Optimization of Spray-Drying Conditions and Storage Stability of Black Lychee Extracted Powder: Impact of Maillard Conjugation on Bioactive Compounds and Antioxidant Activity

Abstract

The development of functional ingredients from perishable tropical fruits supports sustainable food systems by reducing postharvest losses while retaining bioactive compounds. This study developed and optimized black lychee (Litchi chinensis Sonn.) extracted powder (BLEP) by spray drying and evaluated its physicochemical characteristics and antioxidant stability during storage. A 22 factorial design was employed to investigate the effects of maltodextrin concentration (5–30%) and inlet temperature (160–200 °C). Graphical optimization using an overlay plot identified 17.80% maltodextrin and an inlet temperature of 200 °C as the best compromise among the significant responses within the range tested. The optimized BLEP contained vanillic acid and epicatechin as the predominant phenolic compounds together with essential amino acids, including leucine. Degree of glycation (DG) and HMF were measured as indirect indicators of Maillard reaction progress. Over six months at 4, 25, 35, and 45 °C, color parameters, DG, and HMF remained stable, whereas total phenolic content (TPC) declined from 437.11 to 225–252 mg GAE/100 g db and ABTS radical scavenging activity declined progressively. TPC was strongly associated with antioxidant capacity (r = 0.914 with ABTS, p < 0.01), and its degradation followed zero-order kinetics (adjusted R2 = 0.931–0.971) with a predicted half-life (L50) of 199–220 days. The optimized powder therefore showed good physical and chromatic stability with partial loss of antioxidant-related compounds over time.