Encapsulation and characterization of raspberry juice powder for multiple applications in the food industry
This research focused on the value-adding potential of raspberry juice into shelf-stable polyphenolic-rich powder for potential application in the food industry. Raspberry juice obtained from raspberry fruits was encapsulated separately using gum arabic (GA), maltodextrin (MT), and waxy starch (WS) (1:10) w/v and freeze-dried to develop raspberry juice powders (RBJP). The powders were characterized based on their physicochemical, phytochemical, rheological, and antioxidative properties. RBJP produced with GA and WS exhibited a higher yield (12.70 and 11.34%, respectively), while MT yielded 9.73% powder. Solubility of the RBJP varied significantly, with MT and GA encapsulated powders exhibiting higher solubility (60.83 and 60.25%, respectively) compared to WS (54.52%). Nevertheless, there were no significant differences between the powders regarding their hygroscopicity (p>0.05). WS encapsulated RBJP appeared less red (a*=48.8) than MT (a*=56.86) and GA (a*=53.53). Encapsulating with GA and MT resulted in bulkier RBJP, with bulk density values of 60.25 and 60.83%, respectively, compared to waxy starch (54.52%). MT and WS encapsulated powders showed greater radical scavenging activity (RSA) (54.55 and 53.31%, respectively) compared to GA encapsulated powder (33.20%). Due to higher solubility, total soluble solids, total phenolic content, radical scavenging activity, and better colour properties, GA and MT formulated RBJP have greater multiple applications in the food industry.
Nthimole, C.T., Kaseke, T. and Fawole, O.A. (2022). Encapsulation and characterization of raspberry juice powder for multiple applications in the food industry. Acta Hortic. 1349, 679-684
agro-processing, total phenolic content, antioxidative activity, colour, solubility, hygroscopicity