Encapsulation Performance of Maltodextrin-Gum Arabic Blends in Preserving Antioxidants and Physical Quality of Black Sapote (Diospyros nigra) Kombucha Analog

Abstract

Black sapote kombucha (BSK) analog shelf life is limited by continuous fermentation, which can lead to deterioration. Spray drying can be used to convert the liquid into a more stable powder. Carrier agents such as maltodextrin (MD) and gum arabic (GA) can improve the physical properties of spray-dried products and protect bioactive compounds. However, the effect of different MD to GA ratios on the physical quality and antioxidant properties of spray-dried BSK analog has not yet been studied. Thus, identifying a suitable ratio is necessary to obtain a physically acceptable powder while retaining its antioxidant properties. This study aimed to study the impact of varying ratios of carrier agents on the physical and antioxidant properties of the spray-dried BSK analog. The study used three ratios of MD:GA(3:1; 1:1; 1:3). The 3:1 ratio had the lowest significant values of moisture (2.90±0.15%), Carr index (35.17±1.05), and Hausner ratio (1.55±0.02). The yield ranged from 37.87% to 55.58%. The 1:1 ratio had the highest phenolic content and antioxidant activity (59.71% and 88.45%, respectively; p < 0.05). Overall, the 1:1 ratio performed well compared to the other treatments, but did not provide the highest protection for the bioactive compounds in the spray-dried BSK analog.