Physicochemical and bioactive characterization of microencapsulated Phyllanthus emblica kombucha powder through foam mat drying

Abstract

Interest in botanical kombucha enriched with bioactive compounds has expanded especially those that integrate Phyllanthus emblica. However, its sour taste and astringency limit its acceptability. Thus, this study aims to examine the physicochemical and bioactive properties of a microencapsulated foam mat-dried kombucha powder developed from Phyllanthus emblica extract and nipa palm sugar. The fermented kombucha was encapsulated using P. emblica pomace powder as a carrier material through foam mat drying at 65°C in 5 hours. Characterization of its quality attributes involved total phenolic content, encapsulation efficiency, 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, pH, moisture content, total soluble solid, ethanol content, powder properties, proximate analysis as well as toxicity test. The powder retained substantial bioactive potential with total phenolic content of 998 ± 35.41 mg GAE/g, encapsulation efficiency of 86.10% and DPPH radical scavenging activity of 63.62 ± 0.78%. The powdered kombucha exhibited a pH of 3.09 ± 0.04, moisture content of 1.67 ± 0.40, total soluble solid of 7.80 ± 0.30 (Brix°) and has met halal regulatory limit with ethanol content of 0.31 ± 2.22%. Proximate analysis revealed 391.1±0.08 kcal/100 g, 96.60±0.01 g carbohydrates, 0.87±0.02 g protein, 0.63±0.00 g fibre, and 0 g fat. Toxicity evaluation using brine shrimp lethality assay yielded an LC₅₀ of 1043.87 µg/mL, confirming its nontoxic nature. Overall, the foam mat-dried P. emblica kombucha powder demonstrated promising physicochemical stability and bioactivity, underscoring its potential as a safe and value-added ingredient in functional beverage.