Encapsulation of bioactive compounds from calamansi waste by spray drying and its protective effect against oxidative stress in Lactobacillus spp.

This thesis explores the transformation of calamansi waste into a functional food ingredient by recovering its bioactive compounds. To address the solubility and sensitivity of bioactive compounds, calamansi waste extract is microencapsulated into a functional powder. The findings demonstrate that the calamansi waste functional powder successfully delivered bioactive compounds, exhibiting various bioactivities during digestion, while protecting and restoring the viability of Lactobacillus from oxidative stress. This research supports food security and sustainability by valorising calamansi waste to a value-added functional food powder for improving gut health.