TY - JOUR
T1 - Characterization of physicochemical, packing and microstructural properties of beet, blueberry, carrot and cranberry powders
T2 - The effect of drying methods
AU - Kapoor, Ragya
AU - Feng, Hao
N1 - Funding Information:
This work was supported by the Agriculture and Food Research Initiative (AFRI) awards no. 2018-420 68006-28097 from the U. S. Department of Agriculture (USDA) National Institute of Food and Agriculture (NIFA). The authors would like to thank the Materials Research Laboratory Central Research Facilities, University of Illinois , for their assistance with the scanning electron microscopy, and PowderPure and FutureCeuticals, Inc. for supplying the fruit and vegetable powders used in this study.
Publisher Copyright:
© 2021 Elsevier B.V.
PY - 2022/1
Y1 - 2022/1
N2 - Physicochemical, packing and microstructural properties of beet, blueberry, carrot, and cranberry powders produced by hot-air drying (HAD), freeze drying (FD), and a film drying method (InfriDri® Process (IFD)) were evaluated. Higher bulk and tapped densities were recorded in the IFD powders than other powders. The IFD powders had a lower Hausner ratio and compressibility index, a higher wettability index, and were less hygroscopic compared to other powders. The IFD powders had a smooth and flaky appearance while other powders exhibited a more irregular and porous morphology. Total phenolic content (TPC) of the IFD beet and carrot powders was 20.95% and 30.43% higher than that produced by HAD, and 3.42% and 7.96% higher than those from FD, respectively. Similarly, the beet and carrot powders from IFD exhibited an antioxidant activity 21.45% and 11.52% higher than that from the HAD method, and 14.84% and 14.43% higher than the FD counterparts, respectively.
AB - Physicochemical, packing and microstructural properties of beet, blueberry, carrot, and cranberry powders produced by hot-air drying (HAD), freeze drying (FD), and a film drying method (InfriDri® Process (IFD)) were evaluated. Higher bulk and tapped densities were recorded in the IFD powders than other powders. The IFD powders had a lower Hausner ratio and compressibility index, a higher wettability index, and were less hygroscopic compared to other powders. The IFD powders had a smooth and flaky appearance while other powders exhibited a more irregular and porous morphology. Total phenolic content (TPC) of the IFD beet and carrot powders was 20.95% and 30.43% higher than that produced by HAD, and 3.42% and 7.96% higher than those from FD, respectively. Similarly, the beet and carrot powders from IFD exhibited an antioxidant activity 21.45% and 11.52% higher than that from the HAD method, and 14.84% and 14.43% higher than the FD counterparts, respectively.
KW - Film drying
KW - Fruit powders
KW - Microstructure
KW - Packing
KW - Physiochemical properties
KW - Vegetable powders
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U2 - 10.1016/j.powtec.2021.09.058
DO - 10.1016/j.powtec.2021.09.058
M3 - Article
AN - SCOPUS:85116417757
SN - 0032-5910
VL - 395
SP - 290
EP - 300
JO - Powder Technology
JF - Powder Technology
ER -