Effects of different carriers on physicochemical and antioxidant properties of freeze-dried mulberry powder

Publication Date

9-1-2022

Document Type

Article

Publication Title

Journal of Food Processing and Preservation

Volume

46

Issue

9

DOI

10.1111/jfpp.16322

Abstract

The effects of three types of polysaccharides (dextrin, β-cyclodextrin, and maltodextrin) used as carriers at various levels (1%, 3%, and 5%) on the physicochemical and antioxidant properties of freeze-dried mulberry powders (MP) were investigated. The types and levels of carriers influenced moisture, solubility, total anthocyanin contents, and color profiles of MP. The MP produced with 5% of β-cyclodextrin (MP-C) and 5% of maltodextrin (MP-M) were found to have the highest solubility, retention ratio of anthocyanins, and color values among all the MP samples. The addition of β-cyclodextrin and maltodextrin decreased the particle size due to the increase of the spherical shape and the smooth surface. The MP-C and MP-M were found to show positive scavenging capacities on ABTS+ and DPPH radicals. Our results indicated that β-cyclodextrin and maltodextrin had the potential to be used as a carrier agent to produce freeze-dried mulberry powders. Novelty impact statement: The types and levels of polysaccharide carriers influenced the physicochemical properties of mulberry powders. Mulberry powders produced with β-cyclodextrin and maltodextrin showed valuable physicochemical characteristics. Mulberry powders had potential scavenging activities on ABTS+ and DPPH radicals.

Funding Number

2016-620-000-001-044

Funding Sponsor

Hubei Agricultural Science and Technology Innovation Center

Department

Nutrition, Food Science and Packaging

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