article · Research Journal of Food Science and Nutrition
This research evaluates the effects of freeze-drying and spray-drying on the nutritional profile, sensory qualities, and functional properties of blended fruit puree made from 50% watermelon, 30% orange, and 20% mango. The investigation demonstrates that freeze-drying performs better than spray-drying across multiple parameters. Freeze-dried powders retained higher levels of vitamin C at 5.60 mg per 100 g compared to 5.40 mg per 100 g for spray-dried powders, as well as higher carotenoid concentrations of 16.29 mg per 100 g versus 13.68 mg per 100 g. Proximate and phytochemical analyses revealed greater amounts of protein, fat, total phenols, and flavonoids in the freeze-dried samples. Furthermore, sensory evaluations favoured freeze-dried powders in appearance, aroma, taste, and overall acceptability, scoring 7.72 out of 9. Functional attributes, specifically bulk density and water absorption capacity, also favoured freeze-drying for producing shelf-stable fruit ingredients.
Fruit crops often suffer substantial postharvest losses due to perishability. Transforming fruit purees into stable powders provides a method to extend shelf life and preserve dietary value. Identifying drying techniques that protect heat-sensitive vitamins, antioxidants, and consumer-preferred flavours is crucial for producing high-quality food ingredients that maintain their nutritional integrity over time.
This work demonstrates an applied, laboratory-tested method directly relevant to food processors and manufacturers of functional foods, nutraceuticals, and shelf-stable beverage mixes. Freeze-drying produces higher-value powders with improved nutrient retention and sensory appeal, making it an attractive process for companies targeting premium ingredient markets. The technology appears applied and tested at a formulation scale, requiring economic assessment and industrial scaling for full commercial adoption.
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This study aimed to evaluate the effects of spray-drying and freeze-drying on the nutritional composition and functional properties of fruit purees composed of 50% watermelon, 30% orange, and 20% mango. The results demonstrated significant differences in nutrient retention and functionality; freeze-dried fruit powders (FDFP) retained higher levels of key nutrients compared to spray-dried powders (SDFP). Vitamin C content in FDFP was 5.60 mg/100 g, compared to 5.40 mg/100 g in SDFP, while carotenoids reached 16.29 mg/100 g in FDFP against 13.68 mg/100 g in SDFP. Proximate analysis revealed higher protein (0.78%) and fat (2.76%) content in FDFP versus SDFP (protein: 0.31%, fat: 1.11%). Phytochemical analysis indicated elevated total phenols (261.76 mg/100 g) and flavonoids (36.07 mg/100 g) in FDFP. Sensory evaluation ranked FDFP higher in appearance, aroma, taste, and overall acceptability, with a hedonic score of 7.72 on a 9-point scale. Functional properties, including water absorption capacity and bulk density, favored FDFP. These findings endorse freeze-drying as a superior method for producing high-quality, shelf-stable fruit powders, essential for mitigating postharvest losses while providing nutritious options for functional food applications.
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DOI: 10.31248/rjfsn2025.196
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