Effect of Different Ratios of Maltodextrin and Gum Arabic as Encapsulation Materials to Microorganisms Viability in Black Sapote (Diospyros dygna) Kombucha Powder

Abstract

Kombucha is a fermented tea product, which recently innovated by using fruit juices, herbs, and natural extract to create novel taste. This study, explored black sapote (Diospyros nigra) potential as tea replacement to create novel taste and its antioxidant content, which beneficial to reduce non communicable disease. SCOBY act as starter culture, containing AAB and yeast, contributed to kombucha health benefits, although continuous fermentation will cause the microorganisms to diminish due to acid accumulation, reducing their beneficial activity. Therefore, spray drying is employed, with wall materials of maltodextrin (MD) and gum Arabic (GA) in three different ratios, with the concentration of 20%. Objectives of this study were to examined the different ratios of MD and GA towards the microbiological profile, pH, and yield of spray drying. Spray drying was found to increase the pH by 0.77±0.05, 0.65±0.02, and 0.56±0.03, for sample with MD:GA ratio of 1:3, 1:1, and 3:1, respectively. Different ratios of MD:GA increase the yield of the product, with the increasing of the yield correlated with increasing amount of MD (although not significant; p=0.348) and affect the microbiological profiles, yet the microbiological profiles discrepancies were found, such as increasing numbers in TPC, undetected AAB in CEM plates, and MEA plates overgrown by bacteria. This may due to processing conditions, unsuitable media, and high microbial load. For future research, a computational model for spray drying process, optimisation of fermentation process, reinforcement of additional ingredients for wall materials, and pre- enrichment step prior to the studies are proposed.