β-carotene microcapsules prepared using carbohydrate-rich jackfruit seed flour as wall materials: pH-dependent...

β-carotene microcapsules were prepared using maltodextrin and jackfruit seed flour (JSF) via spray-drying at inlet temperatures of 160, 170, and 180 °C. Microcapsules produced at 160 °C (JFM160) exhibited the highest β-carotene retention of 187.29 μg/g sample and showed resistance to pH-induced degradation under acidic conditions. JFM160 was selected for further application in beverage products. The microcapsules were incorporated into apple juice (pH ⁓3) and kale juice (pH ⁓8) and subjected to pasteurization (70 °C, 15 min) and sterilization (121 °C, 15 min). In apple juice, encapsulated β-carotene retained 6.22 μg/mL after pasteurization, compared to 1.48 μg/mL in unencapsulated controls. In kale juice, pasteurized encapsulated samples retained 1.60 μg/mL, while unencapsulated samples contained 0.63 μg/mL. Color parameters and total soluble solids (°Brix) were better preserved in encapsulated samples. In vitro gastrointestinal digestion showed controlled release, with peak β-carotene release in the intestinal phase and sustained ferric reducing antioxidant power (FRAP) and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity. These results indicate that maltodextrin-JSF microcapsules, particularly JFM160, improved β-carotene retention during thermal processing and enhanced its controlled release in functional beverages. The study highlights the promise of JSF-based microcapsules for creating nutrient-enriched juices with enhanced color and potent antioxidant properties.