EFFECTS OF ENCAPSULATION SUBSTANCES ON DRYING OF GAC FRUIT: PHYSICOCHEMICAL PROPERTIES AND STORAGE STABILITY

Abstract

This research aimed to identify suitable encapsulation materials for producing Gac fruit powder using the tray drying technique and to assess changes during storage at different temperatures. The encapsulating substances investigated included 20% Maltodextrin, 1% Tween80, a combination of 20% Maltodextrin and 1% Tween80, and a mixture of 2% Gelatin and 1% Carboxymethyl cellulose (w/w). Drying was performed at 60 °C until the moisture content reached 10%. The encapsulated Gac fruit powder was analyzed for moisture content, water activity, encapsulation yield, color values (L*, a*, b*), bulk density, solubility, ß-carotene, lycopene contents, and structural characteristics using scanning electron microscopy (SEM). The combination of 20% Maltodextrin and 1% Tween 80 demonstrated superior characteristics in terms of overall powder yield and solubility, suggesting its effectiveness as a primary encapsulation matrix. Conversely, when assessing the preservation of bioactive compounds, 1% Tween 80 and a complex mixture of 2% Gelatin combined with 1% Carboxymethyl cellulose showed notable efficacy. Storage tests in vacuum aluminum foil bags at 4°C, 30°C, and 40°C revealed that the encapsulated Gac fruit powder could be stored for over 8 weeks under all conditions. However, significant changes were observed over time, including an increase in color difference (∆E) and a decrease lycopene and ß-carotene contents with higher temperatures and extended storage time. Thus, storing Gac fruit powder in vacuum-sealed packaging at low temperatures is recommended to minimize the loss of these nutrients and gradual physical changes.