Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder

Shuen, Gan Wei; Yi, Lew Yan; Ying, Thor Sing; Von, Germaine Chng Yu; Yusof, Yus Aniza; Pui, Liew Phing

doi:10.1590/1981-6723.08620

Cited by 17 publications

(12 citation statements)

References 54 publications

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“…As opposed to sun drying, which is influenced by environmental fluctuation, and oven drying, where temperature is high and more component degradation occurs, freeze drying and air-drying methods are characterised by low temperature treatment under controlled conditions that eliminates environmental fluctuation and results in minimal component degradation, such as ash, fibre and protein. Results are in accordance with the reports of [15][16][17][18]8], they reported freeze drying method as best as compared to other methods like oven drying, sun drying etc.…”

Section: Ash Fiber and Proteinsupporting

confidence: 91%

“…The issues of oxidation, high temperatures, and environmental effects are practically all eliminated by freeze drying and air drying, while low temperatures enable improved ascorbic acid and phenol retention [19,2,4,20,14,10]. According to studies [21,18,13], the presence of phenols, ascorbic acid, and other bioactive substances has a direct correlation with antioxidant activity. More antioxidant activity may be due to the greater ascorbic acid and phenolic content discovered during freeze drying and air drying (DPPH Radical Scavenging Activity [22][23][24].…”

Section: Ascorbic Acid Total Phenols and Dpph Radical Scavenging Acti...mentioning

confidence: 99%

“…Minimum organoleptic score was found with sun drying method. Due to the extremely low risk of the fruit pulp's originality degrading, freeze drying and air drying kept greater taste, aroma, flavour, and overall acceptability [2,18].…”

Section: Sensory Analysis Of Guava's Fruit Pulp Powdermentioning

confidence: 99%

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Effect of Different Drying Methods on Physico-Chemical Attributes of Guava’s Fruit Pulp Powder

Poonam

Singh

Bimal

et al. 2022

IJECC

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Guava (Psidium guajava L.) is one of the most popular fruits in tropical and subtropical regions of India. It is popularly known as” Apple of tropics”, belongs to the family Myrtaceae and often considered as “super fruit”. It is rich in vitamin A and C, omega-3 and 6 polyunsaturated fatty acids and contains high levels of dietary fiber and other nutritional properties. Guava is a highly perishable fruit crop and has a very limited shelf life, so there is a need to preserve the fruits in dried form, whose powder can be used for processing purposes, value addition in off season demands. Therefore, we conducted an experiment to study the effect of different drying methods on physico-chemical attributes of guava’s fruit pulp powder (Santos et al., 2017). Fruits of guava pulp were used to prepare powder by different drying methods like freeze drying, sun drying, air drying and oven drying. Results showed that bulk density and moisture percent was highest recorded in sun drying method followed by air drying while minimum was recorded with oven drying followed by freeze drying. Maximum nutritional value likeFiber (5.97%), Ash(1.38%), Protein percent (1.82%), Total sugar (32.88%), reducing (23.14%) & non-reducing sugar (9.73%), ascorbic acid (227.90 mg/100 g), Titratable acidity (2.20%), Total phenols (250.66) and DPPH radical scavenging activity (83.40) was observed maximum with freeze drying followed by air drying. Taste, flavour, aroma and overall acceptability were better in freeze drying followed by Air drying.

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Section: Ash Fiber and Proteinsupporting

confidence: 91%

Section: Ascorbic Acid Total Phenols and Dpph Radical Scavenging Acti...mentioning

confidence: 99%

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Effect of Different Drying Methods on Physico-Chemical Attributes of Guava’s Fruit Pulp Powder

Poonam

Singh

Bimal

et al. 2022

IJECC

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“…Ascorbic acid is a sensitive component which reduces significantly during heat treatment and under the influence of sun heat and environmental fluctuations. Freeze drying and air drying almost removes these problems of oxidation, high temperature and environmental impacts while providing low temperature causing better retention of ascorbic acid and phenol [12][13][14][16][17][18].…”

Section: Discussionmentioning

confidence: 99%

Effect of Different Drying Methods on Physico-Biochemical Aspects of Aonla Fruit Pulp Powder

