Effects of different carriers on physicochemical and antioxidant properties of freeze-dried mulberry powder
Zhili Ma
School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Writing - original draft
Search for more papers by this authorYu Liu
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
Contribution: Data curation, Formal analysis, Methodology
Search for more papers by this authorXi Feng
Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, California, USA
Contribution: Formal analysis, Writing - review & editing
Search for more papers by this authorSalam A. Ibrahim
Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, North Carolina, USA
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Wen Huang
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
Correspondence
Wen Huang, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Email: [email protected]
Contribution: Funding acquisition, Project administration, Resources, Supervision, Validation
Search for more papers by this authorZhili Ma
School of Laboratory Medicine, Hubei University of Chinese Medicine, Wuhan, China
Contribution: Conceptualization, Data curation, Formal analysis, Investigation, Methodology, Writing - original draft
Search for more papers by this authorYu Liu
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
Contribution: Data curation, Formal analysis, Methodology
Search for more papers by this authorXi Feng
Department of Nutrition, Food Science and Packaging, San Jose State University, San Jose, California, USA
Contribution: Formal analysis, Writing - review & editing
Search for more papers by this authorSalam A. Ibrahim
Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, North Carolina, USA
Contribution: Writing - review & editing
Search for more papers by this authorCorresponding Author
Wen Huang
College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
Correspondence
Wen Huang, College of Food Science and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China.
Email: [email protected]
Contribution: Funding acquisition, Project administration, Resources, Supervision, Validation
Search for more papers by this authorAbstract
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.
CONFLICT OF INTEREST
The authors have declared no conflicts of interest for this article.
Open Research
DATA AVAILABILITY STATEMENT
Research data are not shared.
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