Spray drying of pomegranate juice using maltodextrin/cyclodextrin blends as the wall material.

Microencapsulation protects sensitive nutrients, masks flavors, or enhances delivery. Ratios of maltodextrin and γ-cyclodextrin (20:0, 19:1, and 17:3% w/w) were dissolved in water and mixed with pomegranate juice for spray drying with inlet temperatures of 120, 140, and 160°C. The effects on physical properties (water activity, % water content, color, pH, soluble solids (Brix), and methyl cellulose precipitable tannin assay ( MCPTA) were examined. Based on the principle component analysis, formulation influenced color parameters and pH accounted for 46.8% of the variation in the data. Temperature influenced Chroma and water-holding capacity with 31.8% of the variation. The pH of the reconstituted spray-dried powder significantly influenced color. Blending of γ-cyclodextrins to maltodextrins slightly increased the water-holding capacity, increased pH, slightly affected color, and preserved the color over time, slightly better. Increased inlet temperature affected color, decreased water-holding capacity, and decreased astringency index. Small additions of γ-cyclodextrin affect spray-dried powders. [ABSTRACT FROM AUTHOR]