Effect of Microencapsulation on Functional Properties of Sugarcane Juice Acidified with Orthophosphoric Acid by Using Spray Drying Technique

The present investigation aimed to find the best process variables for microencapsulation of sugarcane juice acidified with orthophosphoric acid. Different levels of carrier agent, i.e. 8.00 to 14.00% maltodextrin, were investigated at 150 °C and 170 °C inlet temperatures. The spray drying conditions for acidified sugarcane juice were optimized at 170 °C inlet temperature, 75 °C outlet temperature, and 14 ml/min feed rate with 12.00% maltodextrin as a carrier agent. The powder was reconstituted at a rate of 16.60% which was highly acceptable by panelists with similar characteristics to sugarcane juice. The microencapsulated powder showed good storage stability up to 60 days with minimum changes in sensory characteristics under ambient conditions. Sugarcane juice is a thirst-quenching drink high in nutrients and has medicinal and therapeutic properties, but its marketing is limited due to its rapid degradation. In this study, the acidification technique is utilized as the addition of an acid act as a barrier by preventing the changes in physico-chemical characteristics in the beverage. In addition, it also inhibits microbial growth. Spray drying is one of the possible technologies for conserving sugarcane juice, and it is a potential way to convert it into a more accessible form for easier handling. Thus, adopting this technology could provide an opportunity for the sugarcane industry to commercialize sugarcane juice.