Peningkatan Nilai Fungsional Protein Biji Labu Kuning (Cucurbita moschata) melalui Teknologi Enkapsulasi
Enhancing the Functional Value of Yellow Pumpkin (Cucurbita moschata) Seed Protein through Encapsulation Technology
Keywords:
Cucurbita moschata, Enkapsulasi, Protein nabati
Abstract
Biji Cucurbita moschata mengandung protein yang cukup tinggi. Pemanfaatan protein biji C. moschata menjadi salah satu sumber protein nabati yang menjanjikan. Hidrolisat protein nabati maupun bentuk peptidanya berpotensi dimanfaatkan sebagai senyawa bioaktif. Namun, kandungan protein pada produk tepung biji C. moschata memiliki keterbatasan seperti degradasi protein, stabilitas, bioavailibilitas, serta bioaktivitasnya selama pemrosesan dan penyimpanan. Salah satu pendekatan yang banyak digunakan untuk mengatasi keterbatasan tersebut adalah teknologi enkapsulasi. Studi ini bertujuan untuk mengkaji berbagai metode enkapsulasi pada hidrolisat protein maupun peptida serta pengaruhnya terhadap stabilitas, bioaktivitas, profil pelepasan senyawa bioaktif. Metode yang digunakan dalam studi literatur yaitu dengan menelusuri basis data pada Google Scholar, ScienceDirect, Scopus, dan PubMed dengan tema relevan pada rentang 2020-2025. Hasil kajian menunjukkan bahwa perbedaan metode enkapsulasi dan bahan pelapis memiliki peranan penting dalam menentukan ukuran partikel, stabilitas fisikokimia, efisiensi enkapsulasi, serta aktivitas biologis. Spray drying banyak diaplikasikan untuk menghasilkan produk kering yang stabil dan dapat diaplikasikan sebagai bahan fortifikasi makanan, sedangkan gelasi ionik yang dikombinasikan dengan freeze dry meningkatkan stabilitas nanopartikel dan efisiensi enkapsulasi. Sistem liposom memberikan perlindungan dan pelepasan terkontrol pada simulasi gastrointestinal. Hasil-hasil tersebut menunjukkan bahwa enkapsulasi dapat meningkatkan nilai guna produk hidrolisat protein maupun peptida nabati, termasuk protein biji C. moschata sebagai bahan pangan fungsional dan nutrasetikal
References
Ahmed, M. S. H. (2015). Effect of Storage Temperature and Periods on Some Characteristics of Wheat Flour Quality. Food and Nutrition Sciences, 06(12), 1148–1159. https://doi.org/10.4236/fns.2015.612120
Akbarmehr, A., Hadi, S., Pourhasan, L., & Sarabandi, K. (2024). Spray-drying encapsulation of sunflower pollen peptides using carbohydrate polymers?: Physicochemical , antioxidant , structural and morphological analysis. Carbohydrate Polymer Technologies and Applications, 8(November), 100622. https://doi.org/10.1016/j.carpta.2024.100622
Bourouis, I., Julian, D., Li, H., Pang, Z., & Liu, X. (2025). Food Hydrocolloids Interaction mechanism between soy protein microgels and chitosan and the resulting physical properties?: effect of biopolymer ratio , pH and ionic strength. 168(February). https://doi.org/10.1016/j.foodhyd.2025.111557
Bu?ko, S., Katona, J., Popovi?, L., Vaštag, Ž., Petrovi?, L., & Vasi?, M. V. (2015). Investigation on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2015.06.054
Cvetkovi?, D., Stanojevi?, L., Zvezdanovi?, J., Stanojevi?, J., Savi?, D., Karabegovi?, I., & Danilovi?, B. (2021). Pumpkin fruit (Cucurbita pepo L.) as a source of phytochemicals useful in food and pharmaceutical industries. Journal of Food Measurement and Characterization, 15(5), 4596–4607. https://doi.org/10.1007/s11694-021-01014-5
Forutan, M., Hasani, M., Hasani, S., Salehi, N., & Sabbagh, F. (2022). Liposome System for Encapsulation of Spirulina platensis Protein Hydrolysates?: Controlled-Release in Simulated Gastrointestinal Conditions , Structural and. Materials, 15(8581), 1–18.