Rathour

Gurjar

Lekhi

et al. 2022

IJPSS

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Aonla (Emblica officinalis Geartn.) possess significant nutraceutical properties and to utilize Aonla for various value additions, its fruit powder is one of the best option for several preparations. As there are different drying methods for preparation of fruit pulp powder, it is needed to find out the most suitable method for drying which can efficiently retain nutritional and organoleptic properties of Aonla Fruit pulp powder. Thus, we conducted an experiment to study the effect of drying methods viz., Sun Drying, Oven Drying, Air Drying and Freeze Drying on Physico-Biochemical properties of Aonla fruit pulp powder. The findings shows that moisture percent and bulk density was maximum in Sun drying method followed by Air drying while minimum was with Oven drying followed by Freeze Drying. Ash (5.71%), Fiber (8.41%), Protein percent (10.73%), Total Sugar (21.71%), Reducing Sugar (16.81%) & Non-Reducing Sugar (4.89%), Titratable Acidity (4.21%), Ascorbic acid (546.14 mg/100g), Total Phenols (371.63 mg/100g GAE) and DPPH Radical Scavenging Activity (88.23%) was found maximum with Freeze Drying followed by Air drying. Taste, Flavour, Aroma and Overall Acceptability was reported best with freeze drying method followed by air drying.

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“…Liquid feed (200 ml) was poured into steel tray and dried in a convection oven (Memmert UF110, Germany) at 45°C until a constant dry mass was obtained ( Shuen et al, 2021 ). The dried sample was scraped into flakes and crushed into powder using a food processor (Panasonic Smart Food Processor MK-F800SSL, Japan).…”

Section: Methodsmentioning

confidence: 99%

Effect of drying methods on yield, physicochemical properties, and total polyphenol content of chamomile extract powder

2022

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Chamomile (Matricaria chamomilla L.) is a traditional medicinal plant used to treat hay fever, inflammation, muscle spasms, menstrual disorders, insomnia ulcers, wounds, gastrointestinal disorders, rheumatic pain, and hemorrhoids. Dried chamomile flowers have a longer shelf life and the dried extract in form of powder offers much flexibility for new therapeutic formulations as it could be used as a replacement for liquid extract and serve as a shelf-stable ingredient in new applications. This study aims to determine the effect of drying methods, i.e., convection oven-drying at 45 °C, freeze-drying at −50°C, and spray-drying at 140°C at 10.5 and 12 ml/min, respectively) on powder yield, physicochemical properties (moisture content, water activity, and color attributes), and total polyphenol content of chamomile extract powder. Our findings showed that spray-drying conducted at 140°C, 12 ml/min resulted in the lowest yield of powder (16.67%) compared to convection oven-drying (90.17%) and freeze-drying (83.24%). Decreasing the feed flow rate to 10.5 ml/min during spraying caused an increase in powder yield to 26.99%. The moisture content of spray-dried chamomile extract powder obtained at 140°C, 10.5 ml/min was higher (11.00%) compared to that of convection oven-dried (8.50%) and freeze-dried (7.50%). Both convection oven-dried and freeze-dried chamomile extract powder displayed no significant difference (p > 0.05) in moisture content. The higher feed flow rate (12 ml/min) in spray-drying also led to an increase in the moisture content of chamomile extract powder to 12.00%. The higher residual moisture found in the spray-dried samples resulted in partial agglomeration of particles. In terms of water activity, freeze-dried chamomile extract powder was found to have the highest water activity (0.63) compared to that of convection oven-dried (0.52), spray-dried at 140°C, 10.5 ml/min (0.57), and spray-dried at 140°C, 12 ml/min (0.58). Spray-dried and freeze-dried chamomile extract powder with high moisture content and water activity could be highly susceptible to microbial growth. In terms of color attributes, higher drying temperature in spray-drying led to darker, redder, and more yellowish chamomile extract powder that could be caused by heat-induced Maillard reaction and caramelization. Since lower drying temperature was used in both convection oven-drying and freeze-drying, both convection oven-dried (56.94 mg GAE/g powder) and freeze-dried chamomile extract powder (55.98 mg GAE/g powder) were found to have higher total polyphenol content compared to those of spray-dried (42.79–46.79 mg GAE/g powder). The present findings allow us to understand the effect of drying methods on the properties of chamomile extract powder and provide a better drying option to dry chamomile extract. Due to higher powder yield with ideal powder properties such as low moisture content and water activity, desirable color, and high total polyphenol content obtained from convection oven-drying, convection oven-drying was a better option than freeze-drying and spray-drying for drying chamomile extract.

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Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder

Cited by 17 publications

References 54 publications

Effect of Different Drying Methods on Physico-Chemical Attributes of Guava’s Fruit Pulp Powder

Effect of Different Drying Methods on Physico-Chemical Attributes of Guava’s Fruit Pulp Powder

Effect of Different Drying Methods on Physico-Biochemical Aspects of Aonla Fruit Pulp Powder

Effect of drying methods on yield, physicochemical properties, and total polyphenol content of chamomile extract powder

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