Iranian Research Organization for Science and Technology (IROST) Innovative Food Technologies 2783-350X 8 3 2021 04 21 Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating Phytochemical properties evaluation of drink powder of flixweed (Descurainia Sophia) extract produced by ohmic heating 309 324 990 10.22104/jift.2021.4417.2008 FA Bahar Shahidi Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran Akram Sharifi Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran. 0000-0003-1315-5266 Leila Roozbehnasiraii Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran Mehrdad Niakousari Food Science and Technology Department, Shiraz University, Shiraz, Iran Mohammad Ahmadi Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran Journal Article 2020 09 26 < p >Flixweed (Descurainia sophia) seeds (FS) is a rich source of polyphenols, such as coumarin compounds, flavonoids, flavonol glycoside and phenolic acids. In this study bioactive compounds of FS were extracted using ohmic-assisted extraction with water as a solvent. Drink powder was produced from extract with carrier ratios of 50-50, 0-100 and 100-0 of maltodextrin to gum Arabic and carrier content of 30-50% at 120, 140 and 160 ˚C using spray dryer. The powders physicochemical properties including moisture content, insolubility, particle size, total phenolic compounds and antioxidant activity of produced powers were evaluated. The optimal powder of response surface methodology was selected and the extract was reconstructed in such a way that the amount of solid material was similar to the solid material of the initial extract then in term of appearance, taste, aroma, texture and overall acceptance were evaluated. The results of the powder production showed the effects of the percentage and ratio of carriers (maltodextrin and gum arabic) and the effect of temperature on the moisture content and insolubility were significant. The carrier’s percentage and the drying temperature had a significant effect on the antioxidant activity. The percentage and ratio of carriers had a significant effect on amount of total phenolic compounds at level of 5%. Optimization by response surface methodology was selected powder sample produced at 160 ˚C with a ratio of maltodextrin to arabic gum of 100-0 and carrier content of 30% as an optimal treatment. The particle size of the powders ranged from 2617 to 4664 nm. Comparison of sensory evaluation of optimal reconstructed powder with FS extract before drying showed there was no significant difference between two samples in terms of appearance, taste, aroma, texture and overall acceptance scores. < p >Flixweed (Descurainia sophia) seeds (FS) is a rich source of polyphenols, such as coumarin compounds, flavonoids, flavonol glycoside and phenolic acids. In this study bioactive compounds of FS were extracted using ohmic-assisted extraction with water as a solvent. Drink powder was produced from extract with carrier ratios of 50-50, 0-100 and 100-0 of maltodextrin to gum Arabic and carrier content of 30-50% at 120, 140 and 160 ˚C using spray dryer. The powders physicochemical properties including moisture content, insolubility, particle size, total phenolic compounds and antioxidant activity of produced powers were evaluated. The optimal powder of response surface methodology was selected and the extract was reconstructed in such a way that the amount of solid material was similar to the solid material of the initial extract then in term of appearance, taste, aroma, texture and overall acceptance were evaluated. The results of the powder production showed the effects of the percentage and ratio of carriers (maltodextrin and gum arabic) and the effect of temperature on the moisture content and insolubility were significant. The carrier’s percentage and the drying temperature had a significant effect on the antioxidant activity. The percentage and ratio of carriers had a significant effect on amount of total phenolic compounds at level of 5%. Optimization by response surface methodology was selected powder sample produced at 160 ˚C with a ratio of maltodextrin to arabic gum of 100-0 and carrier content of 30% as an optimal treatment. The particle size of the powders ranged from 2617 to 4664 nm. Comparison of sensory evaluation of optimal reconstructed powder with FS extract before drying showed there was no significant difference between two samples in terms of appearance, taste, aroma, texture and overall acceptance scores. https://jift.irost.ir/article_990_4fac9ba115140ac4f1c22da82aa0bc7f.pdf