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Impact of maltodextrin and gum Arabic ratio on freeze dried microencapsulated extract of microgreen kangkong (Ipomoea reptans Poir)

Summary

Microgreen kangkong is a young vegetable packed with more beneficial compounds than regular mature kangkong. Researchers found that wrapping these beneficial compounds in a protective coating made from maltodextrin and gum Arabic using freeze-drying technology preserves their health benefits. The best protective coating ratio was 20% maltodextrin and 80% gum Arabic, which kept more of the beneficial compounds intact and created a powder that could be used in functional foods and health supplements.

Background

Kangkong (Ipomoea reptans Poir) is a nutritional vegetable widely consumed in Southeast Asia with significant health benefits. Microgreen kangkong contains higher concentrations of bioactive compounds than mature plants, making it a potential functional food ingredient. Encapsulation using freeze-drying can protect bioactive compounds and improve their stability and bioavailability.

Objective

To determine the effect of the ratio of maltodextrin and gum Arabic as encapsulants on the physicochemical characteristics of microgreen kangkong extract microcapsules. The study aimed to identify the optimal encapsulant ratio that balances bioactive retention with acceptable physical properties for functional food applications.

Results

The 20:80 maltodextrin to gum Arabic ratio exhibited superior chemical characteristics with 97.35% solubility, 86.85% encapsulation efficiency, 82.70 mg GAE/10g total phenol, 43.42 mg QE/10g total flavonoid, 0.38 M/10g antioxidant activity, and IC50 of 535.37 mg/L anti-inflammatory activity. Higher gum Arabic concentrations improved chemical properties but increased water content, which remained acceptable below 10%.

Conclusion

The 20:80 maltodextrin to gum Arabic ratio is the optimal formulation, offering a balance between bioactive compound retention and acceptable physical characteristics. This formulation demonstrates potential as a dry, bioactive-rich ingredient for functional food or nutraceutical applications, introducing microgreen kangkong as a novel source for microencapsulation matrices.
  • Published in:Scientific Reports,
  • Study Type:Experimental Study,
  • Source: PMID: 41087409, DOI: 10.1038/s41598-025-19707-y
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