Process optimization of spray dried Jamun (Syzygiurn cumini L.) pulp powder

Jamun (Syzygium cumini L.) fruits contain large amounts of phytochemicals, vitamins and minerals but are highly perishable in nature. Therefore, this study was aimed at development of Jamun pulp powder (JPP) from Jamun fruits in order to preserve the valuable phytochemicals and nutrients. Procedure for manufacturing JPP was successfully optimized by response surface methodology (RSM). Variables for optimizing the process of spray drying of JPP were different levels of inlet air temperature (175-185 degrees C) and maltodextrin concentration (5-10%) based on our several pre-trials. While the moisture, solubility, dispersibility, total phenolic content (TPC) and total anthocyanins content (TAC) were chosen as the responses. The process was optimized with a combination of 185 degrees C inlet air temperature and 10% concentration of maltodextrin, resulting into JPP with 20.36% yield and having a moisture content of 2.13%, TPC of 201.14 g GAE/100 g and TAC of 100.74 mg/100 g. The optimized JPP had a solubility of 93.29% and dispersibility of 91.43%. Spray dried optimized JPP retained significantly higher quantity of TPC and TAC when compared to other commercial fruit juice powders and they retained comparatively lower moisture content (MC) that was helpful in enhancing the shelf life of the powder without changing its physico-chemical properties.