Microencapsulation of noni fruit extract using gum arabic and maltodextrin - Optimization, stability and efficiency.

Area of Science:

• Food Science and Technology
• Nutraceuticals
• Materials Science

Background:

• Noni fruit (Morinda citrifolia L.) possesses valuable health compounds but requires protection for stability and efficacy.
• Microencapsulation is a key technology for enhancing the stability and delivery of bioactive food ingredients.
• Optimization of coating materials and processing parameters is crucial for successful microencapsulation.

Purpose of the Study:

• To optimize the microencapsulation of noni fruit extract using gum arabic (GA) and maltodextrin (MD).
• To determine the ideal coating composition and spray drying parameters for maximizing noni extract stability and efficiency.
• To evaluate the structural properties, stability, and release characteristics of the microencapsulated noni powder.

Main Methods:

• Enzymatic-ultrasonic assisted extraction of noni.
• Microencapsulation using a 2:1 ratio of gum arabic (GA) to maltodextrin (MD) with 20% coating density.
• Spray drying optimized using response surface methodology (175°C inlet, 82°C outlet).
• Characterization using microscopy, spectrophotometry, diffraction, and calorimetry.
• Stability and release studies under various conditions (storage, heat, pH, in vitro digestion).

Main Results:

• A 2:1 GA:MD ratio demonstrated successful microencapsulation with good structural integrity.
• Optimized spray drying yielded high total flavonoid content (TFC) and total soluble content (TSC) at 88.3% and 90.3%, respectively.
• Microencapsulated noni powder exhibited at least one year of storage stability and enhanced stability at 60°C and 100°C.
• Good release profiles were observed at pH 7.4 and in simulated digestive conditions.

Conclusions:

• Optimized microencapsulation effectively protects noni fruit extract, enhancing its stability and functional properties.
• The developed microencapsulated noni powder shows significant potential for scalability and diverse industrial applications.
• This study provides a robust method for preserving bioactive compounds in noni fruit for improved food and nutraceutical products.