Effect of Spray Drying of Four Fruit Juices on Physicochemical, Phytochemical and Antioxidant Properties

Abstract

Fruit juices from Khasi mandarin orange, watermelon, carambola and pineapple were spray dried with 20% maltodextrin and studied for physicochemical, phytochemical and antioxidant properties. Khasi mandarin orange gave the highest yield (85.27%). Viscosity of the feed sample and the particle size distribution of the powders varied among samples. Moisture content ranged between 3.41 and 5.47%. pH was in the acidic range and titratable acidity was highest in carambola (0.70%). Solubility values ranged from 57.57 to 76.75%. Hygroscopicity of the juice powders ranged from 11.63 to 11.99 g/100 g of samples. The change in color (ΔE) after spray drying was highest in reconstituted Khasi mandarin. The phytochemical content and antioxidant activity were significantly different between the spray-dried and fresh untreated juice samples. An increase in total phenolic content, total flavonoid content, ferric reducing antioxidant potential and DPPH radical scavenging activity was observed in Khasi mandarin juice powder. Practical Applications Application of heat treatment causes number of changes in quality parameters of spray-dried fruit juice powder. The present work studied the effect of spray drying on the physicochemical properties of four fruit juice powders as well as changes in their phytochemical and antioxidant activities. It was observed that spray drying had both positive and adverse effects on the physicochemical and antioxidant properties depending on the fruit juice type. The phytochemical and antioxidant properties were enhanced upon spray drying of Khasi mandarin juice. The results indicate that spray-dried Khasi mandarin orange and watermelon juice powders can be promoted for processing by the fruit processing industries.