Effect of Fermentation and Spray Drying with Different Encapsulation Agents Ratio on Phenolic Compounds and Antioxidant Properties in Black Sapote (Diospyros nigra) Kombucha

Abstract

Black sapote is an underutilized fruit with various bioactive compounds and medicinal properties. To increase its utilization and value, the black sapote was turned into kombucha and spray-dried to increase the shelf life and stability of its active components. Encapsulating agents are used to protect the bioactive compounds during spray drying. This study investigated the effect of fermentation and spray drying with 20% carrier agent and varying maltodextrin and gum arabic ratio (1:3; 1:1; 3:1) towards the chemical properties (pH, Total Phenolic Content, and Antioxidant Activity) of Black Sapote Kombucha. This study demonstrated that fermentation of black sapote juice enhanced phenolic components (1.76 mg GAE/mL) and antioxidant activity (125.85 mg AAE/mL, resulting in a product with a greater potential of health advantages. In contrast, encapsulation and spray-drying reduced the number of phenolic compounds (1.15-1.33 mg GAE/mL) and antioxidant activity (76.26-111.31 mg AAE/mL), with different retention efficiency depending on the encapsulating agents applied. Different carrier agent combinations did not show a significant difference in yield. Black sapote kombucha encapsulated with MD:GA 1:1 ratio was the most efficient combination in the present study, with the highest retention of phenolic compounds (60.29%) and antioxidant activity (88.45%). These findings showed the feasibility of black sapote kombucha