Enhancing functional and physical properties of spray dried mixed fruit juices using composite carrier agents
Main Article Content
Keywords
carrier agents; fruit juice; functional properties; spray drying; stability
Abstract
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.
References
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Chakraborty S, Goel K, Rasal V, et al. A comprehensive review: exploring bioactive compounds of citrus fruit peels for therapeutic and industrial applications. Food Sci Eng. 2025;54–69. https://doi.org/10.37256/fse.6120254847
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de Barros Fernandes RV, Borges SV, Botrel DA. Gum Arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydr polym. 2014;101:524–32. https://doi.org/10.1016/j.carbpol.2013.09.083
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Hao T. Tap density equations of granular powders based on the rate process theory and the free volume concept. Soft matter. 2015;11(8):1554–61. https://doi.org/10.1039/c4sm02472a
Hailu W, Bekele T. Quality and phsio-chemical changes associated with processing and properties of fruits and vegetables. Cogent Food Agric. 2024;10(1):2419957. https://doi.org/10.1080/23311932.2024.2419957
Halliwell B. Understanding mechanisms of antioxidant action in health and disease. Nat Rev Mol Cell Biol. 2024;25(1):13–33. https://doi.org/10.1038/s41580-023-00645-4
Janiszewska-Turak E, Sak A, Witrowa-Rajchert D. Influence of the carrier material on the stability of chokeberry juice microcapsules. Int Agrophysics. 2019;33(4). https://doi.org/10.31545/intagr/113530
Khatri B, Hamid, Shams R, et al. Sustainable drying techniques for liquid foods and foam mat drying. Discov Food. 2024;4(1):166. https://doi.org/10.1007/s44187-024-00223-3
Kinalski T, Noreña CPZ. Effect of spray drying encapsulation of garlic extract on inulin and thiosulfinates contents. J Food Meas Charact. 2019;13(3):2438–47. https://doi.org/10.1007/s11694-019-00164-x
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Kumari N, Verma R, Chauhan N, Bhat FM. Effect of spray drying on physico-chemical and functional properties of food component utilizing different carriers as encapsulating agents. Food Sci Nutr Theory. 2024;10(1):77–84. https://doi.org/10.17352/jfsnt.000053
Kumar V, Singh CS, et al. Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions. Front Nutr. 2023;10:1258884. https://doi.org/10.3389/fnut.2023.1258884
Lohita B, Srijaya M. Novel technologies for shelf-life extension of food products as a competitive advantage: A review. Food Prod Divers Saf Clim Chang. 2024:285–306. https://doi.org/10.1007/978-3-031-51647-4_24
Mahdi AA, Mohammed JK, Al-Ansi W, et al. Microencapsulation of fingered citron extract with gum Arabic, modified starch, whey protein, and maltodextrin using spray drying. Int J Biol Macromol. 2020;152:1125–34. https://doi.org/10.1016/j.ijbiomac.2019.10.201
Moghbeli S, Jafari SM, Maghsoudlou Y, et al. A Taguchi approach optimization of date powder production by spray drying with the aid of whey protein-pectin complexes. Powder Technol. 2020;359:85–93. https://doi.org/10.1016/j.powtec.2019.10.013
Nowacka M, Matys A, Witrowa-Rajchert D. Innovative technologies for improving the sustainability of the food drying industry. Curr Food Sci Technol Rep. 2024;2(2):231–9. https://doi.org/10.1007/s43555-024-00026-8
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Pui LP, Saleena LAK, Ghazali HM. Storage stability and anti-caking agents in spray-dried fruit powders: A review. J Food Sci Technol. 2024;61(2):345–60. https://doi.org/10.21603/2308-4057-2024-2-603
Quadri T, Naik HR, et al. Impact of spray drying conditions on the reconstitution, efficiency and flow properties of spray dried apple powder-optimization, sensorial and rheological assessment. Heliyon. 2023;9(8):e18527. https://doi.org/10.1016/j.heliyon.2023.e18527
Quoc LPT. Effect of different carrier agents on physicochemical properties of spray-dried pineapple (Ananas comosus Merr.) powder. J Korean Chem Soc. 2020;64(5):259–66.
