Encapsulation of Isoflavonoid (Puerarin) in the Production of Instant Kudzu (Pueraria Lobata) Soup Powder

Tan, Lymane Lye Min (2019) Encapsulation of Isoflavonoid (Puerarin) in the Production of Instant Kudzu (Pueraria Lobata) Soup Powder. Final Year Project (Bachelor), Tunku Abdul Rahman University College.

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Abstract

Pueraria lobata (kudzu or generally known as Ge-Gen) is not only a nutrient-rich raw materials, but also commonly been used as Chinese precious herbal medicinal materials. It contained puerarin, daidzein, daidzin and some other isoflavones. The loss of the isoflavonoids during the food processing such as high temperature processing is a major concern in the food industry. Thus, the encapsulation of the isoflavonoids, in this case, puerarin, is performed by the combination of gum Arabic and maltodextrin. The objectives of this study were i) to study the effect of the combination of gum arabic and maltodextrin on the encapsulation of kudzu flavonoid and ii) to produce instant soup powder with the sensory attribute which are comparable to the boiled soup but with higher nutrient retention. The kudzu was extracted using water and encapsulated using different percentage and ratio of gum Arabic and maltodextrin. The highest percentage of flavonoids encapsulated (3.722 ± 0.0023 % in vacuum drying and 3.883 ± 0.0078% in freeze drying) was using 30% encapsulant with the 1:2 gum Arabic to maltodextrin (p<0.05). In DPPH analysis, the scavenging activity for vacuum dried sample and freeze dried sample was 76.66 ± 0.3366 % and 79.48 ± 0.0078 % respectively (p>0.05). Puerarin content was verified by High Performance Liquid Chromatography (HPLC). Physicochemical tests (moisture content, water activity and water solubility test) were conducted (p>0.05). From the hedonic test, the sample sensory attributes showed no significant different (p>0.05) with the control which is the boiled soup. However, in the QDA test, the kudzu aroma and kudzu flavor showed a significant difference between the control and the sample (p<0.05). Keywords: kudzu, Pueraria lobata, encapsulation, puerarin