https://doi.org/10.17113/ftb.63.01.25.8626

article in press

Optimization of Encapsulating Lemuru Fish Protein Hydrolysate Process by Spray-Drying Using Response Surface Method

Ayu Hanifah^1*, Wawan Kosasih¹, Diah Ratnaningrum², Dian Andriani³, Herlian Eriska Putra³, Yelliantty⁴ and Sri Priatni⁵

¹Research Center for Applied Microbiology, National Research and Innovation Agency Republic of Indonesia, Jl. Raya Jakarta-Bogor Km, 46, Cibinong, Bogor, Jawa Barat 16911, Indonesia

²Directorate of Laboratory Management, Research Facilities and Science and Technology areas, KST Samaun Samadikun, Gd Basics Tw 1, Lt 1, Cisitu-Sangkuriang, Bandung 40135, Indonesia

³Research Center for Environment and Clean Technology, National Research and Innovation Agency Republic of Indonesia, KST BJ Habiebie Gd. 720 Setu Tangerang Selatan Banten 15314, Indonesia

⁴Department of Food Technology, Faculty of Engineering, Universitas Pasundan Jalan Setiabudi 193 Bandung, West Java 40135, Indonesia

⁵Research Center for Applied Microbiology National Research and Innovation Agency Republic of Indonesia, Jl. Raya Jakarta-Bogor Km, 46, Cibinong, Bogor, Jawa Barat 16911, Indonesia

Copyright © 2024 This is a Diamond Open Access article published under CC-BY licence. Copyright remains with the authors, who grant third parties the unrestricted right to use, copy, distribute and reproduce the article as long as the original author(s) and source are acknowledged.

Article history:

Received: 4 March 2024

Accepted: 17 February 2025

Keywords:

encapsulation; protein hydrolysate; Lemuru fish; spray drying; RSM

Summary:

Research background. Encapsulating Lemuru fish protein hydrolysate is important to maintaining its stability. However, optimal conditions for the encapsulation process of Lemuru fish protein hydrolysate using statistical methods remain unexplored. This study aims to address this problem by optimizing the encapsulation conditions.

Experimental approach. Maltodextrin and gum Arabic were used as carrier agents, with mass per volume ratio ranging from 10 to 30 %, and spray dryer inlet temperatures between 90 and 100 °C. By employing the Response Surface Methodology (RSM), this research analyzes the main interactions of these variables.

Results and conclusions. Our findings indicate that mass per volume ratio of maltodextrin of 25 % and inlet temperature of 100 °C are the optimal conditions for fish protein hydrolysate encapsulation. The optimal conditions achieved a high desirability index of 0.864, indicating an effective balance between yield, solubility and hygroscopicity. The actual measurements also fall well within the confidence interval of the predicted values, confirming the robustness of the model and the reliability of the predicted optimal encapsulation conditions. Characterizations were conducted using FTIR, SEM, and PSA to validate these results, comparing encapsulated fish protein hydrolysate with its non-encapsulated counterpart. The encapsulated fish protein hydrolysate exhibited distinct features, such as the presence of functional groups from maltodextrin, interconnected particle, and more homogenous and narrower particle size distribution.

Novelty and scientific contribution. Lemuru fish protein hydrolysate encapsulation process using maltodextrin with mass per volume ratio of 25 % and inlet temperature 80 °C was successful in improving the properties of the protein hydrolysate. Further research should explore the functional properties of fish protein hydrolysate.