Encapsulation of Anthocyanin and

Flavonoid Watermelon Rind (Citrullus

lanatus) as a Natural Food Preservative

Authors:

Lilis Kistriyani
Annisa Alvi Ramadhani
Dika Puji Resphaty
Special Region of Yogyakarta is one of the
regions that has a high potential for
natural disasters. (Budhi, 2016)

Food Natural
Victims need nutritious food preservative
 DANGERS OF ARTIFICIAL FOOD PRESERVATIVE

1. A trigger for breathing problems

2. Hyperactive behavior for young children
3. Cancer causing
4. Weaken heart tissues which is dangerous
especially for the aged people
5. Obesity
6. Skin irritation

3
 Watermelon Rind
(Citrullus Lanatus)

ANTHOCYANINS

have the ability to capture

free radicals and inhibit
fat peroxidation, the main
cause of damage to cells
associated with aging and
FLAVONOID degenerative diseases
have high
antioxidant
activity
PHENOLIC
compounds that function
as antioxidants are also
found it. Its ability to form
phenoxy radicals that are
stable in the oxidation
process causes these
compounds to be widely
used as antioxidants

Page 4
 Prevent
hardening

Increase
water binding crosslinker
and hydration

SODIUM
TRIPOLIPHOSPHATE

5
 biodegradable,
biocompatible

non toxic,
From shrimp
cheap
shells
biopolymer

CHITOSAN

6
 Materials and method

Materials
The materials that were used in this research were watermelon rind, chitosan, Na
(TPP) as crosslinker, ethanol 96%, acetic acid, KCl Buffer pH 1.0, Sodium acetate
buffer pH 4.5, HCl 37 %, aquadest.

Instruments
The main equipment that used in this research were homogenizer, rotary vacuum
evaporator, centrifuge, UV-VIS spectrophotometer and magnetic stirrer.

Page 7
 Method

Extraction

Analysis Encapsaulation

Page 8
Result and Discussion
The Analysis of Total Anthocyanin Content (TA), Total Flavonoid Content (TF) and
Total Phenolic Content (TPC)

0.8
0.7369

0.7

0.6
levels of compounds (g/mL)

0.5

0.4 0.3669
0.3296

0.3
0.2273
0.2

0.1 0.0668
0.0334

0
TA TF TPC

red watermelon rind yellow watermelon rind

Page 9
In Vitro Test Analysis for Phenolic and Flavonoid Compounds
0.0600
0.0600

phenolic contents (g/mL)

phenolic contents (g/mL)
0.0500
0.0500
0.0400
0.0400
0.0300
0.0300
0.0200
0.0200
0.0100
0.0100
0.0000
0.0000
0 10 20 30 40
0 10 20 30 40
time (minutes)
time (minutes)
chitosan 0.3 g chitosan 0.4 g chitosan 0.3 g chitosan 0.4 g
chitosan 0.5 g chitosan 0.6 g chitosan 0.5 g chitosan 0.6 g

Phenolic Release in Red Watermelon Rind Phenolic Release in Yellow Watermelon Rind
0.0800 0.0800

flavonoid contents (g/mL)

flavonoid contents (g/mL)

0.0700
0.0600 0.0600
0.0500
0.0400 0.0400
0.0300
0.0200 0.0200
0.0100
0.0000 0.0000
0 10 20 30 40 0 10 20 30 40
time (minutes) time (minutes)
chitosan 0.3 g chitosan 0.4 g chitosan 0.3 g chitosan 0.4 g
chitosan 0.5 g chitosan 0.6 g chitosan 0.5 g chitosan 0.6 g

Flavonoid Release in Red Watermelon Rind Flavonoid Release in Yellow Watermelon Rind

Page 10
 0.0800 0.0450
0.0700 0.0400
flavonoid content (g/mL)

phenolic content (g/mL)

0.0600 0.0350
0.0500 0.0300

0.0400 0.0250
0.0200
0.0300
0.0150
0.0200
0.0100
0.0100
0.0050
0.0000
0.0000
0 0.1 0.2 0.3 0.4 0.5 0.6 0.7
0 0.2 0.4 0.6 0.8
chitosan mass (g)
chitosan mass (g)

red watermelon rind yellow watermelon rind

red watermelon rind yellow watermelon rind

Flavonoid Release in Various Chitosan Mass Phenolic Release in Various Chitosan Mass

The average release rate of phenolic for red and yellow watermelon rind in each
chitosan variation showed a strong increase in 0.3 gram chitosan mass to 0.4 gram
chitosan mass. The increase was due to the driving force. For yellow watermelon rind,
the curve tends to decrease. This happened because of the strong bond between
Na(TPP) and chitosan, which caused the flavonoid and phenolic components released
slowly into the aquadest solution.

Page 11
Conclusion

1. The total anthocyanin content in red watermelon rind was 0.0334 mg L-1 and in
yellow watermelon rind was 0.0668 mg L-1. The total content of flavonoids in red
watermelon rind was 0.7369 g mL-1 and in yellow watermelon rind was 0.3296 g mL-
1. The total phenolic content of red watermelon rind was 0.3669 g mL-1, and the

yellow watermelon rind was 0.2273 g mL-1.

2. In red and yellow watermelon rind, the most release of flavonoid and phenolic
levels observed in variations of chitosan mass 0.4 gram. The highest flavonoid
content released was 0.0638 g mL-1 in red watermelon rind and 0.0702 g mL-1 in
yellow watermelon rind. The most released phenolic content was 0.0321 g mL-1 in
red watermelon rind and 0.0408 g mL-1 in yellow watermelon rind.

Page 12