Oxidized Tapioca Starch as an Alginate Substitute for Encapsulation of Antioxidant from Coffee Residue

Abstract

Coffee residue had polyphenol content 18.180 mg/g, yet its extract contained 1.746 mg/g polyhenol. Oxidized tapioca had comparable characteristics to alginate as an encapsulant material. Suspension concentration for encapsulation preparation was 5% (w/v) ( encapsulant material/antioxidant extract). Microcapsul which is made by 25% oxidized tapioca starch had loading capacity 33.18%, capsul particle size 1699.3 µm, moisture content 10.57%, polyphenol content 1.23% (db) and antioxidant activity 29.04%. This capsul had better properties than control which is made without oxidized starch substitution.