Effect of maltodextrin and gum arabic on antioxidant activity and phytochemical profiles of spray-dried powders of sapota (Manilkara zapota) fruit juice

Abstract

This research work has an objective to analyze the phytochemical contents and antioxidant capacity in the spray-dried powders of sapota fruit using encapsulating agents of maltodextrin and gum Arabic. The phytochemical analysis and antioxidant activity of rehydrated dried powders of sapota using maltodextrin, gum Arabic and a mixture of these compounds were determined by FRAP, DPPH and ABTS assays. The retention of antioxidant activity and phenolic compounds in the rehydrated dried powders, when compared to fresh sapota juice, was due to the use of gum Arabic which was very efficient in protecting the sapota fruit and to avoid its oxidation.

Keywords:

• Sapota juice
• atomization
• dehydration
• antioxidant capacity
• bioactive compounds

Disclosure of interest statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.

Additional information

Funding

This study was funded by Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) vide research Project Instituto Nacional de Ciência e Tecnologia de Frutos Tropicais (Process 57573781/2008-7) and to CAPES, Brazil for a PNPD fellowship awarded to co-authors, Gomathi Rajkumar, Maria Terezinha S. Leite Neta and Murugan Rajan. The other co-authors thank CAPES, Brazil and Fundação de Apoio à Pesquisa e a Inovação Tecnológica do Estado de Sergipe (FAPITEC) for their fellowships.