Rocha R, Barajas J, Quiroz C, et al. Phytochemicals, antioxidant activity and nutritional profile of pulp, peel and peel fiber of mango (Mangifera indica l.) cultivar ataulfo. FFHD. 2024;14(10):713–27. https://doi.org/10.31989/ffhd.v14i10.1449
Rosland AS, Yusof Y, Chin N, et al. Characterisation of physicochemical properties of gum Arabic powder at various particle sizes. Food Res. 2020;4(S1):107–15. https://doi.org/10.26656/fr.2017.4(S1).S32
Salbi NM, Muhammad N, Abdullah N. The effect of maltodextrin and acacia gum on encapsulation of fig powder physicochemical properties. J Adv Res Appl Sci Eng Technol. 2021;22(1):8–15. https://doi.org/10.37934/araset.22.1.815
Samborska K, Sarabandi K, Tonon R, et al. Recent progress in the stickiness reduction of sugar-rich foods during spray drying. Drying Technol. 2023;41(16):2566–85. https://doi.org/10.1080/07373937.2023.2229916
Sangeetha M, Shukla P, Dulait K, et al. Future prospects and global market demand for dried fruit products. Dried Fr Prod. 2024;234. https://doi.org/10.1201/9781003402916-10
Santhalakshmy S, Bosco SJD, Francis S, et al. Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technol. 2015;274:37–43. https://doi.org/10.1016/j.powtec.2015.01.016
Sarabandi K, Peighambardoust S, Sadeghi MA, et al. Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrate. J Food Sci Technol. 2018;55:3098–109. https://doi.org/10.1007/s13197-018-3235-6
Sathyaruban S, Perera GC, Amarasinghe DJM, et al.2024 Efficiency of the experimental diet enriched with palmyra (Borassus flabellifer L.) fruit pulp on growth, pigmentation, immune challenge, and breeding performance in the guppy (Poecilia reticulata). Aquac Rep. 2024;38:102285. https://doi.org/10.1016/j.aqrep.2024.102285
Shelke G, Kad V, Yenge G, et al. Development of antioxidant rich ice cream using spray dried jamun juice powder. J Agric Res Technol. 2022;47:233–8. https://doi.org/10.56228/JART.2022.47220
Singh CS, Paswan VK, Rai DC. Process optimization of spray dried jamun (Syzygium cumini L.) pulp powder. LWT. 2019;109:1–6. https://doi.org/10.1016/j.lwt.2019.04.011
Sobulska M, Zbicinski I. Advances in spray drying of sugar-rich products. Drying Technol. 2021;39(12):1774–99. https://doi.org/10.1080/07373937.2020.1832513
Tarecha B, Umar A. Shelf life determination of mango juice produce by small-scale processing techniques in Eastern Hararghe Zone. Int J Mech Therm Eng. 2023;4(2):24–9.
Tonon RV, Brabet C, Hubinger MD. Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Res Int. 2010;43(3):907–14. https://doi.org/10.1016/j.foodres.2009.12.013
Weng Y, Li Y, Chen X, et al. Encapsulation of enzymes in food industry using spray drying: Recent advances and process scale-ups. Crit Rev Food Sci Nutr. 2024;64(22):7941–58. https://doi.org/10.1080/10408398.2023.2193982
Yousefi S, Emam-Djomeh Z, Mousavi SM. Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.). J Food Sci Technol. 2011;48(6):677–84. https://doi.org/10.1007/s13197-010-0195-x
Akdeniz B, Sumnu G, Sahin S. The effects of maltodextrin and gum Arabic on encapsulation of onion skin phenolic compounds. Foods. 2023;12(5):1123. https://doi.org/10.3390/foods12051123
Annapoorna B, Kumar PM. Bioactive compounds of Bhoomi amla (Phyllanthus niruri): Nutritional and pharmacological aspects. Food Production, Diversity, and Safety Under Climate Change. Springer, pp.113–9. https://doi.org/10.1007/978-3-031-51647-4_9
Arslan A, Alibaş İ. Assessing the effects of different drying methods and minimal processing on the sustainability of the organic food quality. IFSET. 2024;103681. https://doi.org/10.1016/j.ifset.2024.103681
Avinash PG, Hamid, Shams R, et al. Recent insights into the morphological, nutritional and phytochemical properties of Indian gooseberry (Phyllanthus emblica) for the development of functional foods. Plants. 2024;13(5):574. https://doi.org/10.3390/plants13050574
Barretto R, Buenavista RM, Pandiselvam R, et al. Influence of milling methods on the flow properties of ivory teff flour. J Texture Stud. 2022;53(6):820–33. https://doi.org/10.1111/jtxs.12630
Bhat S, Saini C, Kumar V, et al. Spray drying of bottle gourd juice: effect of different carrier agents on physical, antioxidant capacity, reconstitution, and morphological properties. ACS Food Sci Technol. 2021;1(2):282–91. https://doi.org/10.1021/acsfoodscitech.0c00041
Bhusari S, Muzaffar K, and Kumar P. Effect of carrier agents on physical and microstructural properties of spray dried tamarind pulp powder. Powder Technol. 2014;266:354–64. https://doi.org/10.1016/j.powtec.2014.06.038
Cereda MP. Spray drying of fruit and vegetable juices: Effectiveness and cost comparison with freeze-drying and vacuum drying. Food Eng Rev. 2024;16(1):45–58.
