Alginate modification using n-butanol for red fruit (<i>Pandanus conoideus</i>) oil encapsulation

Dyah Hesti Wardhani; Ratnawati; Hana Nikma Ulya; Dania Savitri; Olivira Threcy Sihombing; Nita Aryanti; Khairul Anam; Noer Abyor Handayani; José Antonio Vázquez; Dyah Hesti Wardhani; Ratnawati; Hana Nikma Ulya; Dania Savitri; Olivira Threcy Sihombing; Nita Aryanti; Khairul Anam; Noer Abyor Handayani; José Antonio Vázquez

doi:10.3934/agrfood.2025024

AIMS Agriculture and Food

2025, Volume 10, Issue 2: 486-501. doi: 10.3934/agrfood.2025024

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Research article

Alginate modification using n-butanol for red fruit (Pandanus conoideus) oil encapsulation

1.
Chemical Engineering Department, Faculty of Engineering, Diponegoro University, Jl. Prof. Jacub Rais, Tembalang, Semarang, Indonesia
2.
Chemistry Department, Faculty of Science and Mathematics, Diponegoro University, Jl. Prof. Sudarto, SH, Tembalang, Semarang, Indonesia
3.
Instituto de Investigatións Mariñas (CSIC), Grupo de Reciclado y Valorización de Materiales Residuales (REVAL), r/Eduardo Cabello, 6. Vigo, Galicia, Spain

Received: 27 November 2024 Revised: 08 May 2025 Accepted: 28 May 2025 Published: 02 July 2025

Red fruit oil, rich in fatty acids, is prone to oxidation, reducing its shelf life. Encapsulation using modified alginate can enhance its stability. Alginate, a natural emulsifier, requires hydrophobic modification due to its hydrophilic nature for oil encapsulation. This research aims to modify alginate through esterification with n-butanol to enhance its hydrophobicity, thereby improving the binding of red fruit oil. The study examines the effects of the mole ratio of n-butanol to alginate, esterification time, and pH of alginate on the modification of alginate, emulsification, and the beads produced. Results showed that the highest degree of substitution (DS), that is 0.283, was obtained by 15 h esterification of 40:1 mole ratio of n-butanol:alginate in pH = 4 conditions. The attachment of butyl chain to alginate backbone was identified from their IR spectra. Increasing DS led to the molecular weight reduction (Mv = 22–27 kDa). The thermal stability of alginate is maintained after modification with n-butanol. Ability of modified alginate by attaching the C4 chain increased stability of red fruit oil emulsion up to 40 min without any separation. The emulsion was stabilized using modified alginate produced red fruit oil beads with ±30% encapsulation efficiency. The formed beads prevented the oxidation of red oil (oxidation degree < 3%) after 5 days of storage. This research emphasizes better handling and storage of the red fruit oil.
- gelation,
- beads,
- esterification,
- amphiphilic,
- emulsion,
- oxidation,
- degree of substitution
Citation: Dyah Hesti Wardhani, Ratnawati, Hana Nikma Ulya, Dania Savitri, Olivira Threcy Sihombing, Nita Aryanti, Khairul Anam, Noer Abyor Handayani, José Antonio Vázquez. Alginate modification using n-butanol for red fruit (Pandanus conoideus) oil encapsulation[J]. AIMS Agriculture and Food, 2025, 10(2): 486-501. doi: 10.3934/agrfood.2025024

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Abstract

Red fruit oil, rich in fatty acids, is prone to oxidation, reducing its shelf life. Encapsulation using modified alginate can enhance its stability. Alginate, a natural emulsifier, requires hydrophobic modification due to its hydrophilic nature for oil encapsulation. This research aims to modify alginate through esterification with n-butanol to enhance its hydrophobicity, thereby improving the binding of red fruit oil. The study examines the effects of the mole ratio of n-butanol to alginate, esterification time, and pH of alginate on the modification of alginate, emulsification, and the beads produced. Results showed that the highest degree of substitution (DS), that is 0.283, was obtained by 15 h esterification of 40:1 mole ratio of n-butanol:alginate in pH = 4 conditions. The attachment of butyl chain to alginate backbone was identified from their IR spectra. Increasing DS led to the molecular weight reduction (Mv = 22–27 kDa). The thermal stability of alginate is maintained after modification with n-butanol. Ability of modified alginate by attaching the C4 chain increased stability of red fruit oil emulsion up to 40 min without any separation. The emulsion was stabilized using modified alginate produced red fruit oil beads with ±30% encapsulation efficiency. The formed beads prevented the oxidation of red oil (oxidation degree < 3%) after 5 days of storage. This research emphasizes better handling and storage of the red fruit oil.

References

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