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The study focused on the impact of the insoluble fraction of Persian gum–sodium alginate and a blend of the insoluble fraction of Persian gum–sodium alginate (IFPG‐Al) with whey protein isolate (WPI) on sprayed Ziziphus jujuba extract (JE) powder. The addition of whey protein led to powders with higher moisture (10%), higher solubility (99.19%), and lower powder yield (27.82%). The powders fabricated with WPI depicted the best protection of polyphenolic compounds (3933.4 mg/L) and the highest encapsulation efficiency activity (74.84%). Additionally, they had a higher Tg (62.63°C), which indicates more stability of the powders during shelf life. The sphericity of the majority of the particles was noticeable in powders, but multi‐sided concavities were visible in the protein‐containing particles. Based on the particle size's results, IFPG‐Al/WPI capsules fabricated relatively smaller particles (2.54 μm). It can be acknowledged that the presence of protein in particles can bring fruitful results by preserving valuable bioactive compounds. [ABSTRACT FROM AUTHOR]

The aim of the research was to study the impact of various carrier types (sodium alginate and blend of sodium alginate with WPI) on the physicochemical, structural, and thermal characteristics of Jujube extract powder fabricated by spray drying. TPC and antioxidant activity, solubility, moisture, EE, powder yield, DSC, particle size, and morphology of powders were surveyed. The use of WPI resulted in powders with less moisture (10%), lower solubility (98.04%), and better powder yield (22.50%). WPI‐produced powders showed the best retention of polyphenolic compounds (2949.2 mg/L) and the highest activity of the encapsulation efficiency (70.93%), and moreover, they had a higher Tg (68.50°C), indicating powders that were more stable during storage. All samples showed a large number of spherical particles along with a number of indented particles, and these indentations were more common in protein capsules. In terms of particle diameter, the particles produced with alginate were smaller (6.51 μm). It can be stated that the particles containing proteins can have more effective and efficient outcomes. Novelty impact statement: Both sodium alginate and sodium alginate/WPI powders were loaded with jujube extract (JE) by spray dryer. The encapsulation efficiency of jujube extract in sodium alginate/WPI powders was more. Incorporation of WPI to sodium alginate increased yield, moisture, solubility, and TPC and preserved jujube extract effectively. [ABSTRACT FROM AUTHOR]