Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

Naji‐Tabasi, Sara; Emadzadeh, Bahareh; Shahidi‐Noghabi, Mostafa; Abbaspour, Mohammadreza; Akbari, Esmaeil

doi:10.1186/s40538-021-00220-z

Cited by 28 publications

(15 citation statements)

References 43 publications

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“…The solubility of the powder is one of the main ways of regenerating and absorbing water. In most powdered foods, the goal is to dissolve the powder quickly and completely in water without the formation of lumps, immersion, and dispersion of particles (Naji‐Tabasi et al, 2021 ). The results of this study showed that the effect of maltodextrin concentration on the solubility of encapsulated ITLE was significant ( p < .05).…”

Section: Resultsmentioning

confidence: 99%

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Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream

Shadordizadeh

Mahdian

Hesarinejad³

2023

Food Science & Nutrition

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In this study, Indigofera tinctoria extract (ITLE) along with maltodextrin in different concentrations was encapsulated using a freeze dryer, and some physicochemical properties were measured. Powder containing 30% maltodextrin was selected as the optimal powder for use in ice‐cream production in four levels (0%–1.8%), and some quality parameters were examined. The results showed that with increasing the carrier concentration, moisture content, aw, solubility, a*, and b* of the powders decreased; bulk density, tapped density, and L* did not change significantly; total phenolic content and antioxidant activity of powders also increased significantly (p < .05). Addition of encapsulated ITLE to the ice cream caused a significant decrease in L*, b*, and melting rate, a significant increase in a*, overrun, and hardness of the samples and no change in the viscosity of the ice‐cream mix (p < .05). Ice cream containing 1.2% encapsulated ITLE had higher sensory acceptance than other levels following control ice cream. The results of this study showed that ITLE can be used as a desirable additive in the production as a natural antioxidant and color agent.

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Section: Resultsmentioning

confidence: 99%

“…After measuring the bulk density, the powder volume variations in the cylinder were repeatedly tapped to determine the tapped density. Finally, the tapped density was estimated using the formula m / V (g/ml) (Naji‐Tabasi et al, 2021 ).…”

Section: Methodsmentioning

confidence: 99%

Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream

Shadordizadeh

Mahdian

Hesarinejad³

2023

Food Science & Nutrition

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“…this is in accordance with [29] that the anthocyanin pigments in the extract were degraded during evaporation. The increase in total anthocyanin levels in red dragon fruit peel is caused by the nature of maltodextrin which acts as a protective wall in anthocyanin compounds, so it can protect anthocyanins from other factors that can affect or damage the anthocyanin pigments in powders [30].…”

Section: Total Anthocyanin Contentmentioning

confidence: 99%

Utilization of dragon fruit (Hylocereus polyrhizus) peels waste as a natural dye

Hariadi,

Nissa,

Anggara

et al. 2023

IOP Conf. Ser.: Earth Environ. Sci.

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Dragon fruit has many functions and benefits for the health of both the fruit and the skin. One of the waste products of dragon fruit that has not been fully utilized is the skin of the red dragon fruit. The anthocyanin pigment that gives color to the red dragon fruit is found in the peel. Maltodextrin encapsulation is one of the methods used to preserve anthocyanin pigments. Therefore, the purpose of this study is to make anthocyanin powder from the skin of the red dragon fruit using the encapsulation method as a food coloring and to ensure an ideal concentration of maltodextrin for the physical and chemical properties of the powder. The experimental design used a one factor Completely Randomized Design (CRD) with the addition of 10%, 20%, 30%, and 40% maltodextrin concentrations. Analysis of the product involves measurements of color saturation, yield, water content, and total anthocyanin. The outcomes demonstrated that the chosen powder from the four treatments was obtained with the addition of maltodextrin at a concentration of 30% with a color intensity of 58.45 L*, color a* of 11.77, color b* of 15.53, yield of 50.344%, water content of 7.847% and total anthocyanin of 148.240 ppm.

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“…It is also used as a pH regulator [ 3 ]. Its effervescence in the presence of carbonates make it useful as tablet disintegrant, in instant drinks, and in personal care products, such as bath tablets [ 4 , 5 ]. Citric acid monohydrate is the usual form of citric acid sold on the commercial market.…”

Section: Introductionmentioning

confidence: 99%

Citric Acid: A Multifunctional Pharmaceutical Excipient

et al. 2022

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Citric acid, a tricarboxylic acid, has found wide application in the chemical and pharmaceutical industry due to its biocompatibility, versatility, and green, environmentally friendly chemistry. This review emphasizes the pharmaceutical uses of citric acid as a strategic ingredient in drug formulation while focusing on the impact of its physicochemical properties. The functionality of citric acid is due to its three carboxylic groups and one hydroxyl group. These allow it to be used in many ways, including its ability to be used as a crosslinker to form biodegradable polymers and as a co-former in co-amorphous and co-crystal applications. This paper also analyzes the effect of citric acid in physiological processes and how this effect can be used to enhance the attributes of pharmaceutical preparations, as well as providing a critical discussion on the issues that may arise out of the presence of citric acid in formulations.

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Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

Cited by 28 publications

References 43 publications

Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream

Application of encapsulated Indigofera tinctoria extract as a natural antioxidant and colorant in ice cream

Utilization of dragon fruit (Hylocereus polyrhizus) peels waste as a natural dye

Citric Acid: A Multifunctional Pharmaceutical Excipient

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