Chakraborty S, Goel K, Rasal V, et al. A comprehensive review: exploring bioactive compounds of citrus fruit peels for therapeutic and industrial applications. Food Sci Eng. 2025;54–69. https://doi.org/10.37256/fse.6120254847
Dantas A, Piella-Rifà M, Costa DP, et al. Innovations in spray drying technology for liquid food processing: Design, mechanisms, and potential for application. Appl Food Res. 2024;4(1):100382. https://doi.org/10.1016/j.afres.2023.100382
de Barros Fernandes RV, Borges SV, Botrel DA. Gum Arabic/starch/maltodextrin/inulin as wall materials on the microencapsulation of rosemary essential oil. Carbohydr polym. 2014;101:524–32. https://doi.org/10.1016/j.carbpol.2013.09.083
Delaporte A, Duchemin B, et al. Impact of wall material-to-active ratio in the stability of spray-dried ascorbic acid using maltodextrin and gum Arabic. Molecules. 2024;29(15):3587. https://doi.org/10.3390/molecules29153587
Deepa K, Mohapatra M. Foam-mat drying characteristics of custard apple pulp. J Food Nutr Sci. 2020;8(4):89–95. https://doi.org/10.11648/j.jfns.20200804.13
Du Y, Tian Q, Li G, et al. Advanced application of slightly acidic electrolyzed water for fresh-cut fruits and vegetables preservation. Food Res Int. 2024:114996. https://doi.org/10.1016/j.foodres.2024.114996
Etzbach L, Kingwatee G, Sumnu G. Effect of spray drying on physico-chemical and functional properties of encapsulated fruit powders using various carrier agents. J Food Sci Nutr Technol. 2024;10(153):1–15. https://doi.org/10.17352/jfsnt.000053
Etzbach L, Meinert M, Faber T, et al. Effects of carrier agents on powder properties, stability of carotenoids, and encapsulation efficiency of goldenberry (Physalis peruviana L.) powder produced by co-current spray drying. Curr Res Food Sci. 2020;3:73–81. https://doi.org/10.1016/j.crfs.2020.03.002
Ghalegi GM, Dehnad D, Jafari SM. Physicochemical and nutritional properties of pomegranate juice powder produced by spray drying. Drying Technol. 2021;39(12):1941–9. https://doi.org/10.1080/07373937.2021.1934691
Güldane M, Optimizing foaming properties and foam mat drying process of cranberry pulp: RSM and TOPSIS approach. Lat Am Appl Res. 2024. https://doi.org/10.52292/j.laar.2024.3202
Gul M, Liu ZW, et al. Functional and nutraceutical significance of amla (Phyllanthus emblica L.): A review. Antioxidants. 2022;11(5):816. https://doi.org/10.3390/antiox11050816
Hao T. Tap density equations of granular powders based on the rate process theory and the free volume concept. Soft matter. 2015;11(8):1554–61. https://doi.org/10.1039/c4sm02472a
Hailu W, Bekele T. Quality and phsio-chemical changes associated with processing and properties of fruits and vegetables. Cogent Food Agric. 2024;10(1):2419957. https://doi.org/10.1080/23311932.2024.2419957
Halliwell B. Understanding mechanisms of antioxidant action in health and disease. Nat Rev Mol Cell Biol. 2024;25(1):13–33. https://doi.org/10.1038/s41580-023-00645-4
