Formulation and Characteristics of Red Palm Oil Nanostractured Lipid Carriers Prepared by Microemulsion Method and Its Application in Drinking Yoghurt

https://doi.org/10.22146/ifnp.70925

Dahlia Elianarni(1*), Sri Raharjo(2), Supriyadi Supriyadi(3)

(1) Universitas Gadjah Mada
(2) Universitas Gadjah Mada
(3) Universitas Gadjah Mada
(*) Corresponding Author

Abstract


The aim of this study was to investigate the characteristic of red palm oil nanostructured lipid carriers (RPO-NLC) made with microemulsion method. The microemulsion procedures prepared with ratio Tween 80 : Span 20 (80:20 ; 70:30), lipid : surfactant (1:3.75 ; 1:4), red palm oil : palm stearin (8:2 ; 7:3 ; 6:4). The best particle size was found at ratio 80:20, 1:4, 6:4 respectively with 24.73 ± 0.06 nm, zeta potential -7.43, turbidity 0,183% and polydispersity index at 0.06. This formulation indicated a loading capacity of 1.97%, encapsulation efficiency of 99.57%, FTIR, DSC, and stable emulsion at room temperature storage for four weeks. This best formulation was applied in drinking yoghurt with ratio nanostructured lipid carrier and yoghurt 1:18. The pH of yoghurt drink containing RPO-NLC increased from 4.13 to 4.37, while its encapsulation stability decreased from 78.45% to 49.29%. The results of sensory evaluation showed no significant difference in color, aroma, but there was significant difference on the taste of drinking yoghurt.


Keywords


red palm oil, nanostructured lipid carrier, microemulsion, yoghurt

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DOI: https://doi.org/10.22146/ifnp.70925

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