Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying

Abstract

This study investigated the rehydration, water activity, pH, Brix, color, bulk density, tapped density, flowability, cohesiveness, wettability, solubility values, and microstructures of freeze-dried European cranberrybush powders. Additionally, experimental freeze-drying data were coupled to nine thin-layer models, and the logarithmic model was chosen to estimate the moisture ratio of European cranberrybush. The pH and Brix values were measured between 3.0-3.2 and 40.33-52.00 for different powder sizes, respectively. A significant difference was observed for the water activity values of different powders that were classified into different powder sizes (P < .05). Moreover, it was identified that all powders exhibited "low" cohesiveness and "fair" flowability. However, the results showed that the highest bulk density (0.440 g/ml), tapped density (0.563 g/ml), wettability (4386 s) and solubility (264 s) were obtained in the samples with a ">500 µm" powder size. According to the all scanning electron microscopy images, skeletal-like structures formed on the surfaces.

A Comparative Study on the Structural Properties and Lipid Profile of Mushroom (Pleurotus ostreatus) Powder Obtained by Different Drying Methods

“…In some places, the ice formation bound the cells together and made it difficult to distinguish them. Similar porous structures were observed by Taskin, O. et al [56] and Ouaabou, R. et al [51] when freeze-dried fruits were powdered.…”

Powdered Foods: Structure, Processing, and Challenges: A Review

“…The authors also verified that the product formed from spray-drying had better rehydration characteristics, such as high solubility and shorter rehydration time, when compared to the foam-mat freeze-drying method [68]. For cranberrybush puree [49], the powders (divided between different particle sizes) presented large pores and skeletal-like structures. Regarding rehydration properties, the authors reported that the larger the particles, the greater their solubility, wettability, and rehydration power [49].…”

“…On the other hand, foods with an amorphous structure are easier to dissolve compared to powders with a crystalline structure due to differences in molecular organization [4]. Furthermore, Taskin et al [49] reported that particle size is directly proportional to the degree of rehydration. Zotarelli et al [50] emphasize the importance of particle shape in achieving desirable rehydration characteristics.…”

“…For cranberrybush puree [49], the powders (divided between different particle sizes) presented large pores and skeletal-like structures. Regarding rehydration properties, the authors reported that the larger the particles, the greater their solubility, wettability, and rehydration power [49].…”

Effect of the crosslinking and drying method on the oxidative stability of lipid microcapsules obtained by complex coacervation

“…19,20 Furthermore, the drying method also has a great influence on the oxidative stability of the microcapsule product, and freeze drying and spray drying methods are the most commonly used methods. [21][22][23] However, the freeze drying method is difficult to apply to food industrial production for its disadvantages of high cost and time consumption, and the formation of ice crystals during the drying process could easily result in the formation of a wall material porous structure, which could reduce the oxidative stability of microcapsules. 24,25 The spray drying method is widely used in industrial production, but the high temperature airflow in this process causes strong destructive damage to the structure of microcapsules.…”