Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

• Published in: Chemical and biological technologies in agriculture Vol. 8; no. 1; pp. 1 - 11
• Main Authors: Naji-Tabasi, Sara, Emadzadeh, Bahareh, Shahidi-Noghabi, Mostafa, Abbaspour, Mohammadreza, Akbari, Ehsan
• Format: Journal Article
• Language: English
• Published: Cham Springer International Publishing 30.04.2021; Springer Nature B.V; SpringerOpen
• Subjects: Agriculture; Antioxidants; Barberry juice; Biomedical and Life Sciences; Color; Compressed tablets; Disintegration; Disintegration time; Life Sciences; Maltodextrin; Organic Chemistry; Phenolic compounds; Phenols; Plant Biochemistry; Plant Physiology; Powder; Soil Science & Conservation; Spray drying; Tablets; Water activity; Disintegration time; Spray drying; Barberry juice; Compressed tablets
• ISSN: 2196-5641; 2196-5641
• DOI: 10.1186/s40538-021-00220-z

Background Barberry fruit is a good source of natural antioxidants and various functional compounds. Different concentrations of maltodextrin (10, 13, and 16% w/w) were used to produce spray-dried barberry juice powder and the powders (50, 60, and 70%) were applied to create effervescent tablets. Results The results showed that by increasing the amount of maltodextrin concentration, moisture, and water activity decreased ( p  < 0.05), but antioxidant activity increased. The barberry powder prepared with 13% (w/w) maltodextrin showed appropriate flowability, color, high antioxidant activity, and phenol content. The presence of high amounts of barberry powder in the tablet increased the disintegration time (1.02–4.03 min). Conclusions The tablet containing 60% barberry powder was selected as the best sample. Based on the results, barberry tablets with good color, high antioxidant activity, and phenolic compounds can be used as a ‘ready-to-drink’ product.