Herman-Lara, E., Rivera-Abascal, I., Gallegos-Marín, I., & Martínez-Sánchez, C. E. (2024). Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation. Lwt, 203(March). https://doi.org/10.1016/j.lwt.2024.116368
Ilhan-ayisigi, E., Budak, G., Soner, M., Sevimli-gur, C., & Yesil-celiktas, O. (2021). Journal of Industrial and Engineering Chemistry Anticancer activities of bioactive peptides derived from rice husk both in free and encapsulated form in chitosan. Journal of Industrial and Engineering Chemistry, 103, 381–391. https://doi.org/10.1016/j.jiec.2021.08.006
Intiquilla, A., Jim, K., Iris, A., Gamboa, A., Caro, N., Diaz, M., Gotteland, M., Abugoch, L., & Tapia, C. (2022). Nanoencapsulation of antioxidant peptides from Lupinus mutabilis in chitosan nanoparticles obtained by ionic gelling and spray freeze drying intended for colonic delivery.Food Bioscience. 50(April). https://doi.org/10.1016/j.fbio.2022.102055
Jafarirad, S., Nateghi, L., Moslemi, M., Pahlevan, K., & Khosravi-darani, K. (2025). Food Chemistry?: X Encapsulation of bioactive peptides derived from Sargassum angustifolium algae using calcium alginate and chia gum. Food Chemistry: X, 29(June), 102787. https://doi.org/10.1016/j.fochx.2025.102787
Jyothi, D., Koland, M., & James, J. (2017). Formulation of Herbal Capsule Containing Trigonella Foenum-Graecum Seed Extract for the Treatment of Diabetes. Journal of Young Pharmacists, 9(3), 352–356. https://doi.org/10.5530/jyp.2017
Kaveh, S., Sadeghi, A., Ghorbani, M., & Mahdi, S. (2022). Industrial Crops & Products Fenugreek seed ( Trigonella foenum graecum ) protein hydrolysate loaded in nanosized liposomes?: Characteristic , storage stability , controlled release and retention of antioxidant activity. Industrial Crops & Products, 182(April), 114908. https://doi.org/10.1016/j.indcrop.2022.114908
Li, H. (2020). Evaluation of bioactivity of butternut squash (Cucurbita moschata D.) seeds and skin. Food Science and Nutrition, 8(7), 3252–3261. https://doi.org/10.1002/fsn3.1602
Manjili, Z., Sadeghi, A., Ghorbani, M., Shahiri, H., & Erfani, V. (2024). Current Research in Food Science Composite alginate-based hydrogel delivery of antioxidant pumpkin protein hydrolysate in simulated gastrointestinal condition. Current Research in Food Science, 8(April), 100739. https://doi.org/10.1016/j.crfs.2024.100739
Manjili, Z., Sadeghi Mahoonak, A., Ghorbani, M., & Shahiri Tabarestani, H. (2024). Multi-layer encapsulation of pumpkin (Cucurbita maxima L.) seed protein hydrolysate and investigating its release and antioxidant activity in simulated gastrointestinal digestion. Heliyon, 10(8), e29669. https://doi.org/10.1016/j.heliyon.2024.e29669
Mohammadi, M., Hamishehkar, H., Ghorbani, M., & Shahvalizadeh, R. (2021). Engineering of Liposome Structure to Enhance Physicochemical Properties of Spirulina plantensis Protein Hydrolysate?: Stability during Spray-Drying.Antioxidants. 1953
Papoutsis, K., Golding, J. B., Vuong, Q., Pristijono, P., Stathopoulos, C. E., Scarlett, C. J., & Bowyer, M. (2018). Encapsulation of citrus by-product extracts by spray-drying and freeze-drying using combinations of maltodextrin with soybean protein and ?-carrageenan. Foods, 7(7), 1–12. https://doi.org/10.3390/foods7070115
Pashazadeh, H., Zannou, O., Ghellam, M., Koca, I., Galanakis, C. M., & Aldawoud, T. M. S. (2021). Optimization and encapsulation of phenolic compounds extracted from maize waste by freeze-drying, spray-drying, and microwave-drying using maltodextrin. Foods, 10(6). https://doi.org/10.3390/foods10061396
Ray, S., Raychaudhuri, U., & Chakraborty, R. (2016). An overview of encapsulation of active compounds used in food products by drying technology. Food Bioscience, 13, 76–83. https://doi.org/10.1016/j.fbio.2015.12.009
Sarabandi, K., Dashipour, A., Akbarbaglu, Z., Peighambardoust, S., Ayaseh, A., Kafil, H., Jafari, S., & Khaneghah, A. (2024). Incorporation of spray- dried encapsulated bioactive peptides from coconut (Cocos nucifera L.) meal by- product in bread formulation. Food Science & Nutrition, 12, 4723–4734.
