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Phenolic compounds are raising great interest in medical and scientific research for their health
benefits, which include anti-carcinogenic, anti-atherogenic, anti-inflammatory, anti-microbial, antihypertensive
activities. In this research, we focus on selecting the proper polyphenol extract from
mangosteen pericarp supplementing to milk powder to extend its shelf-life through peroxide value.
Moreover we also examine milk powder characteristics such as total polyphenol, total flavonoid,
anti-oxidation capability by DPPH and reduction by iron, and other criteria of milk powders such as
flowing, wetting, solubility, density, free lipid, emulsification and micro-encapsulation. Our results
show that milk powder shelf-life in 733 days with formula 30% defatted milk, 10% soybean, 0.5%
lecithin, 5.2% maltodextrin, 2% lactose, 0.3% mangosteen pericarp and 52% water. Total
polyphenol and anti-oxidation capability (IC50) after being spray drying are 281.1 mgGAE/100g
milk powder and 13.63 ppm. Protein 13.9%, lipid 20.27%, flavonoid 6.1 mgRE/100g milk powder,
anti-oxidation capability by DPPH 13.63 ppm, reduction by iron 0.54 mg, vitaminC/l, microencapsulation
84.42%, emulsification 91.29%.
Keywords: Polyphenol, mangosteen, milk powder, shelf-life, preservation