Optimizing foaming agents for shelf-stable foam-mat-dried black mulberry juice powder

This study aimed to optimize foaming agent concentrations for producing shelf-stable black mulberry (Morus nigra L.) juice powder. Freshly harvested fruits were analyzed for physicochemical characteristics, including anthocyanin and antioxidant activity. Results showed that freshly harvested fruits exhibited an average anthocyanin content of 320 mg/100g and antioxidant activity of 85 per cent. The juice was treated with varying concentrations of maltodextrin (MD), carboxymethyl cellulose (CMC), and glycerol monostearates (GMS), and then foam-mat dried at 60 degrees C for 6-8 h. Powders were evaluated for physicochemical and foaming properties. Three optimal treatments (10 g/100 mL of MD, 5 g/100 mL of CMC, and 4 g/100 mL of GMS) were selected for FTIR analysis. The 5 g/100 mL CMC treatment retained 95 per cent anthocyanin, and 90% ascorbic acid, and exhibited a foam stability of 89 mL/100 mL. The FESEM analysis confirmed the structural integrity. The study concludes that black mulberry juice powder treated with 5 g/100 mL of CMC offers a shelf-stable product with high retention of bioactive compounds, suitable for various applications.