EFFECT OF DIFFERENT GUM TYPES ON STABILITY OF ANTIOXIDANT COMPONENTS AND PHYSICAL PROPERTIES OF SPRAY DRIED POUZOLZIA ZEYLANICA POWDER

Abstract

The objective of this study was to investigate effect of blending three types of different gum (arabic, carrageenan and xanthan) in Pouzolzia zeylanica extract together with maltodextrin as well as encapsulated material during spray-drying process on the stability of antioxidant components (anthocyanin, flavonoid, polyphenol, tannin and antioxidant activities through DPPH radical scavenging capacity, ferrous reducing/antioxidant power FRAP and antioxidant ability index AAI); and physical properties (moisture content, water activity, particle size and morphology as well as the color, nonenzymatic browning) of products. The results showed that the sample which was blended with arabic gum and maltodextrin maintained well bioactive compounds and obtained powder had better quality characteristics than others. In this optimal sample, the content of anthocyanin, flavonoid, polyphenol and tannin were determined as 7.56 ± 0.106 mgCE/100 g, 31.15 ± 1.035 mgQE/g, 27.96 ± 0.380 mgGAE/g, 25.79 ± 0.530 mgTAE/g. The antioxidant activity through DPPH, FRAP and AAI were determined as 75.55 ± 0.65%, 102.87 ± 3.85 mM FeSO4/g and 38.17 ± 11.24. The moisture content, water activity, particle size, the color value of (L, a, b), total color difference (DE) and non enzyme browning (NEB) were determined as 6.42 ± 0.085 %, 0.5142 ± 0.0076, 6.26 ± 0.110 µm, 78.43 ± 0.189, 7.55 ± 0.065, 6.96 ± 0.180, 18.85 ± 0.580 and 0.298 ± 0.015, respectively.