Effect of spray drying on physical, structural, and functional properties of Murraya koenigii leaf extract

The aim of the present study was to encapsulate Murraya koenigii leaf extract using combination of various encapsulating agents, such as maltodextrin, gum acacia, and pectin by employing spray drying technique having operating parameters: inlet temperature of 165 °C and outlet temperature of 80 °C, pressure of 0.4 kg/cm² and feed flow rate of 12 mL/min. The obtained spray-dried powder was analysed for its physicochemical, functional, and structural properties. Spray-dried powder proved to be pre-eminent in terms of functional and physicochemical properties of the encapsulated extract. The high bulk density (0.57 g/mL) of spray-dried powder corresponds to its improved flow characteristics. The solubility depicted to be 56.5% for spray-dried powder with less porosity, corresponds to fewer interstitial spaces between the particles. Foaming stability of powders varied from 91.38 to 98.12%. Moreover, spray-dried powder showed a spherical shape and smooth surfaces with less agglomeration. Spray-dried powder even proved to be comparable with tray dried curry leaves powder in terms of flowability, cohesiveness, solubility, foaming capacity.