Phytochemical properties of spray dried jamun juice powder as affected by encapsulating agents

Abstract

The aim of the present work is to investigate the phytochemical 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, 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 phytochemical properties in terms of total anthocyanins, total phenols, total flavonoids 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. Result obtained during the current investigation suggests gumarabic as a suitable carrier agents for production of jamun juice powder displaying its best inherent phytochemical attributes.