Effects of maltodextrin-to-collagen ratio on antioxidant activity, anthocyanin retention, and hydroxyproline content in spray-dried mulberry collagen powder

Umi Hartina Mohamad Razali; Muazzam Mahadzir; Yasyfin Intan Nur Baiduri Roslan; Nor Qhairul Izzreen Mohd Noor.

This study investigates the effects of different maltodextrin–to-collagen ratios on the chemical properties of spray-dried mulberry powder enriched with fish collagen. Three formulations were prepared with maltodextrin-to-collagen ratios of 26:3 (M1), 23:5 (M2), and 20:7 (M3). The powders were analyzed for hydroxyproline content, antioxidant activities (DPPH (2,2-diphenyl-1-picrylhydrazyl), ABTS (2,20-Azino-bis-3-ethylbenzthiazoline-6-sulfonic acid) and ferric reducing antioxidant power (FRAP) assays), and anthocyanin content. Hydroxyproline analysis confirmed increasing collagen content across formulations, with values of 2.72 ± 0.07% (M1), 3.40 ± 0.02% (M2), and 3.61 ± 0.02% (M3). Among the formulations, M1 exhibited the highest antioxidant activities, with DPPH inhibition at 33.71 ± 0.24%, ABTS at 0.0349 ± 0.0003 mg AEAC/g, and FRAP at 0.120 ± 0.0002 mM/g. Significant differences (p < 0.05) were observed for DPPH and ABTS activities across all samples, whereas FRAP values did not differ significantly between M2 and M3. Anthocyanin content also varied significantly (p < 0.05), with M1 yielding the highest concentration (3.60 ± 0.003 mg cyd-3-glu/g DW). Overall, the M1 formulation, containing 26% maltodextrin and 3% collagen, demonstrated the most favorable powder characteristics with satisfactory collagen content, antioxidant properties, and anthocyanin retention, highlighting its potential as a functional food ingredient.

KEYWORDS: Mulberry; Collagen; Maltodextrin; Antioxidant activity; Spray-drying.



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