Studi Literatur Upaya Meningkatkan Stabilitas Senyawa Polifenol dalam Ekstrak Menggunakan Sistem Nanoenkapsulasi
Abstract
ABSTRACT: Polyphenol compounds are secondary metabolites in plants that are useful as antioxidants and have potential in preventing diseases associated with oxidative stress. Utilization of polyphenols is constrained by instability and low bioavailability, so efforts are needed to overcome this problem, one of which is through nanoencapsulation using emulsification method. This research was conducted to determine how the formulation and characteristics of nanoencapsulated extracts containing polyphenolic compounds by emulsification method and the effect of nanoencapsulation system in stabilizing polyphenolic compounds. The research conducted is a literature study using research articles available on online publication sites. Based on the study, formulation of polyphenol nanoencapsulation by emulsification method consisted of a dispersed phase between 5 – 20% and an emulsifier between 0.04 – 24%. The reported characteristics of nanocapsules are generally spherical with a diameter of 30 – 280 nm, zeta potential value >30 mV, polydispersity index <0.3, and encapsulation efficiency >80%. Stability test of polyphenolic compounds on the effect of pH, exposure to light, temperature during storage, and conditions in the gastrointestinal tract showed that polyphenolic compounds that were not nanoencapsulated had levels of 1 – 74% while polyphenolic compounds that were nanoencapsulated had levels of 25 – 100%.
Keywords: Emulsification, Nanoencapsulation, Polyphenol, Stability.
ABSTRAK: Senyawa polifenol merupakan senyawa metabolit sekunder pada tumbuhan yang bermanfaat sebagai antioksidan dan berpotensi dalam pencegahan penyakit yang berhubungan dengan stress oksidatif. Pemanfaatan polifenol terkendala oleh ketidakstabilan dan ketersediaan hayati yang rendah sehingga diperlukan upaya dalam mengatasi hal tersebut salah satunya melalui nanoenkapsulasi menggunakan metode emulsifikasi. Penelitian ini dilakukan untuk mengetahui bagaimana formulasi dan karakteristik nanoenkapsulasi ekstrak mengandung senyawa polifenol dengan metode emulsifikasi dan pengaruh sistem nanoenkapsulasi dalam menstabilkan senyawa polifenol. Penelitian yang dilakukan adalah studi literatur menggunakan artikel penelitian yang tersedia di situs publikasi online. Berdasarkan hasil kajian, formulasi nanoenkapsulasi polifenol dengan metode emulsifikasi terdiri dari fase terdispersi antara 5 – 20% dan emulgator antara 0.04 – 24%. Karakteristik nanokapsul yang dilaporkan umumnya sferis dengan diameter 30 – 280 nm, nilai zeta potensial >30 mV, indeks polidispersitas <0,3, dan efisensi enkapsulasi >80%. Pengujian stabilitas senyawa polifenol terhadap pengaruh pH, paparan cahaya, suhu selama penyimpanan, dan kondisi dalam saluran cerna menunjukan bahwa senyawa polifenol yang tidak dinanoenkapsulasikan memiliki kadar 1 – 74% sedangkan senyawa polifenol yang dinanoenkapsulasi memiliki kadar 25 – 100%.
Kata Kunci: Emulsifikasi, Nanoenkapsulasi, Polifenol, Stabilitas.
Keywords
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DOI: http://dx.doi.org/10.29313/.v0i0.29173
