Investigation of physical, antioxidant, antimicrobial, and sensory properties of foam-mat dried ajwain (Trachyspermum ammi) seed essence powder

In the present study, the physical, antimicrobial, antioxidant, and sensory properties of foam-mat dried ajwain seed essence (ASE) were investigated. Guar gum (GG), basil seed gum (BSG), and a mixture of two gum (MGB) were used as foaming agents. Whey protein isolate was used as a stabilizing agent (15% W/W). The particle size of the ASE powder were in the range of 177–284 nm. The samples prepared with BSG showed very good flowability. While, foam-mat dried ASE containing GG 0.1% and MGB showed good flowability. Glass transition temperatures of ASE powder were found to be in the range of 35.91–56.0 1 °C. Sensory evaluation exhibited that the highest overall acceptance was observed in the ASE powder prepared with BSG. The antimicrobial activity of the ASE powder was examined against Listeria monocytogenes. The most antimicrobial activity was observed in the powder prepared with BSG 0.1, BSG 0.2, MGB, GG 0.1, and GG 0.2, respectively. The highest and lowest antioxidant activities were obtained in the samples containing BSG and GG at a concentration of 0.2%, respectively.

Graphical abstract