Encapsulation of Ethanol Extract Perepat Leaves (Sonneratia alba) with Maltodextrin Coating as an Antioxidant Functional Food Candidate

Perepat (Sonneratia alba) is a plant widely reported to have potential as a natural medicine.Encapsulation technology was developed to prevent damage to bioactive compounds in medicinal plant extracts.This study aimed to analyze the physical and chemical properties of ethanol extract of (S. alba) leaves and encapsulants of ethanol extract of perepat leaves with maltodextrin coating material as an antioxidant supplement and analyze the encapsule bioavailability.Characterization was carried out using the Fourier Transform Infrared Spectroscopy (FT-IR) method and UV-Vis Spectrophotometer.The results showed that the highest percentage of extract and encapsulation yield was PKL 39.812% and 59.54% respectively.The highest total phenol and flavonoid content of S. alba leaf ethanol extract was PKL at 171.88 mgGAE/g and 25.473 mgQE/g, respectively, with the highest antioxidant activity of ethanol extract PKL IC 50 3.544 μg/mL.In addition, the solubility level of encapsulated S. alba leaf ethanol extract in water was the highest PKL at 97.950%.The highest total phenol and flavonoid encapsulation was PKL 44.63 (mgGAE/g) and 6.357 (mgQE/g) respectively, with an antioxidant value of IC 50 54.608μg/mL.Furthermore, the IR spectrum also shows the presence of typical functional groups such as C-H Alkane, C-H Alkene functional group, C-H aromatic ring functional group, O-H functional group, hydrogen bond alcohol/phenol, C=C alkene C=O Carbonyl, single C-OH/C-OR and others confirm the formation of cross-linking in the encapsulation process.This research has shown that the encapsulation of ethanol extract alba leaves had good potential for a functional food candidate.