Spray drying of mangosteen (Garcinia mangostana L.) juice and analysis of antioxidant activity and total phenolic content

Abstract

Mangosteen contains natural antioxidant compounds such as polyphenolic compounds. It is most fresh consumed and can not be stored for long especially after separated from its pericarp. One alternative to extend the shelf life is by drying the mangosteen fruit. Spray drying was investigated to this study to produce mangosteen juice powder which was examined for antioxidant activity and total phenolic content. Mangosteen juice powder was dried with the addition of maltodextrin in a ratio of mangosteen: maltodextrin of 10:90; 30:70 and 50:50, which mangosteen was based on total solid value. Spray drying was carried out in 2 inlet temperatures condition, 140°C and 160°C, to observe the effect of temperature on antioxidant activity and total phenolic content. These 2 inlet temperatures of spray dryer did not affect the physical appearance, colour, taste, and aroma of mangosteen powder. Increment of spray dryer temperature did not show significant differences in total phenolic content and IC50 of antioxidant activity, except IC50 in the ratio of 50:50. At the ratio 50:50, the increment of spray dryer temperature decreases the antioxidant activity. Therefore, spray drying is a prospective drying option for mangosteen juice at the appropriate addition of maltodextrin and temperature process. It should maintain the physical and chemical properties of mangosteen and finally support ease of storage and shipping.