Karunrat Sakulnarmrat, Songyot Kittichonthawat
• Encapsulation enhanced stability and bioactivity of S. oleosa juice powders. • Freeze-dried powders showed superior physicochemical functionality. • FD MD20:IN retained higher levels of P, Zn, Se, and Cu than GA-based powders. • Gallic, vanillic, chlorogenic, rutin, and quercetin were key HPLC phenolics. • FD and SD MD20:IN enabled slower bioactive release compared to MD20:GA. This study reports the first encapsulation of Schleichera oleosa juice using maltodextrin (MD20) blended with inulin (IN) or gum Arabic (GA) (4:1 w/w; 20 % wt. of juice) via freeze- (FD) and spray-drying (SD,160°C). Physicochemical analyses showed that FD powders exhibited lower moisture content, water activity, and bulk density than SD powders ( p < 0.05), indicating superior stability against chemical degradation. Structural analysis confirmed porous, irregular matrices in FD powders conducive to bioactive retention, while SD powders formed smaller, spherical particles (92.89–115.78 μm) with smoother surfaces. Mineral profiling indicated selective retention based on the carrier: FD MD20:IN better preserved phosphorus, zinc, selenium, and copper; whereas FD MD20:GA favoured potassium, magnesium, and calcium. Phenolic profiling (HPLC) identified gallic acid, vanillic acid, chlorogenic acid, rutin, and quercetin as major compounds. In vitro digestion confirmed that MD20:IN systems provided slower, more controlled phenolic release compared with MD20:GA, highlighting the critical influence of carrier composition and drying method on gastrointestinal stability. Overall, encapsulated S. oleosa powders demonstrated enhanced nutrient preservation, controlled bioactive release, and functional stability, highlighting their potential as novel nutraceutical ingredients and functional food additives.