Microencapsulation of fermented noni juice with modified starches: A study on structure–property relationships using single droplet drying and spray drying

Efficient microencapsulation of fermented noni juice (FNJ) is challenged by its low solid content and high hygroscopicity, limiting powder stability and loading capacity. This study evaluated modified starch (MS), porous starch (PS), and maltodextrin as wall materials for improving FNJ loading during spray drying. Droplet drying behavior, physicochemical property, microstructure, and bioactive stability were investigated. Results showed that both MS and PS enabled high FNJ loading of up to 40% solids in the final powder, with distinct drying and dissolution behaviors. MS powders exhibited the shortest dissolution time (116–135 s), which was attributed to favorable hydrophilicity and rapid crust dissolution. PS powders showed slower dissolution (198–206 s) and the highest tapped bulk density, mainly due to their porous and concave particle structures that enhanced powder packing and prolonged water penetration. Total phenolic content was retained or increased after drying, reaching up to approximately 130%, while antioxidant capacity was generally maintained or improved. These findings highlight the potential of MS and PS for producing high-loading FNJ powders with adjustable functional properties.