Prosopis spp. powder: influence of chemical components in water adsorption properties

Summary Prosopis alba and Prosopis nigra powders from pods were evaluated through chemical and mineral composition and other healthy food compounds such as polyphenols and fatty acids exhibiting antioxidant activity. P. nigra presented higher content of lipids and polyphenols leading to a higher ant...

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Bibliographic Details
Published in:International journal of food science & technology 2021-01, Vol.56 (1), p.278-286
Main Authors: Sciammaro, Leonardo P., Quintero Ruiz, Natalia Andrea, Ferrero, Cristina, Giacomino, Silvia, Picariello, Gianluca, Mamone, Gianfranco, Puppo, María Cecilia
Format: Article
Language:English
Subjects:
Adsorbed water
Adsorption isotherms
Antioxidants
Chemical composition
Fatty acids
Herbivores
Lipids
Mineral composition
Moisture content
Polyphenols
Powder
Prosopis
Prosopis alba
Prosopis nigra
Sugar
Water absorption
Water activity
Water content
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Summary:Summary Prosopis alba and Prosopis nigra powders from pods were evaluated through chemical and mineral composition and other healthy food compounds such as polyphenols and fatty acids exhibiting antioxidant activity. P. nigra presented higher content of lipids and polyphenols leading to a higher antioxidant activity than P. alba. Although P. nigra presented lower amount (%) of fibre (20.1 vs. 23.3), the amount of total soluble sugars responsible of water retention was slightly higher (PN: 57.1, PA: 56.7). Moisture content, water activity and water absorption behaviours were different between both powders due to differences in their chemical composition. P. nigra powder presented higher amounts of polyphenols, antioxidant activity and lower initial equilibrium moisture content (aw = 0.7), with a lower aw at 20 °C at the same water content, suggesting that P. nigra powder would have less possibility of deterioration during storage. Prosopis spp.: pods, flours and adsorption isotherms.
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.14629