Thesis

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

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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

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Availability

Detail Information

Series Title

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Call Number

FSN 24-002

Publisher

i3L, Jakarta : i3L, Jakarta., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Fermentation
spray drying
Kombucha
black sapote
chemical properties

Specific Detail Info

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Statement of Responsibility

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