Adetoro Adegoke Olusesan, Opara Umezuruike Linus, Fawole Olaniyi Amos
Postharvest Technology Research Laboratory, South African Research Chair in Postharvest Technology, Department of Horticultural Science, Stellenbosch University, Private Bag X1, Stellenbosch 7602, South Africa.
Postharvest Research Laboratory, Department of Botany and Plant Biotechnology, University of Johannesburg, P.O. Box 524, Auckland Park, Johannesburg 2006, South Africa.
Foods. 2020 Oct 1;9(10):1388. doi: 10.3390/foods9101388.
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 (*) 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.
研究了用不同载体剂生产的冻干“奇妙”石榴汁粉（PJP）的理化性质、技术功能特性和抗氧化能力。以麦芽糊精、阿拉伯胶和蜡质淀粉为载体剂制备了粉末，并通过扫描电子显微镜（SEM）和粒度分布进行表征。结果表明，用麦芽糊精生产的PJP产率最高（46.6%），其次是阿拉伯胶（40.6%），而蜡质淀粉产率最低（35.4%）。用麦芽糊精（96.5%）和阿拉伯胶（96.1%）生产的粉末具有高溶解性，这表明其复溶性能更好。添加蜡质淀粉的PJP吸湿性最低（4.7%），与麦芽糊精（10.2%）和阿拉伯胶（12.6%）粉末相比，在储存期间具有良好的稳定性且结块程度较低。由麦芽糊精和阿拉伯胶获得的粉末表现出较大的粒径，范围在12至120 µm之间，而粒径范围最小的是由蜡质淀粉形成的粉末（8 - 40 µm）。与阿拉伯胶相比，用麦芽糊精生产的冻干石榴粉保留的红色（*）更多，约为44%。同样，含麦芽糊精和阿拉伯胶的PJP分别具有更高的总可溶性固形物（10.3和10.4 °Bx）。含麦芽糊精的PJP总花青素含量比含蜡质淀粉的PJP高54%。同样，与阿拉伯胶（28.45 mM TE/g干物质；DM）和蜡质淀粉（26.96 mM TE/g DM）相比，用麦芽糊精生产的粉末具有更高的自由基清除活性（33.19 mM TE/g干物质；DM）。总体而言，麦芽糊精是生产PJP最合适的载体剂。
