Encapsulation of jambolan (Syzygium cumini) and camu-camu (Myrciaria dubia) juice blend: Definition of spray drying and storage conditions

Jambolan and camu-camu fruits are rich sources of bioactive compounds and are widespread in the Amazonia biome. In our study, these fruits were used to produce powdered fruit juices by spray drying to improve stability and increase the shelf life of the juices. Thus, this work aimed to establish conditions of temperature, concentration of maltodextrin:gum arabic (MD:GA), and feed flow for the encapsulation of the jambolan (37.5 %) and camu-camu (12.5 %) juice blend, by spray drying, and storage conditions for the product. Moisture, water activity (a w ), hygroscopicity, water solubility index (WSI), total color difference (ΔE∗), process yield; and microencapsulation efficiency of ascorbic acid (AA), total monomeric anthocyanins (TMA), and total phenolic compounds (TPC) were evaluated. The response surface methodology and desirability function defined 145 °C, 34 % MD:GA, and 8 mL.min −1 feed flow as the best conditions for spray drying. The powdered juice blend presented 3.47 % moisture, 0.18 a w , 35.97 % hygroscopicity, 85.67 % WSI, 24.17 ΔE∗, 14.4 g AA, 263.98 mg TMA, and 1307.94 mg TPC per 100 g; as well as it showed 33.46 % for process yield, 24.95 % microencapsulation efficiency for AA, 50.34 % for TMA and 33.93 % for TPC. The moisture sorption isotherms showed that the juice blend powder had high hygroscopicity; therefore, packages with low water vapor permeability are required. • Spray drying of jambolan and camu-camu juice blend was studied for the first time. • The optimal condition for the drying process was 145 °C, 34 % wall material, and 8 mL min −1 feed rate. • The juice blend powder has high bioactive compounds and can be a new product beneficial to health. • The product obtained is hygroscopic and must be packaged in packages with low water vapor permeability.