Microencapsulation of Peanut Worm (Siphonosoma australe) Extract from Indonesian Marine Waters as a Natural Umami Flavor Enhancer Obtained by Spray Drying

The peanut worm (Siphonosoma australe), a marine organism endemic to the coastal waters of Sulawesi, Indonesia, is rich in glutamic acid, making it a promising natural source of umami flavor. This study aimed to develop and characterize spray-dried microcapsules of peanut worm extract (MPWE) using maltodextrin (MD) and gum arabic (GA) as encapsulating agents, individually and in combination, with β-cyclodextrin (βCD) added to improve encapsulation efficiency. The spray-drying process yielded 53.26–70.98% of microcapsules retaining L-glutamic acid contents of 2594.33–3871.33 mg/100 g, with recovery rates of 31.26–61.81%. All formulations exhibited desirable physicochemical properties, including low moisture content (2.12–3.77%), water activity (0.31–0.35), hygroscopicity (8.27–11.20%), high solubility (88.78–98.84%), and good flowability. The microcapsules had particle sizes ranging from 5.71 to 8.47 μm with heterogeneous, wrinkled surfaces characteristic of spray-dried powders. Incorporation of βCD significantly enhanced the physicochemical stability of MPWE, though a slight reduction in solubility was observed. Among all formulations, the MD–GA–βCD (MGβ) combination produced the most favorable characteristics, suggesting its potential as an optimal encapsulation system for producing stable, umami-rich microcapsules from marine-derived ingredients. This work introduces a novel marine-derived umami microcapsule with strong potential for application in functional and savory food industries.