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Sains Malaysiana 55(1)(2026): 169-179
http://doi.org/10.17576/jsm-2026-5501-13
Hydrolyzed Glucomannan-Maltodextrin Matrices for High-Efficiency Spray-Dried Iron
Encapsulation
(Matriks Glukomanan-Maltodekstrin Terhidrolisis untuk Pengkapsulan Besi Kering-Sembur Berkecekapan Tinggi)
DYAH HESTI WARDHANI1,*, HERI CAHYONO1,
HANA NIKMA ULYA1, RIZKA SAVIRA NOOR FAUZIA1, SALMA RAHMA DEWANTI1, ENI SUMARSIH1,
ANDRI CAHYO KUMORO1, KHAIRUL ANAM2 & JOSÉ ANTONIO VÁZQUEZ3
1Department of Chemical Engineering, Faculty
of Engineering, Diponegoro University, Tembalang, 50275, Semarang, Central Java, Indonesia
2Department of Chemistry, Faculty of Science
and Mathematics, Diponegoro University, Tembalang, 50275, Semarang, Central Java, Indonesia
3Instituto
de Investigatións Mariñas (CSIC), Grupo de Reciclado y Valorización de Materiales Residuales (REVAL), r/ Eduardo Cabello, 6. Vigo, 36208. Galicia, Spain
Diserahkan: 13 Ogos
2025/Diterima: 16 Januari 2026
Abstract
Efficient encapsulation of iron is crucial to enhance its
stability, maintain functionality, and ensure cost-effective application in
food systems. In this study, a novel encapsulation matrix combining hydrolyzed
glucomannan and maltodextrin was developed to produce spray-dried iron
particles with improved physicochemical properties. The effects of drying
temperature (60-90 °C), glucomannan concentration (1-3%), and iron content (20-30
mg/g matrix) were systematically evaluated. Increasing these parameters
significantly enhanced water-particle interactions, resulting in higher
solubility, swelling capacity, and wettability. The best-performing formulation
- 30 mg iron/g matrix, 3% hydrolyzed glucomannan, and 30% maltodextrin - achieved
an encapsulation efficiency of 98.4%. Morphological and structural analyses showed
that the particles contained uniformly distributed iron, had reduced particle
size, and exhibited superior thermal stability. These characteristics not only
contribute to improved storage stability but also facilitate rapid dispersion
in aqueous systems, enhancing bioavailability potential. Overall, this work
demonstrates the effectiveness of hydrolyzed glucomannan-maltodextrin blends as
encapsulation matrices for producing stable, functional iron powders. The
approach offers a promising, energy-efficient strategy for food fortification,
with potential applications in addressing iron deficiency through more
effective and consumer-friendly delivery systems.
Keywords: Encapsulation efficiency; engineering; morphology; thermal stability;
water interaction
Abstrak
Pengkapsulan besi yang berkesan adalah penting untuk meningkatkan kestabilannya, mengekalkan fungsinya dan memastikan aplikasi yang menjimatkan kos dalam sistem makanan. Dalam kajian ini, satu matriks pengkapsulan baharu yang menggabungkan glukomanan terhidrolisis dan maltodekstrin telah dibangunkan untuk menghasilkan zarah besi kering-sembur dengan sifat fisikokimia yang dipertingkatkan. Kesan suhu pengeringan (60-90 °C), kepekatan glukomanan (1-3%) dan kandungan besi (20-30 mg/g matriks) telah dinilai secara sistematik. Peningkatan parameter ini dengan ketara memperkukuh interaksi air-zarah, menghasilkan kelarutan, kapasiti pembengkakan, kebasahan dan higroskopisiti yang lebih tinggi. Formulasi terbaik - 30 mg besi/g matriks, 3% glukomanan terhidrolisis dan 30% maltodekstrin-mencapai kecekapan pengkapsulan sebanyak 98.4%. Analisis morfologi dan struktur menunjukkan bahawa zarah mengandungi zat besi yang diedarkan secara seragam, mempunyai saiz zarah yang lebih kecil dan menunjukkan kestabilan terma yang unggul. Ciri ini bukan sahaja menyumbang kepada kestabilan penyimpanan yang lebih baik, tetapi juga memudahkan penyebaran pantas dalam sistem berair, meningkatkan potensi kebolehserapan bio. Secara keseluruhannya, kajian ini membuktikan keberkesanan gabungan glukomanan terhidrolisis–maltodekstrin sebagai matriks pengkapsulan untuk menghasilkan serbuk besi yang stabil dan berfungsi. Pendekatan ini menawarkan strategi peneguhan makanan yang menjimatkan tenaga dengan potensi aplikasi dalam menangani kekurangan besi melalui sistem penghantaran yang lebih berkesan dan mesra pengguna.
Kata kunci: Kecekapan pengkapsulan; kestabilan terma; interaksi air; kejuruteraan; morfologi
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*Pengarang untuk surat-menyurat; email: dhwardhani@che.undip.ac.id
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