Encapsulation of vitamin C from pineapple skin using press technique

Encapsulation technique involving spray drying is commonly utilized for replacing liquid products into powder form to develop a longer time span of usability at ambient temperature, expanding the product accessibility consistently and minimizing the pineapple fruit loss due to its short shelf life. In this study, a number of pineapple powder samples were spray dried under various drying parameters and condition. Pineapple peels solution were added with maltodextrin at 10, 20 and 30% before introduced into spray drier at temperature 130, 150, and 170℃. The samples produced were analyzed in the aspects of percentage yield and moisture content as well. The results specified that the highest yield recorded was at 10% maltodextrin (MD) concentration which is 14.136% under 150℃ fixed temperature. On top of that, the appearance of pineapple powders were yellow greenish color and powdery. In other words, it suitable to be sealed in capsules. Nonetheless, as the time passed, the powder continue to agglomerate and sticky as being exposed to ambient temperature. The lowest moisture content value was observed at drying temperature around 150℃ which is recorded at 4.350% and maltodextrin around 30%.