE/g for MDE. The coating materials significantly influenced microencapsulation yield, antioxidant activity, and total phenolic content (p<0.05), but the flavonoid content was unaffected. Overall, microcapsules with gum arabic (AGM) exhibited the highest antioxidant activity and phenolic content.

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