Optimize the process for encapsulated spray dried Lemon juice powder to enhance the Vitamin C

Abstract

In this study, the parameters were optimized for spray-dried method of fruit juice powder that is encapsulated to increase the bioavailability of vitamin C content. Fruits like lemon were selected to produce the fruit juice powder which provides a high content of vitamin C. Maltodextrin is a carrier material that is used in spray drying techniques at different levels of concentration like 15%, 20% and 25% to coat the fruit juices, reduce stickiness, and produce large quantities of fruit juice powders. In this method, the inlet temperatures ranged from 160 ºC to 190 ºC while outlet temperatures between 90 ºC to 110 ºC. Response Surface Methodology (RSM) and Artificial Neural Network (ANN) techniques were used to standardize the method for encapsulating the spray dried fruits juice powder. The physicochemical properties of spray-dried fruit juice powders were analyzed to enhance the nutritional content as well as shelf life. The yield of spray-dried lemon juice powder ranged from 121.56 g to 221.72 g, depending on the maltodextrin concentration. Spray-dried lemon juice powder contains 4.7 % to 5.7 % of moisture, 0.2141 aw to 0.2795 aw of water activity, 14.28% to 17.64 % of hygroscopicity, 91.23 g/100g to 93.26 g/100g of carbohydrates, 138.32 mg/100g to 192.43 mg/100g of vitamin C, 96.54 (%RSA) to 128.62(%RSA) of antioxidant activity respectively. The spray dried fruits juice powders were standardized by using RSM and ANN.