Effects of different carriers on physicochemical and antioxidant properties of freeze-dried mulberry powder
Journal of Food Processing and Preservation
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.
Hubei Agricultural Science and Technology Innovation Center
Nutrition, Food Science and Packaging
Zhili Ma, Yu Liu, Xi Feng, Salam A. Ibrahim, and Wen Huang. "Effects of different carriers on physicochemical and antioxidant properties of freeze-dried mulberry powder" Journal of Food Processing and Preservation (2022). https://doi.org/10.1111/jfpp.16322