Physico‐chemical properties of powder and compressed tablets based on barberry fruit pulp

Abstract

Barberry fruit is a good source of natural antioxidants and various functional compounds. The barberry pulps throw away during producing barberry juice. The aim of the study was to develop the barberry pulp powder as an additive with nutritional value (antioxidant activity, total phenols, and flavonoids content) and quality properties (color properties, sensory properties, flowability). The heating drying was conducted at different conditions (50, 60, and 70 °C for 10, 13, and 16 h). In the second step, the best powder was used to develop compressed tablets of barberry powder with different concentrations (30–50%). The amount of antioxidant activity and flavonoid compounds of powders were in the range of 63.32–80.23% and 164.42–232.91 ppm, respectively. Drying increased the values of DPPH scavenging activity, total phenol and flavonoid content (p < 0.05). The Carr index (0.15–0.19), and Hausner ratio (1.22–1.25) determined the good flowability. According to the results, the optimal temperature and time for drying was 60 °C for 13 h. This sample was applied for tablet preparation. The tablets had a diameter of 5 mm and thickness of 3 mm and included 14.40–17.35%, 48.77–65.13%, and 70.09–98.33 mg GAE/100 g of fiber, antioxidant activity and, total phenol content, respectively.