Sarabandi, K., Karami, Z., Akbarbaglu, Z., & Duangmal, K. (2024). Spray-drying stabilization of oleaster-seed bioactive peptides within biopolymers?: Pan-bread formulation and bitterness-masking. Food Bioscience, 58, 103837. https://doi.org/10.1016/j.fbio.2024.103837
Singh, A., & Kumar, V. (2022). Nutritional , phytochemical , and antimicrobial attributes of seeds and kernels of different pumpkin cultivars. October 2021, 182–193. https://doi.org/10.1002/fft2.117
Sontsa-Donhoung, A.-M., Bongse Andosseh, P. K., Moboune Tetmoun, A., Bougnon, B., & Mounjouenpou, P. (2018). Impact of the storage conditions and duration on some nutritional parameters of three flours of mass consumption in Cameroon. African Journal of Food Science, 12(3), 38–45. https://doi.org/10.5897/ajfs2017.1588
Temba, M. C., Njobeh, P. B., & Kayitesi, E. (2017). Storage stability of maize-groundnut composite flours and an assessment of aflatoxin B1 and ochratoxin A contamination in flours and porridges. Food Control, 71, 178–186. https://doi.org/https://doi.org/10.1016/j.foodcont.2016.06.033
Umuhozariho, M. G., Sirimu, C., Hagenimana, T., Nsabimana, P., Uwobasa, N., & Uwineza, A. P. (2020). Effect Of Oven And Freeze drying On Nutritional Composition Of Pumpkin (Cucurbita maxima) Processed Flour. Rwanda Journal of Agricultural Sciences, 2(1), 33–39. https://www.researchgate.net/publication/345132521
Vincekovi?, M., Viski?, M., Juri?, S., Giacometti, J., Bursa? Kova?evi?, D., Putnik, P., Donsì, F., Barba, F. J., & Režek Jambrak, A. (2017). Innovative technologies for encapsulation of Mediterranean plants extracts. Trends in Food Science and Technology, 69, 1–12. https://doi.org/10.1016/j.tifs.2017.08.001
Wajs, J., Panek, J., Frac, M., & Stasiak, M. (2021). Influence of long-term storage on the caking properties determined in punch test and fungal contamination of potato starch and wheat flour. Materials, 14(2), 1–15. https://doi.org/10.3390/ma14020331
Zuidam, N. J., & Nedovic, V. . (2010). Encapsulation technologies for active food ingredients and food processing. Springer.
