Freeze-Dried Instant Juice Powders From Guava, Amla, and Jamun: Evaluation of Physicochemical Properties, Bioactive Compounds, and Consumer Acceptance

Abstract

The nutritional enhancement and optimum physical properties in formulating instant fruit juice powder are challenging. This study explored the development and evaluation of freeze-dried instant fruit juice powders from three tropical fruits: Guava (Psidium guajava), Amla (Phyllanthus emblica), and Jamun/black plum (Syzygium cumini), aimed at offering health-promoting benefits and ensuring year-round supply. The freeze-drying method was chosen so that it helps in retaining the nutritional and sensory qualities of the fruits. Consequently, three types of juice powders were developed: Guava Juice Powder (GJP), Amla Juice Powder (AJP), and Jamun Juice Powder (JJP), through the mixing of dried fruit powders with other key ingredients. These juice powders were evaluated for their physical, chemical, and functional characteristics, as well as consumer appeal. The findings revealed that the powders successfully preserved the physical qualities essential for good storage and consumer use. They retained high levels of vitamin C (116.21–176.89 μM), carotenoids (5.09–8.03 μM β-carotene), phenolics (289.56–822.62 mg GAE/100 g), flavonoids (98.21–607.74 mg QE/100 g), and antioxidant activity (43.05–45.90 μM Trolox equivalents), highlighting their potential as functional food ingredients. Sensory evaluations showed high acceptability, particularly for JJP (8.29), with GJP (7.97) and AJP (7.74) also performing well. This research contributes to the functional foods market by offering a novel method for utilizing tropical fruits, thereby expanding consumer options, supporting health, and minimizing fruit waste.