Anggun Puspitarini Siswanto
Formulation and Physical Properties of Citronella Oil Emulsion on Differences in Emulsifiers With The Addition of Maltodextrin
Puspitarini Siswanto, Anggun; Dwi Ariyanto, Hermawan; Endy Yulianto, Mohamad; Muhammad Faisal, Mirza; Kusuma Wardani, Oktaviani; Kuvshinov, Dmitriy
Authors
Hermawan Dwi Ariyanto
Mohamad Endy Yulianto
Mirza Muhammad Faisal
Oktaviani Kusuma Wardani
Dr Dmitriy Kuvshinov D.Kuvshinov@hull.ac.uk
Lecturer, School of Engineering
Abstract
Various studies have shown that citronella oil is a fatty oil that is efficacious for reducing microbial activity in food. Emulsions are preparations containing two immiscible substances, usually water and oil, where the liquid which when dispersed becomes small particles in another liquid. The combination of maltodextrin and citronella oil requires an emulsifying agent. Methyl cellulose and gum arabic have been widely used with maltodextrin because they can increase the stability of the emulsion formed. Apart from being an emulsifier, the addition of methyl cellulose and gum arabic aims to strengthen the resulting coating layer. This study using response surface methodology (RSM) for the formulation of thin layer emulsion-based edible coating materials, studies the characteristics and stability of the thin layer emulsion system on edible coating materials, and studies the effect of storage temperature on the stability of the thin layer emulsion system on edible coating materials by observing the physical properties of the emulsion which includes the type emulsion, droplet size, and creaming index on sedimentation volume for 1 month of storage on variations of emulsifier methyl cellulose and Arabic gum and addition of maltodextrin. The results of observations based on tests on the type of emulsion, droplet size, and creaming index on the sedimentation volume for 1 month of storage on variations in emulsifier methyl cellulose and Arabic gum and the addition of maltodextrin showed that there was a significant difference.
Citation
Puspitarini Siswanto, A., Dwi Ariyanto, H., Endy Yulianto, M., Muhammad Faisal, M., Kusuma Wardani, O., & Kuvshinov, D. (2023). Formulation and Physical Properties of Citronella Oil Emulsion on Differences in Emulsifiers With The Addition of Maltodextrin. Materials Today: Proceedings, 87(2), 147-151. https://doi.org/10.1016/j.matpr.2023.02.389
| Journal Article Type | Article |
|---|---|
| Acceptance Date | Feb 20, 2023 |
| Online Publication Date | Mar 8, 2023 |
| Publication Date | Aug 8, 2023 |
| Deposit Date | Mar 27, 2023 |
| Publicly Available Date | Aug 10, 2023 |
| Journal | Materials Today: Proceedings |
| Electronic ISSN | 2214-7853 |
| Publisher | Elsevier |
| Peer Reviewed | Peer Reviewed |
| Volume | 87 |
| Issue | 2 |
| Pages | 147-151 |
| DOI | https://doi.org/10.1016/j.matpr.2023.02.389 |
| Keywords | Arabic gum; Emulsion; Maltodextrin; Methyl cellulose; Citronella oil |
| Public URL | https://hull-repository.worktribe.com/output/4249213 |
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Copyright Statement
© 2023 The Authors. Published by Elsevier Ltd. This is an open access article under the CC BY-NC-ND license (https://creativecommons.org/licenses/by-nc-nd/4.0).
Selection and peer-review under responsibility of the scientific committee of the 3rd International Conference on Chemical Engineering and Applied Sciences.