Microencapsulation of Limonin From Orange Juice Waste Using Maltodextrin

The study aims were to determine the effect of ratio between limonin and encapsulant on encapsulation efficiency and to know limonin encapsulant stability on aqueous with pH value of 7. Research was conducted using deskriptive method and limonin stability was measure every 2 days for 14 days using spectrofotometer methods. Aqueous with pH value of 7 was made by adding disodium hydrogen phosphate to aquades until pH value reach 7. Result showed ratio on limonin versus maltodetrin 1: 10, had encapsulation efficiency of 89.73%. Maltodextrin had a straight chain so that the material was more easily enter into encapsulant. Limonin was stable on acidic aqueus with pH value 5-7. Application on limonin enkapsulation on aqueous with pH value of 7, showed that limonin activity had two peak on day 4 and 12. Limonin encapsulant had spesific pattern of time release that help it to be easier for application on food or medicine.