Physico-chemical and antioxidant properties of barberry juice powder and its effervescent tablets

Abstract Background Barberry fruit is a good source of natural antioxidants and various functional compounds. Different concentrations maltodextrin (10, 13, 16% w/w) were used to produce spray-dried barberry juice powder the powders (50, 60, 70%) applied create effervescent tablets. Results The results showed that by increasing amount concentration, moisture, water activity decreased ( p < 0.05), but antioxidant increased. prepared with 13% (w/w) appropriate flowability, color, high activity, phenol content. presence amounts in tablet increased disintegration time (1.02–4.03 min). Conclusions containing 60% was selected as best sample. Based on results, tablets phenolic compounds can be ‘ready-to-drink’ product.