Effect of ginger extract on stability, physicochemical, and antioxidant properties of avocado powder using maltodextrin as carrier

Abstract

Avocado pulp is highly susceptible to deterioration. The objective of this work was to evaluate the physicochemical and antioxidant properties of avocado powder with and without ginger extract. Ginger extract and inlet temperature at 160°C improved antioxidant properties measured by DPPH inhibition (62.51%), FRAP (118.44 mg TE/g powder), and ABTS (53.35 mg TE/g powder), while the use of a higher spray-drying temperature (180°C) adversely affected color parameters and flow properties. The retention of total polyphenols in the powder during the spray-drying process varied from 64.46% to 77.44%. Changes in color and antioxidant activity showed first-order kinetics and the powders exhibited greater stability at a lower water activity of storage. The addition of ginger extract, a drying temperature of 160°C, and lower water activity favor the stability of avocado powder during storage. This powder can be used as a functional ingredient in various food, pharmaceutical, or cosmetic formulations. Novelty impact statement This work demonstrated that the addition of ginger extract rich in natural antioxidants improves the physicochemical and antioxidant stability of avocado pulp powders using maltodextrin as a carrier during the drying process and during storage at different storage temperatures. This research impacts on the knowledge that exists to date about the preparation of avocado powder added with ginger, their properties, and potential use in food, pharmaceutical, biotechnological, and cosmetic applications.