August 20, 2025 | Scientific Reports |
The study conducted by Kasetsart University, Thailand, investigated the fabrication of spray-dried microcapsules containing polyphenol-rich crude extract from rambutan (Nephelium lappaceum L.) peel and their potential application in food products. Rambutan peel, often considered an agro-industrial byproduct, is a rich source of polyphenols with strong antioxidant activity, but its direct use in food is limited by instability and poor solubility.
The research evaluated the influence of encapsulant composition, using maltodextrin, rice starch, and polysaccharide gums, on the physicochemical properties, encapsulation efficiency, and antioxidant activity of the microcapsules. The optimal formulation consisted of maltodextrin (49.85 wt%) and rice starch (49.85 wt%) with tamarind polysaccharide (0.3 wt%). This system produced microcapsules with desirable characteristics, achieving encapsulation efficiency of about 85–87% and high antioxidant activity, as demonstrated by DPPH and ABTS assays.
The study also tested the functional application of these microcapsules in ice cream. Incorporation of 1 wt% rambutan peel polyphenol microcapsules improved the product’s melting resistance and enhanced its antioxidant activity compared to the control. These findings suggest that rambutan peel microcapsules can serve as dual functional ingredients, acting as both stabilizers and antioxidants, with potential for wider application in the food and beverage industry.
