Encapsulation of polyphenol rich extract from rambutan (Nephelium lappaceum L.) peel for application as dual functional ingredient in ice cream
Abstract This study fabricated and applied spray-dried microcapsules of polyphenol-rich crude extract from rambutan (Nephelium lappaceum L.) peel. The influence of encapsulant composition based on maltodextrin, rice starch, and polysaccharide gums on microcapsule physicochemical properties, encapsul...
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Nature Portfolio
2025-08-01
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| Series: | Scientific Reports |
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| Online Access: | https://doi.org/10.1038/s41598-025-06362-6 |
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| author | Supakchon Klongdee Wattinee Katekhong Weerachet Jittanit Shingo Matsukawa Utai Klinkesorn |
| author_facet | Supakchon Klongdee Wattinee Katekhong Weerachet Jittanit Shingo Matsukawa Utai Klinkesorn |
| author_sort | Supakchon Klongdee |
| collection | DOAJ |
| description | Abstract This study fabricated and applied spray-dried microcapsules of polyphenol-rich crude extract from rambutan (Nephelium lappaceum L.) peel. The influence of encapsulant composition based on maltodextrin, rice starch, and polysaccharide gums on microcapsule physicochemical properties, encapsulation efficiency, and antioxidant activity were investigated. Applying rambutan peel polyphenol microcapsules as a functional ingredient in ice cream was also studied. An encapsulant system containing maltodextrin (49.85 wt%) and rice starch (49.85 wt%) in the presence of tamarind polysaccharide (0.3 wt%) was optimal for the fabrication of polyphenol microcapsules with favorable physicochemical characteristics, high encapsulation efficiency (∼85−87%), and high antioxidant activities (159.2 and 1793.2 mmol Trolox/g for DPPH and ABTS, respectively). Ice cream products added with 1 wt% rambutan peel polyphenol microcapsules enhanced the melting rate and antioxidant activity compared with the standard formula. Microcapsules of polyphenol-rich extract from rambutan peel showed promise as a dual functional ingredient, stabilizer and antioxidant, in ice cream which could also be used in other food and beverage products. |
| format | Article |
| id | doaj-art-b9fb35aa6d7b428b9ca7b3c6eb10bc0b |
| institution | Kabale University |
| issn | 2045-2322 |
| language | English |
| publishDate | 2025-08-01 |
| publisher | Nature Portfolio |
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| series | Scientific Reports |
| spelling | doaj-art-b9fb35aa6d7b428b9ca7b3c6eb10bc0b2025-08-24T11:20:17ZengNature PortfolioScientific Reports2045-23222025-08-0115112010.1038/s41598-025-06362-6Encapsulation of polyphenol rich extract from rambutan (Nephelium lappaceum L.) peel for application as dual functional ingredient in ice creamSupakchon Klongdee0Wattinee Katekhong1Weerachet Jittanit2Shingo Matsukawa3Utai Klinkesorn4Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart UniversityDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart UniversityDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart UniversityDepartment of Food Science and Technology, Tokyo University of Marine Science and TechnologyDepartment of Food Science and Technology, Faculty of Agro-Industry, Kasetsart UniversityAbstract This study fabricated and applied spray-dried microcapsules of polyphenol-rich crude extract from rambutan (Nephelium lappaceum L.) peel. The influence of encapsulant composition based on maltodextrin, rice starch, and polysaccharide gums on microcapsule physicochemical properties, encapsulation efficiency, and antioxidant activity were investigated. Applying rambutan peel polyphenol microcapsules as a functional ingredient in ice cream was also studied. An encapsulant system containing maltodextrin (49.85 wt%) and rice starch (49.85 wt%) in the presence of tamarind polysaccharide (0.3 wt%) was optimal for the fabrication of polyphenol microcapsules with favorable physicochemical characteristics, high encapsulation efficiency (∼85−87%), and high antioxidant activities (159.2 and 1793.2 mmol Trolox/g for DPPH and ABTS, respectively). Ice cream products added with 1 wt% rambutan peel polyphenol microcapsules enhanced the melting rate and antioxidant activity compared with the standard formula. Microcapsules of polyphenol-rich extract from rambutan peel showed promise as a dual functional ingredient, stabilizer and antioxidant, in ice cream which could also be used in other food and beverage products.https://doi.org/10.1038/s41598-025-06362-6Antioxidant activityFourier transform infrared spectroscopyMaltodextrinRice starchTamarind polysaccharide |
| spellingShingle | Supakchon Klongdee Wattinee Katekhong Weerachet Jittanit Shingo Matsukawa Utai Klinkesorn Encapsulation of polyphenol rich extract from rambutan (Nephelium lappaceum L.) peel for application as dual functional ingredient in ice cream Scientific Reports Antioxidant activity Fourier transform infrared spectroscopy Maltodextrin Rice starch Tamarind polysaccharide |
| title | Encapsulation of polyphenol rich extract from rambutan (Nephelium lappaceum L.) peel for application as dual functional ingredient in ice cream |
| title_full | Encapsulation of polyphenol rich extract from rambutan (Nephelium lappaceum L.) peel for application as dual functional ingredient in ice cream |
| title_fullStr | Encapsulation of polyphenol rich extract from rambutan (Nephelium lappaceum L.) peel for application as dual functional ingredient in ice cream |
| title_full_unstemmed | Encapsulation of polyphenol rich extract from rambutan (Nephelium lappaceum L.) peel for application as dual functional ingredient in ice cream |
| title_short | Encapsulation of polyphenol rich extract from rambutan (Nephelium lappaceum L.) peel for application as dual functional ingredient in ice cream |
| title_sort | encapsulation of polyphenol rich extract from rambutan nephelium lappaceum l peel for application as dual functional ingredient in ice cream |
| topic | Antioxidant activity Fourier transform infrared spectroscopy Maltodextrin Rice starch Tamarind polysaccharide |
| url | https://doi.org/10.1038/s41598-025-06362-6 |
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