Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration

Hajiaghaei, marziyeh; Sharifi, Akram

doi:10.1155/2022/7499994

Cited by 14 publications

(12 citation statements)

References 40 publications

(56 reference statements)

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“…More, Khalloufi et al [65] proved that electrostatic interaction between FSG and proteins stabilizes the emulsion, thus, this polysaccharide may be used as a functional additive. More, the results obtained for FSG are comparable with those for maltodextrin used in the instant beverage powder from red beetroot, quince fruit, and cinnamon extracts [7].…”

Section: Resultssupporting

confidence: 59%

“…Besides the instant properties, such as wettability, dispersibility, and solubility, other factors, such as the dissolution time, hygroscopicity, compressibility, or flowability characters determine the quality and preference of powdered products [6]. In powdered beverages, maltodextrin (or other polysaccharides) is usually used for their stabilization after rehydration [5,7,8]. Unfortunately, it has a high glycemic index, which is undesirable in the case of the products dedicated to the elderly, especially diabetics [9].…”

Section: Introductionmentioning

confidence: 99%

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The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction

2022

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The functional beverages market is one of the fastest-growing sectors of functional food production. An innovative recipe for powdered fruit and vegetable drinks fortified with lentil proteins (AGF) and stabilized with flax seed gums (FSG) was developed. The study focused on the analysis of potentially bioaccessible fractions from the produced beverages in terms of their antioxidant, antiproliferative activities and physicochemical properties. The contents of bioactive components were tailored by the incorporation of lyophilized fruits and vegetables, the FSG and the AGF. Digestion in vitro effectively released phenolics from all matrices. The highest contents of potentially bioavailable polyphenols were recorded for the AGF based beverages enriched with 5% of FSG and green-leafy vegetables (58 mg/100 mL) and those with lyophilized fruit (54 mg/100 mL). The reducing power of the beverages was mainly affected by the presence of the AGF, while the FSG and lyophilized fruit improved the chelating power. The digests applied in the concentrations mimicking physiological concentrations showed antiproliferative properties against gastric and colon adenocarcinoma—they seemed to be tailored by bioactive peptides and phenolics, respectively. The addition of the FSG improved the stability of the beverages increasing the time required for a reduction of 20% of the initial optical density by 16- and 28-times in the beverages without additives or enriched with vegetables. Both, the AGF and FSG stabilize the beverages after rehydration and are sources of bioaccessible antioxidant and anticancer components, which create their functionality.

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Section: Resultssupporting

confidence: 59%

Section: Introductionmentioning

confidence: 99%

The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction

2022

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“…A similar type of reasoning has also been proposed by Hajiaghaei and Sharifi (2022) for foam mat drying of beetroot juice.…”

Section: Effect Process Variables On Foam Stabilitymentioning

confidence: 56%

“…The samples were weighed and FD was calculated according to the following equation: b. Foam stability (FS): The method of Hajiaghaei and Sharifi (2022) was used for measuring foam stability. Foam of the pomelo juice was inserted into 500 ml of measuring cylinder at room temperature of (25 ± 1) °C for 3 h, the volume reduction was measured.…”

Section: Raw Materialsmentioning

confidence: 99%

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Optimization of pomelo ( Citrus grandis L. Osbeck ) juice foam composition: Effect of foam composition on foam quality

Warepam

Jena

2022

Food Processing Preservation

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In this study, the effect of pomelo juice foam composition on the foam properties was investigated for the production of foam mat-dried pomelo juice powder. The pomelo juice foam was prepared using maltodextrin (MD), glycerol monostearate (GMS), and carboxymethyl cellulose (CMC) at various concentrations in the range of 2-8%, 0.5-2%, and 5-10%, respectively. A face-centered central composite design was followed.The optimum quality of stable pomelo juice foam was evaluated in terms of minimum foam density, minimum foam collapse, maximum foam stability, and maximum foam capacity. The optimum concentration of the foaming agents as obtained through numerical optimization using design expert 10.0 was 6.027% MD, 1.217% CMC, and 8% GMS with a desirability of 0.777. The foam quality at optimum conditions was as follows: 0.769 g/cc foam density, 92% foam stability, 12.66% foam collapse, and 91.74% foam capacity. Feasibility or incorporation of the developed pomelo juice powder in bakery products, ice cream, yogurt, etc., could be tested for wide applicability. Novelty impact statement:• The present study aims at optimizing pomelo juice foam composition to produce good quality stable foam so as to convert it into foam mat-dried powder.• Foam mat-dried pomelo juice powder has very good reconstitution property and the reconstituted juice is a rich source of vitamin C and other minerals.• The findings of the present study would facilitate the production of foam matdried pomelo juice powder which has good potential for diet conscious persons.

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Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder

Fauziyah

Ifie

Syarief

et al. 2022

Food Science & Nutrition

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The aim of this study was to obtain fermented black glutinous rice (FBGR) powder using the foam‐mat freeze‐drying method and to evaluate the physicochemical, microstructural, and bioactive characteristics of FBGR powder. To obtain FBGR foams, maltodextrin (MD; 0%–40% w/w) and whey protein isolate (WPI; 7.5% w/w) were used. The results showed that MD concentration had a significant effect (p ≤ .05) on powder recovery and bulk density which increased from 68.9% to 80.5% and 0.46% to 0.63 g/ml, respectively. The lowest moisture content (2.17%) and water activity (0.48) were found in powders produced with 20% MD. The solubility of FBGR powders ranged from 74% to 75% and increasing MD concentration gave higher lightness (L*) and yellowness (b*) readings in color properties of powders. Although the addition of the carrier agent caused reductions in total phenolic content and anthocyanins, the retention of these bioactive compounds rose with increasing MD content from 67% to 76% and 78% to 84%, respectively. FBGR produced with 40% MD had the most superior physical and technological properties, and foam‐mat freeze‐drying is a promising technology for retaining the bioactive compounds in FBGR.

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Physicochemical Properties of Red Beetroot and Quince Fruit Extracts Instant Beverage Powder: Effect of Drying Method and Maltodextrin Concentration

Cited by 14 publications

References 40 publications

The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction

The Protein-Rich Powdered Beverages Stabilized with Flax Seeds Gum—Antioxidant and Antiproliferative Properties of the Potentially Bioaccessible Fraction

Optimization of pomelo ( Citrus grandis L. Osbeck ) juice foam composition: Effect of foam composition on foam quality

Impact of hydrocolloid and foaming agent on the physicochemical, microstructural and bioactive characteristics of foam‐mat freeze‐dried tapai (fermented black glutinous rice) powder

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