Spray-drying encapsulation of jujube extract: Enhancing bioactivity and stability via maltodextrin-based carriers with polysaccharides and proteins

Jujube fruit ( Ziziphus jujuba Miller) is renowned for its therapeutic potential, primarily attributed to its antioxidants such as flavonoids and polyphenols. However, these bioactive compounds are highly vulnerable to degradation under environmental stresses, including heat, light, and oxygen exposure. To enhance their stability and extend shelf life, spray-drying encapsulation presents a highly effective strategy. This study evaluated the effectiveness of different wall materials, maltodextrin (MD), pectin (PEC), Arabic gum (AG), whey protein isolate (WPI), and pea protein isolate (PPI), in preserving the functional and physicochemical properties of jujube extract (JE). MD, widely used for its affordability, served as the base wall material across all formulations. AG offered superior emulsifying properties, while PEC, WPI, and PPI contributed to improved structural integrity and enhanced functional characteristics of the powders. Comprehensive analyses, including scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), and physical property characterization, were employed to identify optimal spray-drying conditions. Among the combinations tested, MD/PPI demonstrated the most favorable outcomes, achieving a high production yield (PY = 38.8%), the lowest moisture content (MC = 3.65%) and water activity (aw = 0.278), along with the highest total phenolic content (TPC = 33.95). This formulation was identified as the most effective for enhancing the stability and bioactivity of phenolics, particularly for food and pharmaceutical applications. The findings underscore the critical role of wall material selection in optimizing encapsulation outcomes and provide valuable insights for the development of stable, bioactive-rich powders in the food industry.