Effect of encapsulating agents on antioxidative properties of spray dried jamun juice powder

Abstract

The aim of the present work is to investigate the functional properties of Jamun fruit juice powder produced using three different carrier agents. Spray drying of the jamun juice powder was performed using a pilot scale spray dryer. Maltodextrin 21 DE, gum Arabic and a combination of both maltodextrin/gum Arabic was used as a carrier agents. Optimization of the carrier agents was initially done based on the product yield, Powder samples were analysed for its functional properties in terms of total carbohydrates, ascorbic acid and antioxidative activities to determine the best carrier agents retaining the functional properties of dried powder. The result reveals that the powder samples produced using gum arabic poses the best functional properties with limited physical properties whereas powder produced in combination with maltodextrin and gumarabic exhibiting the comparatively better functional as well as physical properties. Result obtained during the current investigation suggests the suitable carrier agents for production of jamun juice powder exhibiting its inherent functional attributes.