Influence of carrier agents on nutritional, chemical, and antioxidant profiles of fruit juices during drying processes: a comprehensive review

作者：Rahul Pujapanda, Hamid Hamid, Omar Bashir, Rafeeya Shams, Kshirod Kumar Dash, Gülden Gökşen, Ayaz Mukarram Shaikh, Béla Kovács · 发表于：Discover Food · 年份：2025 · DOI：10.1007/s44187-025-00504-5 · 被引用次数：7 · 研究领域：Microencapsulation and Drying Processes、Botanical Research and Applications、Phytochemicals and Antioxidant Activities

Abstract Fruit powders are a promising alternative to fresh fruits and juices due to high perishability, offering several advantages such as longer shelf life, reduced weight and volume, and wide opportunity for processing into various value-added products. This review explores the bioactive aspects of major fruits like mango, pineapple, pomegranate, orange, grape, guava, litchi, blackberry, and aonla, which can be preserved by the use of appropriate carrier material and drying methods. Direct drying of fruit pulps and juices leads to nutritional component degradation, which can be prevented by adding a carrier material. Carrier agents like Maltodextrin, Gum Arabic, and Modified Starch contribute to the volume and stability of fruit powders, improve their solubility and texture, and enhance their flow properties and dispersibility. Carrier agents with suitable drying methods like spray drying or freeze drying are essential in food powder formulation because it can function as vehicles to improve texture, stability, solubility, and shelf life. Carrier substances improve the solubility of components, facilitating the dissolution of the powder in liquids and preserving the volatile flavorings, natural color, nutritional properties, and techno-functional properties of the obtained powder. This also increases its flow properties, reducing stickiness and clumping, preventing the formation of clusters, and prolonging the duration of storage, which is especially crucial for their app...