Janiszewska-Turak E, Sak A, Witrowa-Rajchert D. Influence of the carrier material on the stability of chokeberry juice microcapsules. Int Agrophysics. 2019;33(4). https://doi.org/10.31545/intagr/113530
Khatri B, Hamid, Shams R, et al. Sustainable drying techniques for liquid foods and foam mat drying. Discov Food. 2024;4(1):166. https://doi.org/10.1007/s44187-024-00223-3
Kinalski T, Noreña CPZ. Effect of spray drying encapsulation of garlic extract on inulin and thiosulfinates contents. J Food Meas Charact. 2019;13(3):2438–47. https://doi.org/10.1007/s11694-019-00164-x
Kowalska M, Konopska J, Feszterová M, et al. Quality assessment of natural juices and consumer preferences in the range of citrus fruit juices. Appl Sci. 2023;13(2):765. https://doi.org/10.3390/app13020765
Kumari N, Verma R, Chauhan N, Bhat FM. Effect of spray drying on physico-chemical and functional properties of food component utilizing different carriers as encapsulating agents. Food Sci Nutr Theory. 2024;10(1):77–84. https://doi.org/10.17352/jfsnt.000053
Kumar V, Singh CS, et al. Physicochemical and bioactive constituents, microbial counts, and color components of spray-dried Syzygium cumini L. pulp powder stored in different packaging materials under two controlled environmental conditions. Front Nutr. 2023;10:1258884. https://doi.org/10.3389/fnut.2023.1258884
Lohita B, Srijaya M. Novel technologies for shelf-life extension of food products as a competitive advantage: A review. Food Prod Divers Saf Clim Chang. 2024:285–306. https://doi.org/10.1007/978-3-031-51647-4_24
Mahdi AA, Mohammed JK, Al-Ansi W, et al. Microencapsulation of fingered citron extract with gum Arabic, modified starch, whey protein, and maltodextrin using spray drying. Int J Biol Macromol. 2020;152:1125–34. https://doi.org/10.1016/j.ijbiomac.2019.10.201
Moghbeli S, Jafari SM, Maghsoudlou Y, et al. A Taguchi approach optimization of date powder production by spray drying with the aid of whey protein-pectin complexes. Powder Technol. 2020;359:85–93. https://doi.org/10.1016/j.powtec.2019.10.013
Nowacka M, Matys A, Witrowa-Rajchert D. Innovative technologies for improving the sustainability of the food drying industry. Curr Food Sci Technol Rep. 2024;2(2):231–9. https://doi.org/10.1007/s43555-024-00026-8
Ogwu MC, Ogunsola OA. Physicochemical methods of food preservation to ensure food safety and quality. Food Safety and Quality in the Global South. Springer, 2024, pp. 263–298. https://doi.org/10.1007/978-981-97-2428-4_9
Pui LP, Saleena LAK, Ghazali HM. Storage stability and anti-caking agents in spray-dried fruit powders: A review. J Food Sci Technol. 2024;61(2):345–60. https://doi.org/10.21603/2308-4057-2024-2-603
Quadri T, Naik HR, et al. Impact of spray drying conditions on the reconstitution, efficiency and flow properties of spray dried apple powder-optimization, sensorial and rheological assessment. Heliyon. 2023;9(8):e18527. https://doi.org/10.1016/j.heliyon.2023.e18527
Quoc LPT. Effect of different carrier agents on physicochemical properties of spray-dried pineapple (Ananas comosus Merr.) powder. J Korean Chem Soc. 2020;64(5):259–66.
