Abstract
This study aimed to investigate the influences of inlet air temperatures (120 °C, 130 °C, 140 °C and 150 °C, 160 °C) and the ratios of gum Arabic to microcrystalline cellulose on the quality of mulberry juice powder produced by the spray drying process. Determination of moisture content, bulk density, solubility, total phenolic content (TPC), total anthocyanin content (TAC) and antioxidant capacity (AC) of the obtained powders was performed. The study on temperatures showed that all parameters studied were significantly affected by the shift in temperatures. The powder dried at 160 °C had the highest TPC (38.32 ± 0.36 mg GAE/g DW) and water solubility index (78.70 ± 0.75%); however, it had the lowest moisture content (3.90 ± 0.14%) when compared with the samples dried at other temperatures. Meanwhile, at 140 °C, powder samples with the highest TAC (4.690 ± 0.18 mg cyd-3-glu/g DW) and highest AC (648.09 ± 22.98 µmol TE/g DW), respectively, were obtained. Increasing microcrystalline cellulose and decreasing gum Arabic contents in the carrier mixtures showed significant decreases in moisture content, bulk density, solubility, TPC, TAC and AC.
Highlights
Mulberry is a species of flowering plants in the genus Morus
The results show that the inlet air temperatures had no significant influence on total anthocyanin content (TAC) of the powders spray-dried at 120 ◦ C, 130 ◦ C, 150 ◦ C and 160 ◦ C
This study was performed at different inlet air temperatures and different ratios of Gum Arabic (GA) to microcrystalline cellulose (MCC)
Summary
Mulberry is a species of flowering plants in the genus Morus (family Moraceae). The plant has been distributed throughout the world, but is mostly cultivated in warm-temperature regions and the subtropics of Asia, Africa, North America and southern Europe [1]. Several studies have proven the presence of many phenolic compounds in mulberries, such as carotenoids, flavonoids [5] and anthocyanins. According to a study done by Suh et al [6], mulberry, especially black mulberry, is a concentrated source of anthocyanins—water-soluble pigments that are responsible for the red, blue and purple color of fruit and vegetables. They represent a class of phenolic compounds with potential anti-oxidative effects. Various studies on red-colored juices such as pomegranates, different berries and grapes have proved their beneficial effects on human health, as they are high in anthocyanin content and antioxidant activity [7]. The correlation between anthocyanins and the reduced risk of coronary heart disease, stroke, certain types of cancers and Beverages 2018, 4, 101; doi:10.3390/beverages4040101 www.mdpi.com/journal/beverages
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