December 1, 2025Journal of Food ScienceOpen Access

Impact of Foam Mat Drying Methods on Physicochemical Properties, Anthocyanin Stability, and Probiotic Viability in Jamun ( Syzygium Cumini ) Juice Powders

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Probiotic viability remained above 6 log CFU/g in foam mat dried and microwave-assisted powders, highlighting their superior quality preservation.
Physical analyses showed foam mat drying produced powders with low moisture (2.47%) and high antioxidant activity (95.31%).
Freeze drying showed minimal anthocyanin degradation with 89.55% retention after 90 days, supporting better color stability and nutritional value.
Compared to hot air drying, foam mat drying may enable the development of new non-dairy probiotic food products.

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Implication

Laboratory analysis reveals that foam mat drying maintains antioxidant activity in jamun juice powder, suggesting better probiotic viability compared to other methods.

Cite This Study

Nijum et al. (2025) studied this question.

synapsesocial.com/papers/69402a5e2d562116f29018ac https://doi.org/10.1111/1750-3841.70730

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Implication

Laboratory analysis reveals that foam mat drying maintains antioxidant activity in jamun juice powder, suggesting better probiotic viability compared to other methods.

Impact of Foam Mat Drying Methods on Physicochemical Properties, Anthocyanin Stability, and Probiotic Viability in Jamun ( Syzygium Cumini ) Juice Powders

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Discussion

Implication

Cite This Study

Impact of Foam Mat Drying Methods on Physicochemical Properties, Anthocyanin Stability, and Probiotic Viability in Jamun ( Syzygium Cumini ) Juice Powders

Key Points

Discussion

Implication

Cite This Study

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