Probiotic-enriched Maoberry juice powder: Effects of carrier dextrose equivalent on physicochemical characteristics and gut microbiome

The development of functional foods incorporating probiotics with bioactive fruit components has emerged as a promising approach for enhancing gut health and overall wellness. This study evaluated maltodextrin dextrose equivalent (DE) effects on spray-dried Maoberry (Antidesma bunius) juice enriched with Lacticaseibacillus casei 01 using DE10, DE15, and DE20 carriers. Among the formulations tested, DE10 provided superior protection, yielding the highest viable count (2.68 ± 0.73 × 1012 CFU/ g) and phenolic retention, with gallic acid at 105.64±2.67 mg/100 g versus 85.37±5.93 mg/100 g for DE20. DE10 powders exhibited lower hygroscopicity (25.64 ± 1.53 vs 33.16 ± 2.18 g/100 g) and higher glass transition temperature (65.42 ± 1.68 °C vs 55.64 ± 3.17 °C), promoting storage stability. In vitro digestion demonstrated enhanced probiotic survival for DE10 (3.71 log reduction) compared to free cells (6.47 log reduction). In vivo administration resulted in a 70.91 % increase in total short-chain fatty acids (from 0.55 ± 0.04 to 0.94 ± 0.08 g/L) and 25.93 % reduction in total biogenic amines. Microbiological analysis showed increased beneficial bifidobacteria and lactobacilli with reduced pathogenic coliforms and clostridia. Polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) profiling revealed improved microbial diversity following supplementation. This DE10-based synbiotic powder represents a viable functional food ingredient with demonstrated prebiotic-probiotic synergy for gut health applications and therapeutic interventions.