Preparation of powder from brown seaweed (Sargassum Plagyophyllum) by freeze-drying with maltodextrin as a stabilizer

Objective: The aim of this study was to prepare powder from liquid extract with maltodextrin dextrose equivalent 10-15 as a stabilizer using a freezedrying method to maintain stability during drying process and extend storage time. Methods: Powders were prepared for four formulas: F1 (without maltodextrin), F2 (2.5% maltodextrin), F3 (5% maltodextrin), and F4 (10% maltodextrin). Powder from the four formulas was characterized by its phlorotannin concentration, antioxidant activity, water content, morphology, particle size distribution, pH, and organoleptic activities. Results: F4 was the best formula because it contained the highest phlorotannin concentration (113.06±1.36) or 0.25%, highest percentage of inhibition concentration₅₀ (IC₅₀) (4.06% at a concentration of 5000 ppm), and lowest water content (5.16%); moreover, in a stability test, F4 exhibited a more stable phlorotannin concentration and lower water content than F1, with an optimal storage temperature of 4°C. Conclusion: Maltodextrin can improve the stability bioactive compounds during the freeze-drying process and storage time.