Microencapsulation of Tender Coconut Water by Spray Drying: Effect of Moringa oleifera Gum, Maltodextrin Concentrations, and Inlet Temperature on Powder Qualities

The present study was aimed to evaluate the different proportions of carrier materials: Moringa oleifera gum (MG), maltodextrin (MD), and inlet temperature on the powder characteristics of encapsulated tender coconut water (TCW) by spray drying. The characterization of microparticle was studied as encapsulation efficiency, antioxidant activity, total phenolic content, moisture content, water activity, solubility, particle morphology, and encapsulation yield. The investigation was conducted using an experimental design of 2(2) mixes with five replicates at the center point. The encapsulation efficiency was affected by all tested variables and reached significantly (p < 0.05) higher value (94.86%) when higher MG concentration, and lower MD concentration, and inlet temperature were applied. The DPPH (53.66%) and ABTS radical scavenging activity (54.92%) was observed to be higher at the highest MG concentration (1.5%). The obtained powder retained a higher amount of phenol content (21.82 mg GAE/g) at increasing MG concentration, with decreasing MD concentration, and inlet temperature. X-ray diffraction (XRD) analysis revealed that TCW powder encapsulated with 1.5% MG exhibited higher crystalline nature as compared to microparticle encapsulated with 0.5 and 1% MG. The optimum wall material composition and inlet temperature were determined as follows: MD 30%, MG 1.5%, and 120 degrees C inlet temperature. Hence, our results suggest that the application of this technology could increase the use of TCW in various industrial applications and imply MG as a potent candidate for microencapsulation of food materials.