Akbarmehr, A., Hadi, S., Pourhasan, L., & Sarabandi, K. (2024). Spray-drying encapsulation of sunflower pollen peptides using carbohydrate polymers?: Physicochemical , antioxidant , structural and morphological analysis. Carbohydrate Polymer Technologies and Applications, 8(November), 100622. https://doi.org/10.1016/j.carpta.2024.100622
Bourouis, I., Julian, D., Li, H., Pang, Z., & Liu, X. (2025). Food Hydrocolloids Interaction mechanism between soy protein microgels and chitosan and the resulting physical properties?: effect of biopolymer ratio , pH and ionic strength. 168(February). https://doi.org/10.1016/j.foodhyd.2025.111557
Bu?ko, S., Katona, J., Popovi?, L., Vaštag, Ž., Petrovi?, L., & Vasi?, M. V. (2015). Investigation on solubility, interfacial and emulsifying properties of pumpkin (Cucurbita pepo) seed protein isolate. LWT - Food Science and Technology. https://doi.org/10.1016/j.lwt.2015.06.054
Cvetkovi?, D., Stanojevi?, L., Zvezdanovi?, J., Stanojevi?, J., Savi?, D., Karabegovi?, I., & Danilovi?, B. (2021). Pumpkin fruit (Cucurbita pepo L.) as a source of phytochemicals useful in food and pharmaceutical industries. Journal of Food Measurement and Characterization, 15(5), 4596–4607. https://doi.org/10.1007/s11694-021-01014-5
Forutan, M., Hasani, M., Hasani, S., Salehi, N., & Sabbagh, F. (2022). Liposome System for Encapsulation of Spirulina platensis Protein Hydrolysates?: Controlled-Release in Simulated Gastrointestinal Conditions , Structural and. Materials, 15(8581), 1–18.
Herman-Lara, E., Rivera-Abascal, I., Gallegos-Marín, I., & Martínez-Sánchez, C. E. (2024). Encapsulation of hydroalcoholic extracts of Moringa oleifera seed through ionic gelation. Lwt, 203(March). https://doi.org/10.1016/j.lwt.2024.116368
Ilhan-ayisigi, E., Budak, G., Soner, M., Sevimli-gur, C., & Yesil-celiktas, O. (2021). Journal of Industrial and Engineering Chemistry Anticancer activities of bioactive peptides derived from rice husk both in free and encapsulated form in chitosan. Journal of Industrial and Engineering Chemistry, 103, 381–391. https://doi.org/10.1016/j.jiec.2021.08.006
Intiquilla, A., Jim, K., Iris, A., Gamboa, A., Caro, N., Diaz, M., Gotteland, M., Abugoch, L., & Tapia, C. (2022). Nanoencapsulation of antioxidant peptides from Lupinus mutabilis in chitosan nanoparticles obtained by ionic gelling and spray freeze drying intended for colonic delivery.Food Bioscience. 50(April). https://doi.org/10.1016/j.fbio.2022.102055
Jafarirad, S., Nateghi, L., Moslemi, M., Pahlevan, K., & Khosravi-darani, K. (2025). Food Chemistry?: X Encapsulation of bioactive peptides derived from Sargassum angustifolium algae using calcium alginate and chia gum. Food Chemistry: X, 29(June), 102787. https://doi.org/10.1016/j.fochx.2025.102787
Jyothi, D., Koland, M., & James, J. (2017). Formulation of Herbal Capsule Containing Trigonella Foenum-Graecum Seed Extract for the Treatment of Diabetes. Journal of Young Pharmacists, 9(3), 352–356. https://doi.org/10.5530/jyp.2017
Kaveh, S., Sadeghi, A., Ghorbani, M., & Mahdi, S. (2022). Industrial Crops & Products Fenugreek seed ( Trigonella foenum graecum ) protein hydrolysate loaded in nanosized liposomes?: Characteristic , storage stability , controlled release and retention of antioxidant activity. Industrial Crops & Products, 182(April), 114908. https://doi.org/10.1016/j.indcrop.2022.114908
Li, H. (2020). Evaluation of bioactivity of butternut squash (Cucurbita moschata D.) seeds and skin. Food Science and Nutrition, 8(7), 3252–3261. https://doi.org/10.1002/fsn3.1602
Manjili, Z., Sadeghi, A., Ghorbani, M., Shahiri, H., & Erfani, V. (2024). Current Research in Food Science Composite alginate-based hydrogel delivery of antioxidant pumpkin protein hydrolysate in simulated gastrointestinal condition. Current Research in Food Science, 8(April), 100739. https://doi.org/10.1016/j.crfs.2024.100739
