Phytochemicals and Antioxidant Properties of Mao (Antidesma thwaitesianum Muell.Arg.) Fruit Juice Powders Prepared using Spray Drying and Foam Mat Drying Techniques

The limitations of Mao (Antidesma thwaiteaianum) fruit juice are the short period of production and the weight of juice products with containers. Thus, the fruit powder is the most form of juice that is solved this problem, enhancing shelf life and convenience to drink.

Our study was conducted on the processing of Mao fruit powders prepared from spray and foam mat drying with their sensory evaluations; and comparison of their water activity, anthocyanin and tannin contents and antioxidant properties.

The foam mat drying powder had more preferable physical appearance including regularly fine granules with rose colors. While spray drying powder was irregularly coarse granules with pale rose-colored. This sensory evaluation was associated with the appearance and color of fruit powders and foam mat powder had more likeness scores on appearance, color and overall, rather than spray drying powder. Therefore, the solubility, flavor, texture and taste of foam mat powder had slightly lower likeness scores. Only anthocyanin content of spray drying powder (118.92 mg/kg) was significantly higher than foam mat powder (75.03 mg/kg). Whereas, water activity (aw), tannin content (TC) and DPPH scavenging activity (DPPH) of spray and foam mat drying powders were not statistically different at p<0.05 (aw = 0.41 and 0.44; TC = 0.66 and 0.65 mg/kg; DPPH = 395.69 and 335.82 mg tannin equivalent/100 g and 355.33 and 299.05 mg ascorbic acid equivalent/100 g, respectively).