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

Summary

This experimental study investigated spray drying as a preservation method for black sapote kombucha analog, evaluating three different carrier agent blends to balance physical powder quality with retention of antioxidant compounds. The 3:1 maltodextrin-to-gum arabic ratio produced the lowest moisture content and best flow properties, whilst the 1:1 ratio achieved the highest phenolic content and antioxidant activity. The findings suggest trade-offs between optimising physical product stability and protecting bioactive compounds in spray-dried kombucha formulations.

Regional applicability

This research is conducted in Indonesia and addresses preservation of a tropical fruit (black sapote) product using spray-drying technology applicable to horticulture-based processing. Findings may have limited direct application in United Kingdom farming contexts, though the spray-drying methodology and carrier agent optimisation approach could inform processing of other fermented fruit beverages within UK food manufacture.

Key measures

Moisture content (%), Carr index, Hausner ratio, process yield (%), total phenolic content (%), antioxidant activity (%)

Outcomes reported

The study evaluated how different maltodextrin to gum arabic ratios (3:1, 1:1, 1:3) affected physical properties (moisture content, Carr index, Hausner ratio, yield) and antioxidant retention (phenolic content and antioxidant activity) of spray-dried black sapote kombucha analog powder.

Direct research

Food processing experiment tests spray-drying carriers and retained antioxidants in black sapote kombucha analogue.

Limits: Laboratory physical/antioxidant measures do not demonstrate dietary health benefits; preserve mixed carrier results.

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