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2025: IN PRESS ISSUE (JUST ACCEPTED MANUSCRIPT, 2025)

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Response Surface Methodology for Optimized Concentration of Gum Arabic, Maltodextrin, and Whey Protein Isolate in Arthrospira platensis Phycocyanin Microcapsules

Dr. R.A. Siti Ari Budhiyanti, S.T.P., M.P.
Study Program of Fish Product Technology, Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada
https://orcid.org/0000-0001-5457-2803
Puspa Pebriyanti
Study Program of Fish Product Technology, Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada
https://orcid.org/0009-0000-9517-8968
Nurfitri Ekantari
Study Program of Fish Product Technology, Department of Fisheries, Faculty of Agriculture, Universitas Gadjah Mada

Corresponding Author(s) : Dr. R.A. Siti Ari Budhiyanti, S.T.P., M.P.

sitabudhiyanti@ugm.ac.id

Jurnal Ilmiah Perikanan dan Kelautan, 2025: IN PRESS ISSUE (JUST ACCEPTED MANUSCRIPT, 2025)

Abstract

Graphical Abstract




Highlight Research


1. The optimal phycocyanin microcapsule formula was determined using Response Surface Methodology (RSM) and Central Composite Design (CCD).


2. The best formula consisted of 8.3% gum arabic, 11.7% maltodextrin, and 5.2% whey protein isolate, with a desirability value of 0.7656.


3. The optimized microcapsules showed high yield (81.45%), antioxidant activity (52.36%), and encapsulation efficiency (94.48%).


4. Phycocyanin retention reached 61.88%, and particle size was minimized to 205.3 nm using the optimized formulation.


5. The microcapsules exhibited uniform, spherical morphology with no cracks or clumps, suitable for food and pharmaceutical applications.


Abstract


The introduction or problem solved:


Phycocyanin is a blue-green phycobiliprotein in Arthrospira platensis known for its antioxidant properties. Due to its sensitivity to pH, temperature, light, oxygen, and moisture, protecting phycocyanin pigments often involves microencapsulation through spray drying. This process allows it to be rapidly entrapped within the microcapsule coating material, composed of gum arabic, maltodextrin, and whey protein isolate.


The objective of the study:


This study aims to determine the optimal combination of these components to optimize encapsulation performance.


Brief research methodology (including the used experimental design):


Optimization was performed using the Minitab application with Response Surface Methodology (RSM) and a Central Composite Design (CCD). The independent variables were the concentrations (%) of gum arabic, maltodextrin, and whey protein isolate, while the response variables measured included yield, phycocyanin content, antioxidant activity, encapsulation efficiency, phycocyanin retention, solubility, and particle size. Scanning electron microscopy (SEM) was used to analyze the morphology of the optimized microcapsules.


The principal result:


Minitab analysis recommended 20 potentially optimized solutions, with the highest desirability value of 0.7656. The selected optimal formula consisted of 8.3% gum arabic, 11.7% maltodextrin, and 5.2% whey protein isolate. Its predicted response values were yield 75.30%, phycocyanin content 4.55%, antioxidant activity 48.87%, encapsulation efficiency 98.98%, phycocyanin retention 68.57%, solubility 95.15%, and particle size 212.73 nm. Validation results confirmed a yield of 81.45%, phycocyanin content of 3.60%, antioxidant activity of 52.36%, encapsulation efficiency of 94.48%, phycocyanin retention of 61.88%, and a particle size of 205.3 nm. These findings indicate that the proposed solution is effective and acceptable.


 

Keywords

MicroencapsulationArthrospira platensisphycocyaninoptimization
Budhiyanti, S.T.P., M.P., D. R. S. A., Pebriyanti, P., & Ekantari, N. (2025). Response Surface Methodology for Optimized Concentration of Gum Arabic, Maltodextrin, and Whey Protein Isolate in Arthrospira platensis Phycocyanin Microcapsules. Jurnal Ilmiah Perikanan Dan Kelautan. Retrieved from https://e-journal.unair.ac.id/JIPK/article/view/69737
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