Enhancing functional and physical properties of spray dried mixed fruit juices using composite carrier agents

The aim of this study was to examine the impact of carrier agents on physiochemical properties, reconstitution ability, and functional properties of fruit juice powder that has been spray dried. Toward this end, Emblica officinalis (amla), Mangifera indica L (raw mango), and Citrus limon (lemon) fruit juices with maltodextrin (MD), gum Arabic (GA), and a combination of MD, GA, and whey protein concentrate (WPC) were spray dried. Results demonstrated that the physical characteristics of the resulting powder included moisture content, bulk, and tapped density, which were between 2.2% and 4.8% (w.b. [weight by bulk]), 0.29% and 0.45%, and 0.48% and 0.58% g/cc (cubic centimeter), respectively, as well as the powder recovery ranging from 53.5% to 71.4%. Wettability, solubility, hygroscopicity, and dispersibility were recombination attributes that fluctuated between 93.7/second and 205.6/second, 66.38% and 94.29%, 15.67 g/100 g and 25.88 g/100 g, and 75.51% and 93.53%. The functional characteristics comprised of antioxidant activity, total phenol content, and ascorbic acid ranging from 59.69% to 74.75%, from 202.12 gallic acid equivalents (GAE)/100 g to 382.13 g GAE/100 g, and from 160 mg to 349.66 mg. The color values varied from 87.68 to 93.49, from 0.47 to 0.67, and from 6.77 to 12.55. The outcome indicated that the combination of GA and MD was successful in creating a mixed fruit juice powder with the right color, functionality, and physical attributes. The outcome should be helpful in optimizing the powder production and streamlining the industrial manufacture.