Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

Chemical and Biological Technologies in Agriculture

Mostafa Shahidi-Noghabi¹  Ehsan Akbari¹  Sara Naji-Tabasi²  Bahareh Emadzadeh²  Mohammadreza Abbaspour³ 

[1] Department of Food Chemistry, Research Institute of Food Science and Technology (RIFST), POBox: 91735-147, Mashhad, Iran;Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), POBox: 91735-147, Mashhad, Iran;Targeted Drug Delivery Research Center, Pharmaceutical Technology Institute, Mashhad University of Medical Sciences, Mashhad, Iran;

关键词: Barberry juice;    Compressed tablets;    Disintegration time;    Spray drying;   

DOI  :  10.1186/s40538-021-00220-z

来源: Springer

【 摘 要 】

BackgroundBarberry fruit is a good source of natural antioxidants and various functional compounds. Different concentrations of maltodextrin (10, 13, and 16% w/w) were used to produce spray-dried barberry juice powder and the powders (50, 60, and 70%) were applied to create effervescent tablets.ResultsThe results showed that by increasing the amount of maltodextrin concentration, moisture, and water activity decreased (p < 0.05), but antioxidant activity increased. The barberry powder prepared with 13% (w/w) maltodextrin showed appropriate flowability, color, high antioxidant activity, and phenol content. The presence of high amounts of barberry powder in the tablet increased the disintegration time (1.02–4.03 min).ConclusionsThe tablet containing 60% barberry powder was selected as the best sample. Based on the results, barberry tablets with good color, high antioxidant activity, and phenolic compounds can be used as a ‘ready-to-drink’ product.

【 授权许可】

CC BY