Comparison of physicochemical properties and flavor content of yuja (Citrus junos) powders prepared by different ho mogenization and drying methods

We prepared various types of yuja powders from juice, fruit, and seed (to maintain the unique flavor) by using different homogenization drying methods investigated their physicochemical properties. To this end, ultrasonic high-pressure homogenization, were carried out to obtain mixtures. These mixtures subjected via spray-drying, freeze-drying, microwave vacuum-drying spray-dried, freeze-dried, vacuum-dried powders, respectively. The moisture content spray-dried powder was lower than that other two types: however, had smallest particle size, with average size ranging 4.11 μm 15.19 μm. freeze-dried exhibited irregular amorphous structures, whereas a spherical shape, as revealed scanning electron microscopy analysis. Moreover, maximum electron-donating ability indicated DPPH test 80% for powder, ABTS radical scavenging 74% powder. D-limonene ranged 4.67 μg/g 4.82 μg/g, amount present in treated homogenization.