Influence of different combinations of wall materials on physical attributes of karonda (Carissa carandus L.) fruit juice powder by spray drying

Abstract

Karonda is a known underutilized fruit valued for its nutritional content. It contains several essential nutrients and bioactive compounds that contribute to its health benefits. The present investigation assessed various wall materials for their effectiveness in spray-dried microencapsulation of karonda juice, with the goal of improving encapsulation efficiency for further use. Karonda fruit juice was mixed with different wall materials viz., maltodextrin, fructo-oligosaccharide, inulin and skimmed milk powder at two level of concentration (10% and 20%). The resulted karonda sprayed powder were characterized for physical stability. Maltodextrin exhibited the highest encapsulation efficiency, followed by skimmed milk powder, whereas fructo-oligosaccharide produced the lowest efficiency and showed reduced physical stability. Among 8 treatments, wall material as maltodextrin with 20 per cent recorded higher yield (powder recovery), quick solubility, more bulk density and recorded minimum moisture content in the fresh powder, minimum water activity which indicating biological safety, registered less particle density, less hygroscopicity, lower hausner ratio and carr’s index which indicates good flowing property of powder.