Sankalp Publishing

Sankalp Journal of Multidisciplinary Studies (SJMS), Volume : 1      Issue: 1, September- October 2021, Pp. 1-9



Norhidayah A, Noriham A, Rusop M.D, Faller E.M


1Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Selangor, Puncak Alam Campus Malaysia

2Faculty of Applied Sciences, Universiti Teknologi MARA Shah Alam, Malaysia

3Nano-SciTech Institute, Universiti Teknologi MARA Shah Alam, Malaysia

4Faculty of Pharmacy, San Pedro College, Davao City, Philippines




Abstract Z. Officinale variety Bentong is the high-quality Z. officinale due to the presence of Z. officinale and flavonoid active compound which contribute to its functional properties. However, the active compounds were found to be poorly released in its larger particle which affects its functional property.  Nanotechnology is a technology recently applied in the food processing and bioprocess industry through the development of materials in the nanoscale and proved to enhance the functional properties of materials tested. Hence, this study was initiated to investigate the effect of nanotechnology on the flavonoid profile of nanoparticle Z. officinale (NP) compared to its fine (FP) and coarse particle (CP). Nanotechnology has increases 67.59% of epicathecin, rutin (86.58%), myricetin (53.11%), and 76.63% of luteolin, almost 100% of kaempferol and quercetin but cause depletion of naringenin by 5.45% in NP. Nanotechnology has shown the ability to increase the release of active compounds and cause a reduction in certain active compounds which may improve herbal functional properties.

KeywordsFlavonoid; Z. Officinale Nanotechnology, Z. Officinale.