Investigate Dextrose-Based Co-Crystallization on for Encapsulting Red Fruit Oil (Pandanus conoideus Lam.) and Its Effects on Physicochemical Properties and Morphological Structure

Abstract

Red fruit is an endemic plant of Papua Province and a functional food rich in carotenoids, tocopherols, and antioxidants. Oil extracted from red fruit is a natural dye with an appealing red color but is unstable due to oxidation. This study employs encapsulation through co-crystallization with dextrose as a co-former to preserve carotenoid quality during processing and storage. Nine formulations were developed by varying dextrose to water ratios, drying times, RFO to dextrose mass ratio (5%, 7%, 9%), and pouring temperatures (60°C, 70°C, 80°C). Physiochemical analysis revealed that RFO to dextrose mass ratio strongly influenced total carotenoid content. The 9% RFO to dextrose mass ratio at 80°C formulation showed the highest total carotenoid content, with carotenoids effectively encapsulated, as shown by morphological structure analysis.