Application of encapsulated phenolic compounds from Hibiscus sabdariffa L. extract using maltodextrin, inulin, and quince seed mucilage to enhance stability and bioavailability in sponge cake

Hibiscus sabdariffa L. has been known for its numerous health benefits, which stem from its abundance of bioactive phenolic compounds, which could be beneficial in both the food and pharmaceutical industries. A new functional cake with high health-promoting properties was developed by adding spray-dried sour tea extract (STE) powders to the cake formulation. The microencapsulation process was performed using a single matrix (maltodextrin), a binary matrix [maltodextrin (MD)-inulin (IN) maltodextrin-quince seed mucilage (QSM)], and a ternary matrix (MD-IN-QSM). The physicochemical characteristics of microencapsulated powders were compared. The fortified cake was characterized in terms of physical, chemical, and sensory properties along with its antioxidant capacity during the 28-day storage period. Orchestrating the three wall materials (MD-IN-QSM) provided superior protection of the extract, resulting to higher in encapsulation efficiency, total phenolic contents (TPC), and the inhibition of the DPPH radical. The fortified cake with spray-dried STE exhibited the highest total phenolic content and antioxidant activity, as well as no significant difference in the pH, and sensory attributes compared to the control sample during the storage time. Our results indicate that spray-dried STE coated by MD/QSM/IN could be a promising functional additive for enhancing the nutritional and quality characteristics of bakery products.