EVALUATING THE EFFECT OF β-CYCLODEXTRIN ASSISTED SPRAY DRIED CITRUS LIMON BURM POWDER ON PHYSICOCHEMICAL AND ANTIBACTERIAL PROPERTIES

This study explores improving lemon juice commercialization by addressing the issue of development of a bitter taste during storage. β-cyclodextrin inclusion through spray drying, using maltodextrin as a carrier agent, was investigated for batch debittering, physiochemical and antibacterial properties. The study found a direct correlation between limonin and β- cyclodextrin at a 2.5% concentration during the debittering process. Different spray drying conditions were tested for physiochemical properties, and results showed that at 155 with 17.50% maltodextrin concentration significantly enhanced solubility (90.47%) and preserved antibacterial activity. Microencapsulation through spray drying maintained antioxidant activity analysed through 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant assay(FRAP), suggesting a promising approach for lemon juice powder commercialization.