Effects of Excipients on the Physicochemical Properties and Antioxidant Activity of Freeze-dried Passion Fruit Powder
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Abstract:
During the vacuum freeze-drying of passion fruit pulp, the technical difficulties faced include nutrient loss and that the end products easily become hygroscopic and deliquescent. In order to solve the aforementioned issues, the changes in the pattern of hygroscopicity, moisture content, vitamin C retention rate, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging capacity of the fruit powder, in the process of preparation, were studied by adding excipients-maltodextrin (MD), gum Arabic (AG), whey protein isolate (WPI), and soy protein isolates (SPI). Additionally, the glass transition temperature and morphological characteristics of the fruit powder were analyzed. The results showed that the addition of maltodextrin increased the glass transition temperature of fruit powder from 62.30 to 89.87 ℃, and effectively decreased its hygroscopicity to 10.69%. The addition of gum Arabic (15%) could effectively reduce the moisture content of the final product of fruit powder from 4.15 to 1.56% and increase the retention rate of vitamin C of fruit powder from 54.16 to 91.85%. And its DPPH radical scavenging rate was increased from 36.81 to 61.89% by the addition of whey protein isolate. The addition of excipients could help to maintain the porous structure of passion fruit pulp during the process of freeze-drying. Furthermore, a protective film similar to the cladding layer or an embedding structure similar to microcapsules were formed on the surface of the fruit powder to prevent the sticking and agglomeration of the carbohydrates in fruit powder, thereby protecting the quality of the product.
