Encapsulation Performance of Maltodextrin-Gum Arabic Blends in Preserving Antioxidants and Physical Quality of Black Sapote (Diospyros nigra) Kombucha Analog
Keywords:
Black sapote, Encapsulation, Gum arabic, Kombucha, Maltodextrin, Spray drying
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.
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References
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Dutta, H., & Paul, S. K. (2019). Kombucha Drink: Production, Quality, and Safety Aspects. In A. M. Grumezescu & A. M. Holban (Eds.), Production and Management of Beverages Volume 1: The Science of Beverages (Vol. 1, pp. 259–260). essay, Woodhead Publishing.
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Fazaeli, M., Emam-Djomeh, Z., Ashtari, A. K., & Omid, M. (2012). Effect of Spray Drying Conditions and Feed Composition on the Physical Properties of Black Mulberry Juice Powder. Food and bioproducts processing, 90(4), 667-675. https://doi.org/10.1016/j.fbp.2012.04.006
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Hay, T. O., Nastasi, J. R., Prakash, S., & Fitzgerald, M. A. (2025). Comparison of Gidyea gum, gum Arabic, and maltodextrin in the microencapsulation and colour stabilisation of anthocyanin-rich powders using freeze-drying and spray-drying techniques. Food Hydrocolloids, 163, 111023. https://doi.org/10.1016/j.foodhyd.2024.111023
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Jafari, S.M., Assadpoor, E., He, Y., Bhandari, B., (2008). Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology 26(7), 816-835. https://doi.org/10.1080/07373930802135972
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Kanpairo, K., Usawakesmanee, W., Sirivongpaisal, P., & Siripongvutikorn, S. (2012). The compositions and properties of spray dried tuna flavor powder produced from tuna precooking juice. International Food Research Journal, 19(3).
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Published
2026-09-30
How to Cite
Wibisono, K. F., Muda, E., Dewi, D. P. A. P., Rustani, L. G., Theodora, N., & Gondowardoyo, A. C. (2026). Encapsulation Performance of Maltodextrin-Gum Arabic Blends in Preserving Antioxidants and Physical Quality of Black Sapote (Diospyros nigra) Kombucha Analog. Indonesian Journal of Life Sciences, 8(02), 53-68. https://doi.org/10.54250/ijls.v8i02.274
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Food Science and Nutrition
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