print

Effect of encapsulating agent type and concentration on the antioxidant properties of Kombucha red dragon fruit powdered beverage

---

Kombucha is a healthy fermented beverage from fermentation of sugared tea with symbiotic culture of bacteria and yeast, known for its medicinal effects and contains polyphenols and various nutrients. Kombucha beverage using red dragon fruit as an alternative substrate, could result high antioxidant activity. Assuming that, kombucha red dragon fruit instant powder could be a new development due to its long shelf life, practical to use and the low transportation cost. This study aims to determine the best type and concentration of the encapsulating agent for Kombucha red dragon fruit powdered beverage, which could retain the antioxidant properties in the powder product. Fermentation of Kombucha red dragon fruit for 15 days resulted a significant increased of its antioxidant properties. Kombucha red dragon fruits were spray dried using Maltodextrin with different concentrations (5%, 10% and 15%), gum Arabic (5%, 10% and 15%) and inulin (5%, 10% and 15%) as encapsulating agent and studied for its effect on antioxidant activity, phenolic content, moisture content, drying yield. The 5% gum Arabic gave the best effect on the properties of Kombucha red dragon fruit powders (drying yield 80.11%; moisture content 0.95%; total phenolic content 16.76 mg GAE/100 ml; antioxidant activity 90.16%).

---

Availability

B03117

(Rack Thesis)

Available

Detail Information

Series Title

-

Call Number

3117

Publisher

: Swiss German University., 2019

Collation

-

Language

English

ISBN/ISSN

-

Classification

NONE

Content Type

-

Media Type

-

Carrier Type

-

Edition

-

Subject(s)

FT
Spray drying
Kombucha
Red Dragon Fruit
Encapsulating Agents
Phenolic Compounds
Antioxidant Properties

Specific Detail Info

-

Statement of Responsibility

-

Other version/related

File Attachment

Comments

---

You must be logged in to post a comment