Manjili, Z., Sadeghi Mahoonak, A., Ghorbani, M., & Shahiri Tabarestani, H. (2024). Multi-layer encapsulation of pumpkin (Cucurbita maxima L.) seed protein hydrolysate and investigating its release and antioxidant activity in simulated gastrointestinal digestion. Heliyon, 10(8), e29669. https://doi.org/10.1016/j.heliyon.2024.e29669
Mohammadi, M., Hamishehkar, H., Ghorbani, M., & Shahvalizadeh, R. (2021). Engineering of Liposome Structure to Enhance Physicochemical Properties of Spirulina plantensis Protein Hydrolysate?: Stability during Spray-Drying.Antioxidants. 1953
Papoutsis, K., Golding, J. B., Vuong, Q., Pristijono, P., Stathopoulos, C. E., Scarlett, C. J., & Bowyer, M. (2018). Encapsulation of citrus by-product extracts by spray-drying and freeze-drying using combinations of maltodextrin with soybean protein and ?-carrageenan. Foods, 7(7), 1–12. https://doi.org/10.3390/foods7070115
Pashazadeh, H., Zannou, O., Ghellam, M., Koca, I., Galanakis, C. M., & Aldawoud, T. M. S. (2021). Optimization and encapsulation of phenolic compounds extracted from maize waste by freeze-drying, spray-drying, and microwave-drying using maltodextrin. Foods, 10(6). https://doi.org/10.3390/foods10061396
Ray, S., Raychaudhuri, U., & Chakraborty, R. (2016). An overview of encapsulation of active compounds used in food products by drying technology. Food Bioscience, 13, 76–83. https://doi.org/10.1016/j.fbio.2015.12.009
Sarabandi, K., Dashipour, A., Akbarbaglu, Z., Peighambardoust, S., Ayaseh, A., Kafil, H., Jafari, S., & Khaneghah, A. (2024). Incorporation of spray- dried encapsulated bioactive peptides from coconut (Cocos nucifera L.) meal by- product in bread formulation. Food Science & Nutrition, 12, 4723–4734.
Sarabandi, K., Karami, Z., Akbarbaglu, Z., & Duangmal, K. (2024). Spray-drying stabilization of oleaster-seed bioactive peptides within biopolymers?: Pan-bread formulation and bitterness-masking. Food Bioscience, 58, 103837. https://doi.org/10.1016/j.fbio.2024.103837
Singh, A., & Kumar, V. (2022). Nutritional , phytochemical , and antimicrobial attributes of seeds and kernels of different pumpkin cultivars. October 2021, 182–193. https://doi.org/10.1002/fft2.117
Sontsa-Donhoung, A.-M., Bongse Andosseh, P. K., Moboune Tetmoun, A., Bougnon, B., & Mounjouenpou, P. (2018). Impact of the storage conditions and duration on some nutritional parameters of three flours of mass consumption in Cameroon. African Journal of Food Science, 12(3), 38–45. https://doi.org/10.5897/ajfs2017.1588
Temba, M. C., Njobeh, P. B., & Kayitesi, E. (2017). Storage stability of maize-groundnut composite flours and an assessment of aflatoxin B1 and ochratoxin A contamination in flours and porridges. Food Control, 71, 178–186. https://doi.org/https://doi.org/10.1016/j.foodcont.2016.06.033
Umuhozariho, M. G., Sirimu, C., Hagenimana, T., Nsabimana, P., Uwobasa, N., & Uwineza, A. P. (2020). Effect Of Oven And Freeze drying On Nutritional Composition Of Pumpkin (Cucurbita maxima) Processed Flour. Rwanda Journal of Agricultural Sciences, 2(1), 33–39. https://www.researchgate.net/publication/345132521
Vincekovi?, M., Viski?, M., Juri?, S., Giacometti, J., Bursa? Kova?evi?, D., Putnik, P., Donsì, F., Barba, F. J., & Režek Jambrak, A. (2017). Innovative technologies for encapsulation of Mediterranean plants extracts. Trends in Food Science and Technology, 69, 1–12. https://doi.org/10.1016/j.tifs.2017.08.001
Wajs, J., Panek, J., Frac, M., & Stasiak, M. (2021). Influence of long-term storage on the caking properties determined in punch test and fungal contamination of potato starch and wheat flour. Materials, 14(2), 1–15. https://doi.org/10.3390/ma14020331
Zuidam, N. J., & Nedovic, V. . (2010). Encapsulation technologies for active food ingredients and food processing. Springer.
