Effect of carriers on physicochemical properties, antioxidant activities and biological components of spray-dried purple sweet potato flours

• Published in: Food science & technology Vol. 51; no. 1; pp. 348 - 355
• Main Authors: Peng, Zhen, Li, Jing, Guan, Yufang, Zhao, Guohua
• Format: Journal Article
• Language: English
• Published: Kidlington Elsevier Ltd 01-04-2013; Elsevier
• Subjects: absorption; anthocyanins; antioxidant activity; Antioxidant capacity; beta-cyclodextrin; Biological and medical sciences; Carrier; Flour; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; glass transition temperature; phenolic compounds; Purple sweet potato; sorption isotherms; Spray drying; sweet potato flour; water holding capacity; water solubility; DE; DPPH; LPI; Spray drying; Antioxidant capacity; Flour; WSI; Purple sweet potato; β-CD; Tg; WHC; MD; EMC; Carrier; WAI; Vegetables; Potato flour; Antioxidant; Biological activity; Sweet potato; Tuber; Chemical composition; Physicochemical properties
• ISSN: 0023-6438; 1096-1127
• DOI: 10.1016/j.lwt.2012.09.022

This work focuses on the impact of carriers on the physicochemical properties, antioxidant capacities and biological components of spray-dried purple sweet potato flours. The optimal carrier addition of maltodextrin (MD), β-cyclodextrin (β-CD) and their combination (MD/β-CD, 5/1) were 30, 10 and 24 g/100 g in terms of flour yield. Compared to the flour without carrier, flours with carriers had higher values in L*, fluidity, water solubility index, glass transition temperature, lower values in chroma, water absorption index and water holding capacity. The influence intensity of carriers on the physicochemical properties of flours followed the sequence of MD > MD/β-CD>β-CD. The flours with carriers were more dispersive and had smoother surface than flour without carrier. The addition of carrier had little effects on flours' sorption isotherm and the Halsey model presents the best goodness-of-fit to all flours. The flour with MD had higher retention rate of anthocyanins, flavonoids and total phenolics than flours without and with other carriers. The flour with MD has higher antioxidant activity (DPPH test) than flours with MD/β-CD or β-CD.
► Maltodextrin was selected as best carrier for spray-dried purple sweet potato flours. ► Carrier addition presented protective effects for starch granules against disruption. ► Purple sweet potato flour with maltodextrin had excellent antioxidant capacities. ► Flavonoids and total phenolics were responsible for antioxidant capacities of flours.