Nadya Alfa Cahaya Imani, Ratna Dewi Kusumaningtyas, Dwi Gansar Santi Wijayanti, Eka Diyanti, Kakalia Putri Auralita, Achmad Wikandaru, Haryo Kuncoko
This study aims to provide in-depth insight into the potential of encapsulated-eggplant peel as an anti-oxidant supplement, which could be a basis for the development of new therapies or products in the fields of health and nutrition. To overcome the shortcomings of eggplant peel extract, in this research, an encapsulation of eggplant peel extract was carried out using pectin, gelatin, and gum arabic to increase the absorption capacity of antioxidants, the shelf life, bioavailability of anti-oxidant compounds, and their effectiveness as a supplement. The results from morphological and functional group observation showed that encapsulation was done successfully. Eggplant peel extract had the highest antioxidant activity as indicated by the need for only 3.872 g of extract to reduce the number of radicals by 50% (IC50), followed by encapsulated eggplant peel extract using gum arabic, gelatin, and lastly pectin. The results obtained indicate that the encapsulation process of eggplant peel extract has been carried out well and this product has the potential to be used as an anti-oxidant supplement. © 2025 Penerbit UTM Press. All rights reserved.
Chemical Engineering Study Program, Faculty of Engineering, Universitas Negeri Semarang, Sekaran Campus, Gunungpati, Central Java, Semarang, 50229, Indonesia; Physical, Health, and Recreation Education Study Program, Faculty of Sport Science, Universitas Negeri Semarang, Sekaran Campus, Gunungpati, Central Java, Semarang, 50229, Indonesia; PT Plantamor Semarang, Central Java, 50142, Indonesia
