Preprint / Version 1

Proximate Analysis and Techno-Functional Properties of Berberis aristata Root Powder: Implications for Food Industry Applications

Authors

  • Ankita Awari Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India; [email protected]
  • Emel Oz Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Tü[email protected] (F.O.)
  • Igor Tomasevic Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia
  • Mohammad Khan Department of Chemistry, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
  • Rizwan Wahab Zoology Department, College of Science, King Saud University, Riyadh 11451, Saudi Arabia
  • Charalampos Proestos Laboratory of Food Chemistry, Department of Chemistry, School of Sciences, National and Kapodistrian University of Athens, 15772 Athens, Greece; [email protected]
  • Ryszard Amarowicz Institute of Animal Reproduction and Food Research, Polish Academy of Sciences, 10-748 Olsztyn, Poland
  • Deepika Kaushik Department of Biotechnology, Faculty of Applied Sciences and Biotechnology, Shoolini University, Solan 173229, Himachal Pradesh, India
  • Mukul Kumar Department of Food Technology and Nutrition, Lovely Professional University, Phagwara 144411, Punjab, India; [email protected]
  • Fatih Oz Department of Food Engineering, Agriculture Faculty, Ataturk University, Erzurum 25240, Tü[email protected] (F.O.)

Keywords:

characterization, glucose inhibition assay, Berberis aristata root, in vitro assay, phytochemical analysis, techno-functional properties

Abstract

Berberis aristata, commonly known as Indian barberry, has been traditionally used for its medicinal properties. Despite its recognized pharmacological benefits, its potential application in the food industry remains underexplored. This study aims to investigate the proximate analysis and techno-functional properties of Berberis aristata root powder to evaluate its feasibility as a functional food ingredient. The root powder of Berberis aristata was subjected to proximate analysis to determine its moisture, ash, protein, fat, fiber, and carbohydrate content. Techno-functional properties, including water and oil absorption capacity, emulsifying and foaming properties, and bulk density, were evaluated using standardized analytical techniques. The proximate analysis revealed a high fiber content and a significant number of bioactive compounds. The root powder exhibited favorable water and oil absorption capacities, making it suitable for use as a thickening and stabilizing agent. Emulsifying and foaming properties were comparable to conventional food additives, indicating their potential in various food formulations. The findings suggest that Berberis aristata root powder possesses desirable techno-functional properties that could be leveraged in the food industry. Its high fiber content and bioactive compounds offer additional health benefits, making it a promising candidate for functional food applications. Further research on its incorporation into different food matrices and its sensory attributes is recommended to fully establish its utility. Keywords: characterization, glucose inhibition assay, Berberis aristata root, in vitro assay, phytochemical analysis, techno-functional properties

Author Biography

Igor Tomasevic, Faculty of Agriculture, University of Belgrade, Nemanjina 6, 11080 Belgrade, Serbia

German Institute of Food Technologies (DIL), 49610 Quakenbrück, Germany