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

SCIAMMARO, L.; QUINTERO RUIZ, N.A.; FERRERO, C.; GIACOMINO, S.; PICARIELLO, G.; MAMONE, G.; PUPPO, M.C.

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

WILEY-BLACKWELL PUBLISHING, INC

Año: 2020

0950-5423

Prosopis alba and Prosopis nigra powders from pods were evaluated through chemical andmineral composition and other healthy food compounds such as polyphenols and fatty acidsexhibiting antioxidant activity. P. nigra presented higher content of lipids and polyphenolsleading to a higher antioxidant activity than P. alba. Although P. nigra presented loweramount (%) of fibre (20.1 vs. 23.3) the amount of total soluble sugars responsible of waterretention 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 theirchemical 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 20ºC at the same water content, suggesting that P. nigra powder would have less possibility of deterioration during storage.