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D.H. Wardhani Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, 50275, Semarang, Central Java, Indonesia

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H.N. Ulya Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, 50275, Semarang, Central Java, Indonesia

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Z.F. Uqbah Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, 50275, Semarang, Central Java, Indonesia

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D.Y. Pasaman Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, 50275, Semarang, Central Java, Indonesia

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E. Sumarsih Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, 50275, Semarang, Central Java, Indonesia

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A.C. Kumoro Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, 50275, Semarang, Central Java, Indonesia

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N. Aryanti Department of Chemical Engineering, Faculty of Engineering, Diponegoro University, Tembalang, 50275, Semarang, Central Java, Indonesia

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Abstract

A successful spray-drying encapsulation is supported by the use of suitable matrix material. This research aimed to study the properties of maltodextrin-alginate matrix solution and its encapsulated iron powder. The study was conducted using the variation of iron concentration (8–20 mg g−1 matrix) and ratio of maltodextrin-alginate (10:0; 10:0.5; 10:1; 10:1.5; 10:2; 0:2). The results showed that a higher iron concentration increased the viscosity of the matrix solution, which led to the formation of higher moisture content particles, but reduced the encapsulation efficiency. Meanwhile, an increased ratio of maltodextrin-alginate allowed an increase in the viscosity of the matrix solution, the encapsulation efficiency, and the moisture content of the particles. However, iron loading capacity improved by increasing iron and alginate concentration. All samples appeared to be amorphous materials with a faster iron release at a pH 6.8 than that at a pH 1.2. In addition, incorporation of alginate improved the particle size, thermal stability, and antioxidant activity of the encapsulated iron powder. In brief, the improvement of the encapsulation efficiency, iron release, and thermal stability of spray-dried iron powder are highlighted in this study, which are important in food fortification and processing.

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  • Wardhani, D.H., Ulya, H.N., Maulana, I., Salsabila, S., Kumoro, A.C., and Vázquez, J.A. (2023). Analyzing the characteristics of degraded glucomannan of Amorphophallus oncophyllus using hydrogen peroxide and ultrasonication. AIMS Agriculture and Food, 8(2): 566584, https://doi.org/10.3934/agrfood.2023031.

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  • Wardhani, D.H., Ulya, H.N., Rahmawati, A., Sugiarto, T.V.K., Kumoro, A.C., and Aryanti, N. (2021). Preparation of degraded alginate as a pH-dependent release matrix for spray-dried iron and its encapsulation performances. Food Bioscience, 41: 101002, https://doi.org/10.1016/j.fbio.2021.101002.

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  • Yang, D.L., Liu, R.K., Wei, Y., Sun, Q., and Wang, J.X. (2024). Micro-sized nanoaggregates: spray-drying-assisted fabrication and applications. Particuology, 85: 2248, https://doi.org/10.1016/j.partic.2023.03.013.

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Senior editors

Editor(s)-in-Chief: András Salgó, Budapest University of Technology and Economics, Budapest, Hungary

Co-ordinating Editor(s) Marianna Tóth-Markus, Budapest, Hungary

Co-editor(s): A. Halász, Budapest, Hungary

       Editorial Board

  • László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
  • Diána Bánáti, University of Szeged, Szeged, Hungary
  • József Baranyi, Institute of Food Research, Norwich, UK
  • Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
  • Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
  • György Biró, Budapest, Hungary
  • Anna Blázovics, Semmelweis University, Budapest, Hungary
  • Francesco Capozzi, University of Bologna, Bologna, Italy
  • Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
  • Zsuzsanna Cserhalmi, Budapest, Hungary
  • Marco Dalla Rosa, University of Bologna, Bologna, Italy
  • István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
  • Mária Dobozi King, Texas A&M University, Texas, USA
  • Muying Du, Southwest University in Chongqing, Chongqing, China
  • Sedef Nehir El, Ege University, Izmir, Turkey
  • Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
  • Éva Gelencsér, Budapest, Hungary
  • Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
  • Jovica Hardi, University of Osijek, Osijek, Croatia
  • Hongju He, Henan Institute of Science and Technology, Xinxiang, China
  • Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
  • Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
  • Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
  • Hamit Köksel, Hacettepe University, Ankara, Turkey
  • Katia Liburdi, Tuscia University, Viterbo, Italy
  • Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
  • Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
  • Marena Manley, Stellenbosch University, Stellenbosch, South Africa
  • Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
  • Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
  • Perry Ng, Michigan State University,  Michigan, USA
  • Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
  • Laura Nyström, ETH Zürich, Switzerland
  • Lola Perez, University of Cordoba, Cordoba, Spain
  • Vieno Piironen, University of Helsinki, Finland
  • Alessandra Pino, University of Catania, Catania, Italy
  • Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
  • Katharina Scherf, Technical University, Munich, Germany
  • Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
  • Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
  • András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
  • Mária Szeitzné Szabó, Budapest, Hungary
  • Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
  • László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
  • Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
  • Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

 

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
Language English
Size B5
Year of
Foundation
1972
Volumes
per Year
1
Issues
per Year
4
Founder Magyar Tudományos Akadémia    
Founder's
Address
H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher Akadémiai Kiadó
Publisher's
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Chief Executive Officer, Akadémiai Kiadó
ISSN 0139-3006 (Print)
ISSN 1588-2535 (Online)

 

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