Beverage powder based on Shahani grape pomace extract: Physicochemical properties of foam-mat freeze-dried and spray-dried powders
Document Type : Original research
Authors
1 Department of Food Science and Technology, Qazvin Branch, Islamic Azad University, Qazvin, Iran.
2 Department of Food Science and Technology, Nour Branch, Islamic Azad University, Nour, Iran.
10.22059/jfabe.2024.375744.1172
Abstract
This study aimed to investigate the production of beverage powder based on Shahani grape pomace extract (SPE). Antioxidant activity, anthocyanin and polyphenol compounds in SPE were 84%, 133 mg/100mL and 957 mg GAE/g; respectively. The effect of Maltodextrin (MD) and Arabic gum (AG) as foam stabilizers on foam properties were evaluated. The foam stabilizers improved foam properties in expansion, density, and stability. According to the results, foam-mat freeze-dried (FMFD) powders had higher amounts of anthocyanin, total phenolic content, antioxidant activity, Carr’s index, degree of caking, solubility, hygroscopicity as well as tapped and particle density in comparison to spray-dried (SD) powders. However, the FMFD powders had lower cohesiveness in comparison to SD powders. According to the results, the addition of MD and AG has led to some improvements in the quality properties of Shahani grape pomace beverage powder, and freeze drying was determined as the more suitable method for drying the foam.
Keywords
Main Subjects
References
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Food and Bioproducts Processing, 100, 132-144.
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Effect of Drying Method and Maltodextrin Concentration.
Journal of Food Quality, 2022, 7499994.
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extraction of bioactive compounds of pomegranate peel using β-
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technology, 53, 1585-1596.
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Journal of Agricultural Science and Technology, 12, 605-615.
Rizk, M., Borai, I., Ezz, M., El-Sherbiny, M., Aly, H., Matloub, A. & Fouad,
G. 2018. Possible therapeutic role of grape (Vitis vinifera) leaves
polyphenolic extract in the regression of aluminium-induced
Alzheimer's disease in rats. Journal of Materials and
Environmental Science, 9, 2098-2108.
Madani et al. JFBE 7(1): 58-64,2024
64
Samyor, D. 2017. Foam mat drying of purple passion fruit and
characterization of the powder. Doctor of Philosophy
Development of functional extruded food product using red rice
(Oryza sativa L.) and passion fruit (Passifloraedulis Sims) and its
antidiabetic potential, Tezpur University.
Seerangurayar, T., Manickavasagan, A., Al-Ismaili, A. M. & Al-Mulla, Y. A.
2018. Effect of carrier agents on physicochemical properties of
foam-mat freeze-dried date powder. Drying Technology, 36,
1292-1303.
Sharifi, A. & Khoshnoudi-Nia, S. 2022. Ranking novel extraction systems of
seedless barberry (Berberis Vulgaris) bioactive compounds with
fuzzy logic-based term weighting scheme. Sustainable Chemistry
and Pharmacy, 25, 100561.
Sharifi, A., Niakousari, M., Maskooki, A. & Mortazavi, S. 2015. Effect of
spray drying conditions on the physicochemical properties of
barberry (Berberis vulgaris) extract powder. International Food
Research Journal, 22, 2364.
Sharma, A., Shahzad, B., Rehman, A., Bhardwaj, R., Landi, M. & Zheng, B.
2019. Response of phenylpropanoid pathway and the role of
polyphenols in plants under abiotic stress. Molecules, 24, 2452.
Spigno, G., Marinoni, L. & Garrido, G. D. 2017. State of the Art in Grape
Processing By-Products. In: GALANAKIS, C. M. (ed.)
Handbook of grape processing by-products. United states:
Academic Press
Tchabo, W., Ma, Y., Kaptso, G. K., Kwaw, E., Cheno, R. W., Wu, M., Osae,
R., Ma, S. & Farooq, M. 2018. Carrier effects on the chemical and
physical properties of freeze-dried encapsulated mulberry leaf
extract powder. Acta Chimica Slovenica, 65, 823-835.
Theagarajan, R., Malur Narayanaswamy, L., Dutta, S., Moses, J. A. &
Chinnaswamy, A. 2019. Valorisation of grape pomace (cv.
Muscat) for development of functional cookies. International
Journal of Food Science & Technology, 54, 1299-1305.
Turan, F. T., Cengiz, A. & Kahyaoglu, T. 2015. Evaluation of ultrasonic
nozzle with spray-drying as a novel method for the
microencapsulation of blueberry's bioactive compounds.
Innovative Food Science & Emerging Technologies, 32, 136-145.
