| dc.contributor.author | AZKIYAH, Lailatul | |
| dc.contributor.author | YAMAMOTO, Yukihiro | |
| dc.contributor.author | OGITA, Shinjiro | |
| dc.contributor.author | YOSHINO, Tomoyuki | |
| dc.date.accessioned | 2022-02-07T03:33:39Z | |
| dc.date.available | 2022-02-07T03:33:39Z | |
| dc.date.issued | 2020-04-16 | |
| dc.identifier.govdoc | KODEPRODI1710101#Teknologi Hasil Pertanian | |
| dc.identifier.govdoc | 030038803 | |
| dc.identifier.uri | http://repository.unej.ac.id/xmlui/handle/123456789/105690 | |
| dc.description.abstract | Lemon (Citrus limon) juice was nanoencapsulated in
whey protein concentrate (WPC)-pectin complex coacervates, and
then dried using freeze-drying to produce solid nanocapsules. To
optimize the nanoencapsulation condition, central composite
design (CCD) of response surface methodology (RSM) was
implemented. WPC (%), pectin (%) and pH level were taken as
variables, while antioxidant activity and D-limonene content as
responses. The optimized condition was in 6.0% WPC and 3.0%
pectin at pH 3.1 by maximize the responses. Scanning electron
microscopy (SEM) and atomic force microscopy (AFM) images
showed the morphology of lemon juice nanocapsules as spherical
nanoparticles with an average size of 22.3 nm. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | International Journal on Food, Agriculture, and Natural Resources | en_US |
| dc.subject | OPTIMIZATION | en_US |
| dc.subject | LEMON JUICE | en_US |
| dc.subject | WPC-PECTIN | en_US |
| dc.subject | COMPLEX COACERVATES | en_US |
| dc.subject | ANTIOXIDANT ACTIVITY | en_US |
| dc.subject | D-LIMONENE | en_US |
| dc.title | Preparation and Optimization Formula of Whey Protein-Pectin Complex As Nanocapsules for Lemon (Citrus limon) Juice | en_US |
| dc.type | Article | en_US |
| dc.identifier.validator | taufik 7 november 2023 | |
