Effect of Acid Hydrolysis on the Characteristics of Andrographolide-Loaded Arrowroot Starch Nanoparticles
Christina Winarti 1,
Nur Richana 1, and
Titi Candra Sunarti 2
1. Indonesian Center for Agricultural Postharvest Research and Development, Ministry of Agriculture, Bogor 16114, Indonesia
2. Department of Agroindustrial Technology, Bogor Agricultural University, PO Box 220, Bogor 16002, Indonesia
2. Department of Agroindustrial Technology, Bogor Agricultural University, PO Box 220, Bogor 16002, Indonesia
Abstract—Active coumpund of Andrographis paniculata which have lots pharmacological activities has limitations need to overcome such as encapsulating in starch matrix. The aim of the research was to find out the effect of acid hydrolysis level on the characteristics of andrographolide encapsulated in starch nanoparticle matrix. Treatments observed were types of matrix (A): A1=starch nanoparticles (NP) and A2=mixed starch NP and maltodekxtrin (MD) and the duration of hydrolysis (B): 2 hours (B1) and 24 hours (B2). Result showed that the yield of microcapsule ranged from 62.56-69.365%, encapsulation eficiency 45.06-59.02%, drug loading 18.9-24.2%, particle size 9.12-23.65m with round sphere forms. The highest antioxidant activity was microcapsule using 24h NP matrix but for the inhibition to -glucosidase was 2h lintnerization. The FTIR spectra showed interaction between nanostarch matrix and andrographolide as carbonyl strecthing band at 1727cm-1.
Index Terms—sambiloto (andrographis paniculata) extract, arrowroot starch, microcapsule, starch nanoparticles
Cite: Christina Winarti, Nur Richana and Titi Candra Sunarti, "Effect of Acid Hydrolysis on the Characteristics of Andrographolide-Loaded Arrowroot Starch Nanoparticles," International Journal of Food Engineering, Vol. 1, No. 1, pp. 29-33, June 2015. doi: 10.18178/ijfe.1.1.29-33
Cite: Christina Winarti, Nur Richana and Titi Candra Sunarti, "Effect of Acid Hydrolysis on the Characteristics of Andrographolide-Loaded Arrowroot Starch Nanoparticles," International Journal of Food Engineering, Vol. 1, No. 1, pp. 29-33, June 2015. doi: 10.18178/ijfe.1.1.29-33
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