Valls, J., Agnolet, S., Haas, F., Struffi, I., Ciesa, F., Robatscher, P. &
Oberhuber, M. 2017. Valorization of Lagrein grape pomace as a
source of phenolic compounds: analysis of the contents of
anthocyanins, flavanols and antioxidant activity. European Food
Research and Technology, 243, 2211-2224.
Zareei, E., Zaare-Nahandi, F., Oustan, S. & Hajilou, J. 2019. Effects of
magnetic solutions on some biochemical properties and
production of some phenolic compounds in grapevine (Vitis
vinifera L.). Scientia Horticulturae, 253, 217-226
Affandi, N., Zzaman, W., Yang, T. A. & Easa, A. M. 2017. Production of
Nigella sativa beverage powder under foam mat drying using egg
albumen as a foaming agent. Beverages, 3, 9.
Asokapandian, S., Venkatachalam, S., Swamy, G. J. & KUPPUSAMY, K.
2016. Optimization of foaming properties and foam mat drying of
muskmelon using soy protein. Journal of food process
engineering, 39, 692-701.
Bag, S. K., Srivastav, P. P. & Mishra, H. N. 2011. Optimization of process
parameters for foaming of bael (Aegle marmelos L.) fruit pulp.
Food and bioprocess technology, 4, 1450-1458.
Bordiga, M., Travaglia, F. & Locatelli, M. 2019. Valorisation of grape
pomace: an approach that is increasingly reaching its maturity–a
review. International Journal of Food Science and Technology,
54, 933-942.
Darniadi, S., Ifie, I., Ho, P. & Murray, B. 2019. Evaluation of total
monomeric anthocyanin, total phenolic content and individual
anthocyanins of foam-mat freeze-dried and spray-dried blueberry
powder. Journal of Food Measurement and Characterization, 13,
1599-1606.
FAO. 2020. Food and agricultural organization statistical yearbook.
[Online]. Available: http://www.fao.org [Accessed].
Franceschinis, L., Salvatori, D. M., Sosa, N. & Schebor, C. 2014. Physical
and functional properties of blackberry freeze-and spray-dried
powders. Drying Technology, 32, 197-207.
Gao, R., Xue, L., Zhang, Y., Liu, Y., Shen, L. & Zheng, X. 2022. Production
of blueberry pulp powder by microwave-assisted foam-mat
drying: Effects of formulations of foaming agents on drying
characteristics and physicochemical properties. LWT-Food
Science and Technology, 154, 112811.
Gomes, T. M., Toaldo, I. M., Da Silva Haas, I. C., Burin, V. M., Caliari, V.,
Luna, A. S., De Gois, J. S. & Bordignon-Luiz, M. T. 2019.
Differential contribution of grape peel, pulp, and seed to
bioaccessibility of micronutrients and major polyphenolic
compounds of red and white grapes through simulated human
digestion. Journal of Functional Foods, 52, 699-708.
Goula, A. M., Thymiatis, K. & Kaderides, K. 2016. Valorization of grape
pomace: Drying behavior and ultrasound extraction of phenolics.
Food and Bioproducts Processing, 100, 132-144.
Hajiaghaei, M. & Sharifi, A. 2022. Physicochemical Properties of Red
Beetroot and Quince Fruit Extracts Instant Beverage Powder:
Effect of Drying Method and Maltodextrin Concentration.
Journal of Food Quality, 2022, 7499994.
Jakubczyka, E., Gondeka, E., Tamborb, K., Jakubczyk, E., Gondek, E. &
Tambor, K. 2011. Characteristics of selected functional properties
of apple powders obtained by the foam-mat drying method. ICEF
11 International Congress on Engineering and Food.
Jinapong, N., Suphantharika, M. & Jamnong, P. 2008. Production of instant
soymilk powders by ultrafiltration, spray drying and fluidized bed
agglomeration. Journal of food engineering, 84, 194-205.
Kalantari, S., Roufegarinejad, L., Pirsa, S. & Gharekhani, M. 2020. Green
extraction of bioactive compounds of pomegranate peel using β-
Cyclodextrin and ultrasound. Main Group Chemistry, 19, 61-80.
Kedage, V. V., Tilak, J. C., Dixit, G. B., Devasagayam, T. P. & Mhatre, M.
2007. A study of antioxidant properties of some varieties of
grapes (Vitis vinifera L.). Critical reviews in food science and
nutrition, 47, 175-185.
Li, T. S., Sulaiman, R., Rukayadi, Y. & Ramli, S. 2021. Effect of gum Arabic
concentrations on foam properties, drying kinetics and
physicochemical properties of foam mat drying of cantaloupe.