Rocha R, Barajas J, Quiroz C, et al. Phytochemicals, antioxidant activity and nutritional profile of pulp, peel and peel fiber of mango (Mangifera indica l.) cultivar ataulfo. FFHD. 2024;14(10):713–27. https://doi.org/10.31989/ffhd.v14i10.1449
Rosland AS, Yusof Y, Chin N, et al. Characterisation of physicochemical properties of gum Arabic powder at various particle sizes. Food Res. 2020;4(S1):107–15. https://doi.org/10.26656/fr.2017.4(S1).S32
Salbi NM, Muhammad N, Abdullah N. The effect of maltodextrin and acacia gum on encapsulation of fig powder physicochemical properties. J Adv Res Appl Sci Eng Technol. 2021;22(1):8–15. https://doi.org/10.37934/araset.22.1.815
Samborska K, Sarabandi K, Tonon R, et al. Recent progress in the stickiness reduction of sugar-rich foods during spray drying. Drying Technol. 2023;41(16):2566–85. https://doi.org/10.1080/07373937.2023.2229916
Sangeetha M, Shukla P, Dulait K, et al. Future prospects and global market demand for dried fruit products. Dried Fr Prod. 2024;234. https://doi.org/10.1201/9781003402916-10
Santhalakshmy S, Bosco SJD, Francis S, et al. Effect of inlet temperature on physicochemical properties of spray-dried jamun fruit juice powder. Powder Technol. 2015;274:37–43. https://doi.org/10.1016/j.powtec.2015.01.016
Sarabandi K, Peighambardoust S, Sadeghi MA, et al. Effect of different carriers on microstructure and physical characteristics of spray dried apple juice concentrate. J Food Sci Technol. 2018;55:3098–109. https://doi.org/10.1007/s13197-018-3235-6
Sathyaruban S, Perera GC, Amarasinghe DJM, et al.2024 Efficiency of the experimental diet enriched with palmyra (Borassus flabellifer L.) fruit pulp on growth, pigmentation, immune challenge, and breeding performance in the guppy (Poecilia reticulata). Aquac Rep. 2024;38:102285. https://doi.org/10.1016/j.aqrep.2024.102285
Shelke G, Kad V, Yenge G, et al. Development of antioxidant rich ice cream using spray dried jamun juice powder. J Agric Res Technol. 2022;47:233–8. https://doi.org/10.56228/JART.2022.47220
Singh CS, Paswan VK, Rai DC. Process optimization of spray dried jamun (Syzygium cumini L.) pulp powder. LWT. 2019;109:1–6. https://doi.org/10.1016/j.lwt.2019.04.011
Sobulska M, Zbicinski I. Advances in spray drying of sugar-rich products. Drying Technol. 2021;39(12):1774–99. https://doi.org/10.1080/07373937.2020.1832513
Tarecha B, Umar A. Shelf life determination of mango juice produce by small-scale processing techniques in Eastern Hararghe Zone. Int J Mech Therm Eng. 2023;4(2):24–9.
Tonon RV, Brabet C, Hubinger MD. Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Res Int. 2010;43(3):907–14. https://doi.org/10.1016/j.foodres.2009.12.013
Weng Y, Li Y, Chen X, et al. Encapsulation of enzymes in food industry using spray drying: Recent advances and process scale-ups. Crit Rev Food Sci Nutr. 2024;64(22):7941–58. https://doi.org/10.1080/10408398.2023.2193982
Yousefi S, Emam-Djomeh Z, Mousavi SM. Effect of carrier type and spray drying on the physicochemical properties of powdered and reconstituted pomegranate juice (Punica Granatum L.). J Food Sci Technol. 2011;48(6):677–84. https://doi.org/10.1007/s13197-010-0195-x
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Oct 1, 2025
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Chavan, G. M., Kad, V. P., Shelke, G. N., Lad, P. A., Al-Dalain, S. Y., Abdelaziz, M., Sami, R., Alessa, F. M., Alfaifi, B., Norah E., Alfaleh, A. A., Mounimah, H. H., Helal, M., & Morsi, M. K. (2025). Enhancing functional and physical properties of spray dried mixed fruit juices using composite carrier agents. Italian Journal of Food Science, 37(4), 34-46. https://doi.org/10.15586/ijfs.v37i4.3122
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How to Cite
Chavan, G. M., Kad, V. P., Shelke, G. N., Lad, P. A., Al-Dalain, S. Y., Abdelaziz, M., Sami, R., Alessa, F. M., Alfaifi, B., Norah E., Alfaleh, A. A., Mounimah, H. H., Helal, M., & Morsi, M. K. (2025). Enhancing functional and physical properties of spray dried mixed fruit juices using composite carrier agents. Italian Journal of Food Science, 37(4), 34-46. https://doi.org/10.15586/ijfs.v37i4.3122