Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder

Document Type : Research Article

Authors

1 Department of Food Science and Technology, Faculty of Industrial and Mechanical Engineering, Qazvin Branch, Islamic Azad University, Qazvin, Iran

2 Islamic Azad university of Qazvin

Abstract

Echium amoenum is an herbaceous Iranian herb, two or many years old from the Boraginaceae family. Most Echium amoenum varieties have medicinal properties that can be promoted through scientific activity and industrial production of diverse products. In this study, the effects of carrier agents of Maltodextrin and Arabic gum (0(control), 20, 25, 40, 50%) in drying by foam-mat freeze-dried method impact on hygroscopicity, degree of caking, wettability, dispersibility, solubility, water absorption index, total phenolic compounds, antioxidant activity and level of total anthocyanins compounds was investigated. By increasing the concentration of carrier agents, degree of caking, dispersibility and water absorption index 13, 28, and 34 % increased respectively. Hygroscopicity was reduced 2% compared to the control sample. Anthocyanins, antioxidant activity and total phenolic compounds decreased compared to the control sample. According to the results of sensory evaluation, the best treatment in terms of general acceptance, aroma, and taste was contained 25% maltodextrin and 25% Arabic gum together, and contained 0.005 mg/100ml anthocyanins compounds, 9.4 % antioxidant activity and 37 mg/100ml total phenolic compounds.

Graphical Abstract

Effect of carrier agents on physicochemical properties of foam-mat freeze-dried Echium amoenum powder

Highlights

  • Extraction of Echium amoenum extract and foam production of that
  • Maltodextrin and Arabic gum application as carrier agents for production Echium amoenum powder
  • Optimization of Echium amoenum drink powder production by foam-mat freeze-dried method
  • Production Echium amoenum drink powder with desirable physicochemical and sensory properties

Keywords

Main Subjects

References

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Innovative Food Technologies
Volume 9, Issue 2
March 2022
Pages 149-165

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History

  • Receive Date: 02 November 2021
  • Revise Date: 12 December 2021
  • Accept Date: 25 December 2021

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