Food Hydrocolloids, 116, 106492.
Marchiani, R., Bertolino, M., Ghirardello, D., Mcsweeney, P. L. & Zeppa, G.
2016. Physicochemical and nutritional qualities of grape pomace
powder-fortified semi-hard cheeses. Journal of food science and
technology, 53, 1585-1596.
Ng, M. L. & Sulaiman, R. 2018. Development of beetroot (Beta vulgaris)
powder using foam mat drying. Lebensmittel-Wissenschaft &
Technologie, 88, 80-86.
Qadri, O. S., Srivastava, A. K. & Yousuf, B. 2020. Trends in foam mat drying
of foods: Special emphasis on hybrid foam mat drying
technology. Critical Reviews in Food Science and Nutrition, 60,
1667-1676.
Rajaei, A., Barzegar, M., Hamidi, Z. & Sahari, M. 2010. Optimization of
extraction conditions of phenolic compounds from pistachio
(Pistachia vera) green hull through response surface method.
Journal of Agricultural Science and Technology, 12, 605-615.
Rizk, M., Borai, I., Ezz, M., El-Sherbiny, M., Aly, H., Matloub, A. & Fouad,
G. 2018. Possible therapeutic role of grape (Vitis vinifera) leaves
polyphenolic extract in the regression of aluminium-induced
Alzheimer's disease in rats. Journal of Materials and
Environmental Science, 9, 2098-2108.
Madani et al. JFBE 7(1): 58-64,2024
64
Samyor, D. 2017. Foam mat drying of purple passion fruit and
characterization of the powder. Doctor of Philosophy
Development of functional extruded food product using red rice
(Oryza sativa L.) and passion fruit (Passifloraedulis Sims) and its
antidiabetic potential, Tezpur University.
Seerangurayar, T., Manickavasagan, A., Al-Ismaili, A. M. & Al-Mulla, Y. A.
2018. Effect of carrier agents on physicochemical properties of
foam-mat freeze-dried date powder. Drying Technology, 36,
1292-1303.
Sharifi, A. & Khoshnoudi-Nia, S. 2022. Ranking novel extraction systems of
seedless barberry (Berberis Vulgaris) bioactive compounds with
fuzzy logic-based term weighting scheme. Sustainable Chemistry
and Pharmacy, 25, 100561.
Sharifi, A., Niakousari, M., Maskooki, A. & Mortazavi, S. 2015. Effect of
spray drying conditions on the physicochemical properties of
barberry (Berberis vulgaris) extract powder. International Food
Research Journal, 22, 2364.
Sharma, A., Shahzad, B., Rehman, A., Bhardwaj, R., Landi, M. & Zheng, B.
2019. Response of phenylpropanoid pathway and the role of
polyphenols in plants under abiotic stress. Molecules, 24, 2452.
Spigno, G., Marinoni, L. & Garrido, G. D. 2017. State of the Art in Grape
Processing By-Products. In: GALANAKIS, C. M. (ed.)
Handbook of grape processing by-products. United states:
Academic Press
Tchabo, W., Ma, Y., Kaptso, G. K., Kwaw, E., Cheno, R. W., Wu, M., Osae,
R., Ma, S. & Farooq, M. 2018. Carrier effects on the chemical and
physical properties of freeze-dried encapsulated mulberry leaf
extract powder. Acta Chimica Slovenica, 65, 823-835.
Theagarajan, R., Malur Narayanaswamy, L., Dutta, S., Moses, J. A. &
Chinnaswamy, A. 2019. Valorisation of grape pomace (cv.
Muscat) for development of functional cookies. International
Journal of Food Science & Technology, 54, 1299-1305.
Turan, F. T., Cengiz, A. & Kahyaoglu, T. 2015. Evaluation of ultrasonic
nozzle with spray-drying as a novel method for the
microencapsulation of blueberry's bioactive compounds.
Innovative Food Science & Emerging Technologies, 32, 136-145.
Valls, J., Agnolet, S., Haas, F., Struffi, I., Ciesa, F., Robatscher, P. &
Oberhuber, M. 2017. Valorization of Lagrein grape pomace as a
source of phenolic compounds: analysis of the contents of
anthocyanins, flavanols and antioxidant activity. European Food
Research and Technology, 243, 2211-2224.
Zareei, E., Zaare-Nahandi, F., Oustan, S. & Hajilou, J. 2019. Effects of
magnetic solutions on some biochemical properties and
production of some phenolic compounds in grapevine (Vitis
vinifera L.). Scientia Horticulturae, 253, 217-226
)