Comparative evaluation of encapsulant systems (modified cassava flour‐gum Arabic‐maltodextrin) for enhancing physicochemical and antioxidant properties of spray‐dried goat milk powder
Alwani Hamad, Anila Wirantika, Dini Nur Afifah, Satriyo Krido Wahono
Background
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Context
or
Rationale
Goat milk is highly nutritious but prone to rapid spoilage, limiting its shelf stability and industrial applications. Spray drying widely uses conventional encapsulants like maltodextrin (MD) and gum Arabic (GA), but they come with drawbacks. MD leads to high hygroscopicity and browning, while GA is expensive and offers limited nutrient protection. Modified cassava flour (MO) presents a promising alternative due to its dense starch matrix, which enhances moisture resistance and nutrient retention. Mixing these encapsulants in pairs or groups could address their weaknesses and improve how the powder works, which is important for food scientists and manufacturers looking for affordable and effective ways to encapsulate ingredients.
Aim
(s)
This study evaluated the effects of single (MO, MD, GA), binary (MO + MD, MO + GA, MD + GA) and ternary (MO + MD + GA) encapsulant systems on the physicochemical properties and antioxidant activity of spray‐dried goat milk powder.
Methods
Goat milk was spray‐dried using different encapsulant combinations. Powder properties (yield, moisture content, hygroscopicity, solubility and colour) were analysed alongside proximate composition (protein, fat, carbohydrates and ash). Antioxidant activity was assessed via DPPH and Ferri Reducing Antioxidant Power (FRAP) assays, while FT‐IR confirmed physical encapsulation.
Major Findings
MO‐based powders showed superior performance in the highest protein retention (16.23 ± 0.8%) and lowest hygroscopicity (<10%). Best antioxidant activity (MO + GA: 3.89 ± 0.43 DPPH, 3.38 ± 0.02 FRAP mM TE/g; 40–60% better than MD/GA). MD + GA provided the highest solubility (90.48 ± 3.69%) but excessive browning. Ternary systems have balanced properties (78.81 ± 7.79% solubility, 89.2 ± 1.5% yield). FT‐IR confirmed physical encapsulation without chemical degradation.
Scientific
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Industrial Implications
This study reveals that MO synergises with MD/GA to optimise nutrient encapsulation, offering manufacturers cost‐effective solutions (MO for moisture stability, MD + GA for solubility and MO + GA for antioxidants) to develop functional goat milk powders while reducing reliance on expensive ingredients and advancing starch‐based encapsulation science for scalable food applications.