Fruit–Vegetable–Herb Blend‐Based Polyphenol‐Rich Food Powder: Physicochemical, Functional, Antioxidant, and Sensory Evaluation

This study focuses on developing and characterizing polyphenol-rich particulate systems from blends of guava, beetroot, orange, and mint juices in varying proportions. The resulting particles had high yields exceeding 90%. Physical properties showed bulk densities of 0.69-0.76 g/cm³ and good flowability as indicated by favorable Carr indices (CIs) and Hausner ratios (HRs). The powders demonstrated low moisture content (2.9%-3.15%) and water activity (0.35-0.36), alongside solubility (88.08%-89.74%), wettability (112.33-123.67 s), dispersibility (87.19%-93.50%), and hygroscopicity (30.65%-34.46%). Thermal properties such as diffusivity, conductivity, and volumetric heat capacity were recorded at 0.124-0.138 mm²/s, 0.13-0.14 W/mK, and 0.80-1.18 MJ/m³K, respectively. The powders retained substantial bioactive compounds, with total phenolic content ranging from 101.81 to 160.11 mg GAE/100 g and DPPH radical scavenging activity from 46.91% to 59.33%. FTIR analysis confirmed the presence of phenolics, proteins, and sugars. Sensory evaluation highlighted significant differences in consumer acceptability, with one formulation achieving top scores for appearance (8.3), texture (7.4), and overall acceptability (8.5). This study underscores the potential of fruit-vegetable-herb blends in creating functional, nutrient-dense powders with broad applications and strong consumer appeal.