Physico-chemical, reconstitution, flow and functional properties of mix fruit juice powder

Abstract

A study was carried out on the spray drying preservation of a mixed fruit juice containing Emblica officinalis (Amla), Mangifera indica (raw mango), and Citrus limon (lemon), which are recognized for their high vitamin C content and unique nutritional qualities. The spray-dried powder's physicochemical, functional, and organoleptic properties were determined using standardized analytical procedures. The physical analysis found a moisture content of 2.2% (wet basis), with bulk and tapped densities of 0.33 and 0.51 g/cc, respectively. The technique resulted in 53.5% powder recovery. The following reconstitution properties were assessed: wettability (93.57 seconds), solubility (94.29%), hygroscopicity (22.25 g/100 g), and dispersibility (93.53%). Analysis of functional characteristics revealed considerable bioactive capabilities, including antioxidant activity (66.67%), total phenolic content (264.05 g GAE/100 g), and ascorbic acid concentration (201 mg). Colorimetric examination using the CIE Lab* color space system yielded L* = 92.76 (lightness), a* =-0.568 (green-red axis), and b* = 8.77 (blue-yellow axis). Maltodextrin, used as a carrier agent, was effective in creating mixed fruit juice powder with good physical, flow, functional, and color qualities suited for commercial uses.