This paper reports the effects of different drying processes (Freeze drying (FD), Spray drying (S... more This paper reports the effects of different drying processes (Freeze drying (FD), Spray drying (SD) and Vacuum drying (VD)) and storage on the physicochemical and antioxidant properties of licorice powders. These include moisture content, water activity (í µí± í µí±¤),, bulk density, pH, water solubility index (WSI),, Foam volume, hygroscopicity, color characteristics, total carotenoid content (TCC), encapsulation efficiency (EE), total phenolic content (TPC), total flavonoids (TF) and total antioxidant activity (TAA). Inhibitory effects of the licorice powders on the mutagenic activity for Salmonella typhimurium strains TA100 and TA98 were also aimed. Moisture content, bulk density, water solubility index (WSI) hygroscopicity, color characteristics, total carotenoid content (TCC), encapsulation efficiency (EE) and total antioxidant activity (TAA) of licorice powder were significantly affected by drying technique and the storage period. However, pH, and í µí± í µí±¤ were not significantly influenced by the drying technique. All powders obtained had a high content of total phenols. Powders gained by spray drying had the highest values which corresponded to a high content of total flavonoids, Analysis of the results exhibited a correlation between selected bioactive compounds and their antioxidant capacity. The results obtained confirm that the drying technique has a strong impact on the powder quality in relation to the content of bioactive compounds. Therefore, drying parameters used should be carefully considered. In general, among drying techniques analyzed, spray drying is regarded to be the one having the smallest impact on the degradation of bioactive compounds, due to a short time and relatively soft conditions of the process. Spray drying, being the most common and cheapest (30-50 times cheaper than freeze drying) technique for the production of food materials, can be recommended for licorice powders production. Morphological study revealed that the spray dried powder had small sized particles that were densely packed. Spray dried licorice powder made with 20% maltodextrin-Arabic gum mixed and processed at 140 °C inlet temperature had less hygroscopicity, í µí± í µí±¤ , a good quality licorice powder, acceptable color, TCC and TAA. In conclusion, drying techniques have an impact on selected quality parameters, and different drying techniques cause changes in the content of bioactives analyzed. The licorice powder extracts showed antimutagenicity against BaP and MNNG in Salmonella typhimurium TA98 and TA100. Amounts of 3 mg per plate of licorice powder extracts were sufficient to inhibit the mutagenicity. In digested licorice powder extracts obtained by different drying processes also showed antimutagenicity. In all cases, concentration dependent inhibition was observed. All different licorice powders obtained by different drying processes in our study contained antimutagens and the extracts showed similar levels of antimutagenic activity. The antimutagenic effects of Licorice powder extracts depended on the mutagen and dose levels.
This paper reports the effects of different drying processes (Freeze drying (FD), Spray drying (S... more This paper reports the effects of different drying processes (Freeze drying (FD), Spray drying (SD) and Vacuum drying (VD)) and storage on the physicochemical and antioxidant properties of licorice powders. These include moisture content, water activity (í µí± í µí±¤),, bulk density, pH, water solubility index (WSI),, Foam volume, hygroscopicity, color characteristics, total carotenoid content (TCC), encapsulation efficiency (EE), total phenolic content (TPC), total flavonoids (TF) and total antioxidant activity (TAA). Inhibitory effects of the licorice powders on the mutagenic activity for Salmonella typhimurium strains TA100 and TA98 were also aimed. Moisture content, bulk density, water solubility index (WSI) hygroscopicity, color characteristics, total carotenoid content (TCC), encapsulation efficiency (EE) and total antioxidant activity (TAA) of licorice powder were significantly affected by drying technique and the storage period. However, pH, and í µí± í µí±¤ were not significantly influenced by the drying technique. All powders obtained had a high content of total phenols. Powders gained by spray drying had the highest values which corresponded to a high content of total flavonoids, Analysis of the results exhibited a correlation between selected bioactive compounds and their antioxidant capacity. The results obtained confirm that the drying technique has a strong impact on the powder quality in relation to the content of bioactive compounds. Therefore, drying parameters used should be carefully considered. In general, among drying techniques analyzed, spray drying is regarded to be the one having the smallest impact on the degradation of bioactive compounds, due to a short time and relatively soft conditions of the process. Spray drying, being the most common and cheapest (30-50 times cheaper than freeze drying) technique for the production of food materials, can be recommended for licorice powders production. Morphological study revealed that the spray dried powder had small sized particles that were densely packed. Spray dried licorice powder made with 20% maltodextrin-Arabic gum mixed and processed at 140 °C inlet temperature had less hygroscopicity, í µí± í µí±¤ , a good quality licorice powder, acceptable color, TCC and TAA. In conclusion, drying techniques have an impact on selected quality parameters, and different drying techniques cause changes in the content of bioactives analyzed. The licorice powder extracts showed antimutagenicity against BaP and MNNG in Salmonella typhimurium TA98 and TA100. Amounts of 3 mg per plate of licorice powder extracts were sufficient to inhibit the mutagenicity. In digested licorice powder extracts obtained by different drying processes also showed antimutagenicity. In all cases, concentration dependent inhibition was observed. All different licorice powders obtained by different drying processes in our study contained antimutagens and the extracts showed similar levels of antimutagenic activity. The antimutagenic effects of Licorice powder extracts depended on the mutagen and dose levels.
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Papers by Ashour, M.M.S