Work

Development and characterization of foam-mat freeze-dried beetroot powders: Role of carrier agents in foam behavior, powder functionality, and tablet formation

Year: 2025

Type: article

Abstract: This study investigates the development of foam-mat freeze-dried beetroot powders and examines the role of carrier agents, maltodextrin and xanthan gum, on powder functionality and tablet formation. All formulations contained egg white albumen (5 wt%) as a foaming agent, while compositions varied based on the presence of maltodextrin (5 wt%) and xanthan gum at various concentrations (0.05, 0.1, or 0.2 wt%). Foams were prepared by whipping beetroot juice mixtures, followed by freeze-drying. The addition of maltodextrin slightly improved foam expansion (from ∼450 % to ∼460 %) and foam stability, whereas xanthan gum significantly increased the foam stability, with no drainage observed at 0.1 and 0.2 wt% within 180 min. However, foam expansion decreased to ∼370 % at 0.2 wt% xanthan gum content. Maltodextrin improved flowability (Hausner Ratio, HR: 1.29 vs. 1.32 for control) and reduced hygroscopicity (23.5 % vs. 26.0 %), while xanthan gum increased particle irregularity and cohesiveness, thus leading to higher HR values (up to 1.47) and poorer flow. The inclusion of xanthan gum also reduced powder solubility from ∼92 % down to ∼77 %. Kawakita analysis showed that maltodextrin and xanthan gum reduced plastic deformation and powder compactness. Tablets prepared from these powders exhibited reduced tensile strength and density compared to the control. Color analysis indicated that carrier addition increased lightness (L∗) and decreased redness (a∗), primarily due to pigment dilution and reduced compactness. • Red beetroot powders produced by foam-mat freeze-drying. • Maltodextrin improved foam stability, flow, and reduced hygroscopicity. • Xanthan gum enhanced foam stability but reduced solubility and flowability. • Maltodextrin reduced tablet strength, xanthan promoted partial strength recovery.

Source: Journal of Food Engineering

DOI: 10.1016/j.jfoodeng.2025.112934

Authors: Vamsi Pavan Kumar Boddapati, Sareena Vanchipurackal Sherif, Jabbar Gardy, Ali Hassnapour, Rammile Ettelaie, Amin Farshchi

Institutions: Teesside University, University of Leeds

Language: English

Topic: Microencapsulation and Drying Processes

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: hybrid

Estimated APC paid: $4,350