Effect of Carrier Agents on the Physicochemical and Technofunctional Properties and Antioxidant Capacity of Freeze-Dried Pomegranate Juice (Punica granatum) Powder

Abstract

The physicochemical and technofunctional properties and antioxidant capacity of freeze-dried “Wonderful” pomegranate juice powder (PJP), produced with different carrier agents, were investigated. Powders were produced using maltodextrin, gum Arabic, and waxy starch as carrier agents and characterised by scanning electron microscopy (SEM) and particle size distribution. Results showed that PJP produced with maltodextrin had the highest yield (46.6%), followed by gum arabic (40.6%), while waxy starch had the least yield (35.4%). Powders produced with maltodextrin (96.5%) and gum arabic (96.1%) were highly soluble, which indicates better reconstitution properties. Waxy starch-added PJP had the lowest hygroscopicity (4.7%), which offers good stability during storage and a lower degree of caking compared to maltodextrin (10.2%) and gum arabic (12.6%) powders. Powders obtained from maltodextrin and gum arabic exhibited larger particle diameters ranging between 12 to 120 µm while the lowest particle diameter range was with powders formed from waxy starch (8–40 µm). Freeze-dried pomegranate powder produced with maltodextrin retained more redness (a*) by approximately 44%, compared to gum arabic. Similarly, PJP with maltodextrin and gum arabic had higher total soluble solids (10.3 and 10.4 °Brix), respectively. Total anthocyanin content was 54% more in PJP with maltodextrin than waxy starch PJP. Similarly, the powder produced with maltodextrin had higher radical scavenging activity (33.19 mM TE/g dry matter; DM) compared to gum arabic (28.45 mM TE/g DM) and waxy starch (26.96 mM TE/g DM). Overall, maltodextrin reflected the most suitable carrier agent to produce PJP.

How Do the Different Types of Carrier and Drying Techniques Affect the Changes in Physico-Chemical Properties of Powders from Chokeberry Pomace Extracts?

“…In general, the application of different carriers and their mixture led to alterations in the water activity of the samples, which was also dependent on the drying technique used. There are reports suggesting that in relation to the type of carrier used for drying, the formation of a crust on the outer layer of samples was observed, which influences the water activity values in the products gained [31]. Thus, water activity may be connected with the physical changes that occur on the surface of the samples during drying that might differ in terms of their carrier properties.…”

Effect of Maltodextrin and Soy Protein Isolate on the Physicochemical and Flow Properties of Button Mushroom Powder

“…The hygroscopicity of the powder can explain the water adsorption mechanism in the powders as being attributed to the presence of hydrophilic groups in the structure of each carrier agent. Differences in the values of hygroscopicity might be attributed to the rate at which they absorb water molecules from the environment and the nature of the powder ( 34 ). The large particle size, due to increased viscosity of the feed material, can reduce the total surface area, resulting in decreased hygroscopicity ( 10 ).…”

Influence of phospholipid saturation on the physicochemical characteristics of curcumin/vitamin D 3 co‐loaded proliposomes obtained by the micronized sucrose coating process

“…The similarity of the values found for the samples is probably due to the similar number of hydrophilic groups appearing in each structure. Additionally, the lack of significant difference among the hygroscopicity values can be correlated with the same lack of difference in the moisture content, as the highly hygroscopic nature of a food powder can be a result of higher water absorption from the environment (Adetoro et al, 2020).…”