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This study aimed to evaluate the effects of freeze drying (FD), microwave\u2010assisted drying (MW), and hot air drying (AD) on the physicochemical properties, anthocyanin retention, color stability, and probiotic viability of\n                      <jats:italic>Lactobacillus plantarum<\/jats:italic>\n                      in jamun (\n                      <jats:italic>Syzygium cumini<\/jats:italic>\n                      ) juice powders during 90\u2010day storage at 25\u00b0C and 4\u00b0C. Based on pre\u2010experiments and previous studies, 5% egg white protein (EWP) was selected in this study to improve foam properties, thereby enhancing drying efficiency and powder quality. Physical analyses showed that FD powders had low moisture (2.47%), low water activity (aw) (0.21 \u00b1 0.01), high porosity (17.31 \u00b1 1.05%), and solubility (91.67 \u00b1 1.32%), preserving microstructural integrity, whereas AD powders exhibited higher moisture (6.78%), aw (0.57 \u00b1 0.01), and lower solubility (68.78 \u00b1 2.12%). FD samples exhibited minimal anthocyanin degradation and color alteration, retaining 89.55% total anthocyanins (6.67 \u00b1 1.05 mg C3G\/g) and 95.31% antioxidant activity, whereas AD powders showed pronounced pigment loss and browning due to extended thermal exposure. Probiotic viability declined under all drying methods, but remained above the functional threshold (\u2265 6 log CFU\/g) in FD and MW powders; FD sustained &gt;7 log CFU\/g after 90 days at 25\u00b0C and &gt;8 log CFU\/g at 4\u00b0C, whereas AD showed the greatest loss (&lt; 6 log CFU\/g). Findings of the current study indicate that foam mat FD best preserves quality and bioactivity, while microwave drying (MW) provides acceptable functional retention, representing a viable alternative to conventional techniques.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This research provides a method for producing shelf\u2010stable, probiotic\u2010rich jamun fruit powders with preserved antioxidants and color, making them suitable for incorporation into functional foods and beverages. The findings support potential industrial applications in the development of non\u2010dairy probiotic supplements, instant drink mixes, or nutraceutical formulations. This approach may benefit consumers seeking plant\u2010based, health\u2010promoting alternatives, particularly those with lactose intolerance or dietary restrictions.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.70730","type":"journal-article","created":{"date-parts":[[2025,12,5]],"date-time":"2025-12-05T09:07:32Z","timestamp":1764925652000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Impact of Foam Mat Drying Methods on Physicochemical Properties, Anthocyanin Stability, and Probiotic Viability in Jamun (\n                    <i>Syzygium Cumini<\/i>\n                    ) Juice Powders"],"prefix":"10.1111","volume":"90","author":[{"given":"Marjia Rahman","family":"Nijum","sequence":"first","affiliation":[{"name":"Department of Food Engineering and Tea Technology Shahjalal University of Science and Technology  Sylhet Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-9706-8823","authenticated-orcid":false,"given":"Md Zohurul","family":"Islam","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Tea Technology Shahjalal University of Science and Technology  Sylhet Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Arif Monsur","family":"Chowdhury","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Tea Technology Shahjalal University of Science and Technology  Sylhet Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kamrunnaher","family":"Monalisa","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Tea Technology Shahjalal University of Science and Technology  Sylhet Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Md Istiakh","family":"Jahan","sequence":"additional","affiliation":[{"name":"Department of Food Engineering and Tea Technology Shahjalal University of Science and Technology  Sylhet Bangladesh"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2025,12,5]]},"reference":[{"key":"e_1_2_9_2_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.lwt.2015.12.004"},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.1111\/j.1365\u20102621.2002.tb08800.x"},{"key":"e_1_2_9_4_1","doi-asserted-by":"publisher","DOI":"10.1002\/cben.202300067"},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1080\/10942912.2011.631248"},{"key":"e_1_2_9_6_1","doi-asserted-by":"publisher","DOI":"10.1155\/2023\/5597647"},{"key":"e_1_2_9_7_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.CRYOBIOL.2012.01.002"},{"key":"e_1_2_9_8_1","doi-asserted-by":"publisher","DOI":"10.3390\/app14135629"},{"key":"e_1_2_9_9_1","doi-asserted-by":"publisher","DOI":"10.1016\/S0023\u20106438(95)80008\u20105"},{"key":"e_1_2_9_10_1","doi-asserted-by":"publisher","DOI":"10.1007\/s13197\u2010020\u201004496\u20101"},{"key":"e_1_2_9_11_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.ifset.2005.05.003"},{"key":"e_1_2_9_12_1","doi-asserted-by":"publisher","DOI":"10.1080\/07373937.2013.805143"},{"key":"e_1_2_9_13_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.JFOODENG.2005.06.061"},{"key":"e_1_2_9_14_1","volume-title":"Fennema's Food Chemistry","author":"Damodaran S.","year":"2007"},{"key":"e_1_2_9_15_1","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.8685"},{"key":"e_1_2_9_16_1","doi-asserted-by":"publisher","DOI":"10.1111\/jfpp.12290"},{"key":"e_1_2_9_17_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2012.06.001"},{"key":"e_1_2_9_18_1","doi-asserted-by":"publisher","DOI":"10.1007\/s00217-003-0775-3"},{"key":"e_1_2_9_19_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.foodchem.2011.05.093"},{"key":"e_1_2_9_20_1","doi-asserted-by":"publisher","DOI":"10.1002\/fsn3.3098"},{"key":"e_1_2_9_21_1","doi-asserted-by":"publisher","DOI":"10.1021\/JF3048884\/ASSET\/IMAGES\/MEDIUM\/JF\u20102012\u2010048884_0007.GIF"},{"key":"e_1_2_9_22_1","doi-asserted-by":"publisher","DOI":"10.3390\/pr9122123"},{"key":"e_1_2_9_23_1","doi-asserted-by":"publisher","DOI":"10.1016\/J.LWT.2021.112811"},{"key":"e_1_2_9_24_1","unstructured":"Ghadge S. 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