The antioxidant compounds in mangosteen peel extract have characteristics namely unstable, reactive, and very easily oxidized. To protect the damage of bioactive compounds, it needs a coating method with materials which effectiveness and efficiency have been proven such as maltodextrin. This study aims to examine the optimal formulations and characteristics produced from microencapsulation of mangosteen peel extract with maltodextrin from aren starch. The mangosteen peel was extracted with 96% ethanol and maltodextrin was made in micro particle size. Then it was formulated in various balances of mangosteen peel extract with maltodextrin respectively as follows: 70:30, 60:40, 50:50, 40:60, and 30:70 (%). Each formulation was homogenized for 15 minutes and hydrated for 18 hours at 40C. After that, the sample was homogenized for 1 minute and sprayed using a spray dryer at a feed rate of 15 mL per minute with an inlet temperature of 1700C and a pressure of 1 atm. Furthermore, the microencapsulation products were carried out by characterization including particle size, zeta potential, morphology, encapsulation efficiency and stability of microcapsules. The data were analyzed using ANOVA. If there were significant differences, it would be tested using Duncans Multiple Range Test (DMRT) method. The results showed that the formulation of the ratio of mangosteen peel extract with maltodextrin had a significant effect (P
Key words: mangosteen peel extract, formulation, characterization, maltodextrin, microencapsulation, aren starch.
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