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Deodorizing Morinda Citrifolia (Mengkudu) strong odor juice by β- Cyclodextrin-Organic acids inclusion
Yeap, Shong Yien1, Osman Hassan2.
Morinda citrifolia (noni) which is locally known as mengkudu in Malaysia, is a small
evergreen tree usually found growing in open coastal regions at sea level and in forest
areas. It has been reported to have various therapeutic effects, including having
anticancer activities, in clinical practices and laboratory animal models. However,
consumers mostly avoid consuming mengkudu products due to mengkudu’s sensory
properties such as a strong rancid-like odor that is released when the mengkudu fruit is fully
ripe. Therefore, this study was conducted to determine the effectiveness of β-cyclodextrin
in deodorizing the unpleasant odors in mengkudu juice which are mainly caused by
medium chain fatty acids such as hexanoic acid, octanoic acid and decanoic acid.
Initially, the optimal molar ratio for the encapsulation of hexanoic, octanoic and decanoic
acid by β-cyclodextrin was constructed as a model system prior to the encapsulation of
the juice. The formation of inclusion complex between all acids and β-cyclodextrin was
verified by means of differential scanning calorimetry (DSC). Next, four dry weight ratios of
mengkudu juice to β–cyclodextrin (1:0.5, 1:1, 1:1.5 and 1:2) were selected to determine
the degree of the effectiveness of β-cyclodextrin in encapsulating unpleasant odors via
gas chromatography-mass spectrometry (GC-MS). Based on the results, inclusion complex
formation was confirmed by DSC through the disappearance of a melting point for pure
acid, and shifting to a lower melting point from the pure β–cyclodextrin after the
encapsulation process. Moreover, there were significant differences observed between
hexanoic acid and octanoic acid content in the mengkudu juice before and after adding
β-cyclodextrin (p<0.05). On the other hand, the results obtained from GC-MS and sensory
evaluation had contributed to an optimum entrapment of fatty acids at the optimal dry
weight ratio of 1:0.5 (dry weight of mengkudu: β-cyclodextrin). Hence, the ability of β-
cyclodextrin as a masking agent has been proven to be able to reduce the odor-based
fatty acids in mengkudu juice.
Affiliation:
- Universiti Kebangsaan Malaysia, Malaysia
- Universiti Kebangsaan Malaysia, Malaysia
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Indexation |
Indexed by |
MyJurnal (2021) |
H-Index
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6 |
Immediacy Index
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0.000 |
Rank |
0 |
Indexed by |
Scopus 2020 |
Impact Factor
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CiteScore (1.4) |
Rank |
Q3 (Engineering (all)) |
Additional Information |
SJR (0.191) |
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