Production of probiotic powdered barberry (Berberis vulgaris) juice by cast-tape drying technique

Abstract

Edible seedless barberry (Berberis vulgaris) is an indigenous Persian fruit containing anthocyanins. Drying techniques provide more access of seasonal fruits. Cast-Tape-drying (CTD) is an innovative, safe and competitive drying technology, which employs hot water thermal energy for dehydration. A Central-composite-design was used to investigate the influence of water temperature (75- 95 °C) and Arabic gum concentration (10- 14%) to produce CT-dried powder. Increasing water temperature decreased moisture content, bulk density, total anthocyanin content (TAC) and total phenol content (TPC) and increased hygroscopicity and hausner ratio (P < 0.05). When Arabic gum concentration increased from 10 to 12%, moisture content, hygroscopicity and bulk density decreased while, hausner ratio, TAC and TPC increased (P < 0.05). Increasing both variables resulted in brighter purple color. Microstructure assay revealed dented particles with sharp edges. Glass transition temperature achieved around 63.6 °C. To promote the functionality, Bacillus coagulans IS2 and Lactobacillus plantarum A7 (109 CFU/g) were incorporated in optimized barberry powder and examined under simulated gastrointestinal condition and during storage. The CTD would be able to be used as a novel method producing powdered barberry juice. By utilizing this technique, it is possible preserve the survivability of B.coagulans, while, L.plantarum may require additional strategies to maintain the survivability during drying.