Enhancing bioactive compounds retention in pomegranate juice powder through foam mat drying

• DOI: 10.1111/jfpe.14707
• Publication Date: 2024-08-05T03:43:46Z
• Authors: Nilesh N. Gaikwad; Anuja A. Kadam; Namrata A. Giri; Swati K. Suryavanshi; Rajiv A. Marathe
• Keywords: Fruit juice

Abstract The effect of addition whey protein isolate (WPI; 0%, 5%, 7.5% and 10%) carboxy methyl cellulose (CMC; 0.25%, 0.5% 0.75%) was studied for its foaming properties stability in pomegranate juice (PJ). High‐quality powders can be produced from fruit juices heat‐sensitive food items using foam mat drying (FMD). PJ with 10% WPI, a agent, 0.25% CMC, stabilizer had high expansion (FE) (455.28%) low density (FD) (0.2030 g/cc) drainage volume (FDV) (20.10 mL). subjected to different temperatures (50, 60 70°C) thickness (3 6 mm). temperature 60°C 3 mm were found the acceptable conditions based on time (180 min) retention bioactive compounds. At optimum conditions, phenols, anthocyanin, ascorbic acid, antioxidant capacity 97.86%, 83.90%, 77.29%, 87.11%, respectively. sensory evaluation reconstituted dried powder (FPJP) showed lower overall acceptability scores than fresh (FJ), but at within liking limits (>6). FPJP has an amorphous nature particle size 3564 nm porous irregular structure. Bioactive compounds after 8 months storage, higher refrigerated conditions. Practical application studies revealed that is suitable which moisture sugar content. It requires shorter 180 min. up content 4% (db). obtained retained sensorial when compared other treatment combinations. This process initial investment easily scaled commercial level thus making it profitable business venture. Further, storage months, consequent transport cost improves technical financial viability industrial application. Foam developed used many products such as beverages, ice creams, confectioneries, etc.