Physicochemical and Morphological Properties of European Cranberrybush Powder Manufactured by Freeze Drying

Figures & data

Figure 1. A comparison of the experimental and theoretical moisture ratios predicted by the logarithmic model at specific drying times under freeze-drying conditions

Table 1. Physicochemical properties of fresh and freeze-dried European cranberrybush powders

Product	Rehydration (%)	Water Activity	pH	Brix
Fresh	-	0.944 ± 0.004 a	2.9 ± 0.1 d	9.97 ± 0.21 d
>500	200.288 ± 0.968 a	0.252 ± 0.001 d	3.2 ± 0.0 a	40.33 ± 1.04 c
425–500	180.922 ± 0.594 b	0.222 ± 0.001 f	3.1 ± 0.0 ab	45.50 ± 0.87 b
200–425	178.888 ± 1.885 b	0.246 ± 0.001 e	3.1 ± 0.0 c	45.83 ± 0.58 b
100–200	143.286 ± 0.104 c	0.274 ± 0.001 c	3.1 ± 0.0 bc	52.00 ± 0.5 a
63–100	136.563 ± 0.499 d	0.387 ± 0.003 b	3.0 ± 0.0 c	51.00 ± 1.0 a

^aAlphabets in the same column not have the same superscript are significantly different (P < 0.05).

Table 2. Color variations of fresh and freeze-dried European cranberrybush powders

Product	L*	a*	b*	C	α°	∆E
Fresh	42.38 ± 0.16 e	44.92 ± 0.32 b	23.15 ± 0.18 f	50.54 ± 0.37 e	27.28 ± 0.02 f	-
>500	46.81 ± 0.04 c	44.69 ± 0.02 b	35.77 ± 0.06 a	57.24 ± 0.05 b	38.69 ± 0.04 a	13.39 ± 0.05 a
425–500	46.47 ± 0.02 d	45.39 ± 0.02 a	35.49 ± 0.03 b	57.62 ± 0.02 a	38.04 ± 0.03 b	13.03 ± 0.03 b
200–425	48.36 ± 0.11 a	44.29 ± 0.09 c	32.59 ± 0.03 c	54.99 ± 0.08 c	36.37 ± 0.05 c	11.23 ± 0.06 c
100–200	47.74 ± 0.09 b	43.61 ± 0.05 d	29.64 ± 0.05 d	52.73 ± 0.07 d	34.22 ± 0.02 d	8.56 ± 0.09 d
63–100	46.73 ± 0.07 c	40.94 ± 0.05 e	25.55 ± 0.03 e	48.25 ± 0.06 f	31.98 ± 0.01 e	6.41 ± 0.03 e

^aAlphabets in the same column not have the same superscript are significantly different (P < 0.05).

Table 3. Flow properties of freeze-dried European cranberrybush powders

Product	Bulk density (g/ml)	Tapped density (g/ml)	Flowability (%)	Cohesiveness	Wettability (s)	Solubility (s)
>500	0.403 ± 0.006 a	0.563 ± 0.012 a	28.389 ± 1.305 a	0.716 ± 0,013 bc	4386 ± 21 a	264 ± 1 a
425–500	0.363 ± 0.006 b	0.530 ± 0.026 b	31.370 ± 2.318 a	0.686 ± 0,023 c	3458 ± 9 b	228 ± 2 b
200–425	0.323 ± 0.006 c	0.470 ± 0.017 c	31.111 ± 3.849 a	0.689 ± 0,038 c	2216 ± 12 c	200 ± 1 c
100–200	0.260 ± 0.001 d	0.347 ± 0.012 d	24.946 ± 2.453 b	0.751 ± 0,025 b	899 ± 9 d	189 ± 1 d
63–100	0.230 ± 0.001 e	0.295 ± 0.005 e	22.019 ± 1.322 b	0.780 ± 0,013 a	534 ± 5 e	170 ± 2 e

^aAlphabets in the same column not have the same superscript are significantly different (P < 0.05).

Figure 2. SEM images of freeze-dried European cranberrybush powders (A: >500 µm, B: 425–500 µm, C: 200–425 µm, D: 100–200 µm and E: 63–100 µm)