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Related Experiment Video

Updated: Jun 23, 2026

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

Spray Drying of Aonla Juice Mixed With Giloy Extract for Process Optimization, Product Development and

Gurpreet Jhally¹, Sajeev Rattan Sharma¹, Kulwinder Kaur^1,2

¹Department of Processing and Food Engineering Punjab Agricultural University Ludhiana India.

Food Science & Nutrition

|June 22, 2026

Summary

Spray drying effectively preserves the health benefits of Giloy and Aonla juices, creating stable powders. Optimized conditions yielded high recovery and retained bioactive compounds for functional foods.

Keywords:

Aonla Giloy process optimization response surface methodology (RSM)spray drying

Related Experiment Videos

Last Updated: Jun 23, 2026

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Process Development for the Spray-Drying of Probiotic Bacteria and Evaluation of the Product Quality

Published on: April 7, 2023

Area of Science:

Food Science and Technology
Nutraceutical Development
Herbal Medicine Processing

Background:

Giloy (Tinospora cordifolia) and Aonla (Phyllanthus emblica L.) juices possess significant health benefits but are highly perishable.
Limited shelf-life and bioactive compound degradation hinder the commercial application of these medicinal plant juices.

Purpose of the Study:

To optimize the spray drying process for Aonla-Giloy juice to enhance shelf-life and retain bioactive compounds.
To investigate the impact of various process parameters on the quality attributes of the resulting powder.

Main Methods:

Response Surface Methodology (RSM) was employed to optimize spray drying parameters.
Key parameters studied included feed flow rate, inlet air temperature, Aonla juice percentage, and maltodextrin concentration.
Evaluated powder characteristics included recovery, moisture, ascorbic acid, phenolics, color, hygroscopicity, dispersibility, solubility, and acceptability.

Main Results:

Maltodextrin concentration significantly influenced powder properties, followed by inlet air temperature, Aonla juice percentage, and feed flow rate.
Optimized conditions yielded high powder recovery (20.31%), ascorbic acid (675.93 mg/100g), and phenolic content (23,397.43 mg GAE/100g).
The spray-dried powder exhibited excellent dispersibility (89.23%), solubility (90.24%), and overall acceptability (86.37%) with low moisture (6.34%) and hygroscopicity (38.26%).

Conclusions:

Spray drying is a viable technique for producing shelf-stable, bioactive-rich powders from Aonla-Giloy juice.
The optimized process ensures preservation of nutritional and functional properties, suitable for functional food and nutraceutical applications.