Encapsulation for efficient spray drying of fruit juices with bioactive retention

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dc.contributor.authorSrivastava, Soma
dc.contributor.authorBansal, Mrigya
dc.contributor.authorJain, Dilip
dc.contributor.authorSrivastava, Yashi
dc.date.accessioned2024-01-21T10:24:01Z
dc.date.accessioned2024-08-13T10:13:32Z
dc.date.available2024-01-21T10:24:01Z
dc.date.available2024-08-13T10:13:32Z
dc.date.issued2022-06-17T00:00:00
dc.description.abstractHigher moisture content and inefficient post-harvest handling result in huge losses and scanty availability of the fruits. Spray drying is one such technique to handle the problem of post-harvest losses as powder production not only cuts the storage and transportation cost but also provides higher shelf stability. This review provides a detailed description of the process of spray drying and the effect of each parameter on powder characteristics. It also summarizes that addition of different wall materials resulted in the production of high-quality fruit juice powders.There are two major approaches material based i.e., encapsulation and process-based which aim to improve the economic value of spray drying by controlling the problems of stickiness, hygroscopicity, and thermal degradation of heat-sensitive compounds. Stickiness is majorly due to the low glass transition temperature of fruit juices (sugars and acids) which is elevated with the addition of encapsulating agents. Control over operational parameters is essential to deliver fruit powders within acceptable quantity and quality, both in terms of organoleptic and nutritional parameters. Various studies revealed that encapsulation act as protective shield for bioactive and probiotics retention. Maltodextrin (Dextrose equivalence 10�20) is reported as the most efficient drying aid. Prebiotics like nutriose and skimmed milk powder can also be used as drying aids. Most suitable conditions for spray drying of fruit juices like pomegranate, ber, and jamun are 25% maltodextrin at 124��C, 8�10% maltodextrin at 160�190��C, and 10% maltodextrin at 185��C, respectively. � 2022, The Author(s), under exclusive licence to Springer Science+Business Media, LLC, part of Springer Nature.en_US
dc.identifier.doi10.1007/s11694-022-01481-4
dc.identifier.issn21934126
dc.identifier.urihttp://10.2.3.109/handle/32116/3085
dc.identifier.urlhttps://link.springer.com/10.1007/s11694-022-01481-4
dc.language.isoen_USen_US
dc.publisherSpringeren_US
dc.subjectEncapsulationen_US
dc.subjectFruitsen_US
dc.subjectInlet air temperatureen_US
dc.subjectMaltodextrinen_US
dc.subjectPrebioticen_US
dc.subjectSpray dryingen_US
dc.titleEncapsulation for efficient spray drying of fruit juices with bioactive retentionen_US
dc.title.journalJournal of Food Measurement and Characterizationen_US
dc.typeReviewen_US
dc.type.accesstypeClosed Accessen_US

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