Physico-chemical attributes and storage stability of microencapsulated spray dried guava powder

Globally, the contemporary scientific approaches like microencapsulation of nutraceuticals are gaining the interest of researchers for prevention of various chronic ailments. Accordingly, the microencapsulation of nutraceutics and functional compounds is considered as an effective strategy for targeted delivery of these bioactive moieties. Purposely, guava (Psidium gujava) has an array of phytochemicals predominantly ascorbic acid (vitamin C) and antioxidants that exhibit health promoting potential. In the present research two varieties of guava Gola and Surahi were undergone slurry formation followed by microencapsulation via spray drying by using different concentrations of maltodextrin as 6, 7 and 8 % to determined the effect of different concentrations of maltodextrin (MD) on physico-chemical attributes of microencapsulated spray dried guava powder. Phytochemical screening analysis of microencapsulated guava powder was performed including total phenolic contents and ascorbic acid (vitamin C). Furthermore in vitro analysis were revealed that microencapsulated spray dried guava powder with 6, 7 and 8 % showed 125.00 plus minus 5.38, 114.58 plus minus 5.39, 107.63 plus minus 5.27 total phenolic contents in Gola, 104.16 plus minus 3.85, 93.75 plus minus 3.56, 83.33 plus minus 3.25 in Surahi variety respectively. The spray dried microencapsulates were subjected to different physical analysis like moisture content, bulk density, tape density and color measurements and chemical analysis like ascorbic acid (Vitamin C) analysis and total phenolic contents and DPPH free radical scavenging activity to evaluate the effect of different concentrations of maltodextrin used in guava slurry as microencapsulating wall material on the above mentioned quality traits. Powder was stoder at room temperature 30 plus minus 5 degree C in air tight containers for 75 days. During its storage water activity of powder was measured at 15 days intervals. Moisture contents (%) decreased from 3.46 plus minus 0.12 to 2.41 plus minus 0.09 % in Gola variety and 3.35 plus minus 0.11 to 2.18 plus minus 0.09 % decreased in Surahi variety. Some physico-chemical parameters were decreased from for ascorbic acid (vitamin C), color analysis (a* value), color analysis (a*/b* value) and hygroscopicity. While other physico-chemical parameters increased for bulk density, tape density, color analysis (b*value), color analysis (chroma value), color analysis (L* value) and color analysis hue angle (H* value). The research study was performed to judge the use of guava powder as valuable ready to reconstituted fruit drink. The data obtained from all the parameters was undergone to the statistical analysis.