Abstract
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 (a*) 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.
Highlights
Pomegranate (Punica granatum L.) belongs to the Punicaceae family and is widely grown in many parts of the world, such as Europe, Asia, North Africa, the Mediterranean basin and, in recent times, South Africa [1,2]
Was observed that waxy starch water for performance waxyhad starch to hold water than itother carrier agents could be held attributed to the up to more than maltodextrin and gum arabic, respectively
The results indicated that maltodextrin was more effective in enhancing the yield as well as the physicochemical properties of the pomegranate juice powder (PJP), such as colour, Total Soluble Solids (TSSs) and Titratable Acidity (TA)
Summary
Pomegranate (Punica granatum L.) belongs to the Punicaceae family and is widely grown in many parts of the world, such as Europe, Asia, North Africa, the Mediterranean basin and, in recent times, South Africa [1,2]. The increased commercial production of pomegranate from 828 ha in 2016 to 1024 ha in 2019 is highly related to its rich phytochemical compounds in the edible part of the fruit [3,4]. Polyphenols, such as flavonoids, condensed tannins and hydrolysable tannins, are major components found in pomegranate arils or juice [5]. They are the major source of protective compounds that work against the damaging effects of free radicals [6].
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
