Effect of Drying Methods and Type of Packaging Materials on Phytochemical Content and Total Antioxidant Capacity of Five Medicinal Plants with Cosmetic Potential over Three Months Storage at Ambient Temperature

Assessment of the changes in product characteristics, total ascorbic acid, total flavonoid content, total polyphenol content and antioxidant activity of dried soursop fruit tea (Annona muricata L.) during product storage

“…This can be explained by the fact that the moderate temperature (30-45°C) is favorable for the bioactive ingredients and reactions for decomposition, hydrolysis, and oxidation; increased breakdown of heat-sensitive macromolecular compounds, enhance antioxidant capacity, especially TPC. This finding is in close agreement with previous study by Gamage et al (2021) and Lin et al (2016).…”

“…As shown in Figure 3 , the highest rate of TFC loss was in the paper packaging sample, reaching 95.94%, followed by paper‐combined PE packaging and aluminum‐combined PE packaging with no significant difference. For paper packaging, the increase in sample moisture content during long‐term storage damaged cells and activated polyphenol oxidase enzymes, leading to the breakdown of polyphenols and flavonoids (Gamage et al., 2021 ; Thu et al., 2015 ).…”

“…Drying and storage are the most integral stages of post‐harvest activities, as these processes directly affect the physical and chemical properties of the product (Gamage et al., 2021 ). With a wide range of health benefits, it is important to ensure the quality of soursop fruit tea during storage.…”

“…With a wide range of health benefits, it is important to ensure the quality of soursop fruit tea during storage. A study on storage of custard apple powder in bags made from different materials showed that the color difference (∆ E ) increased with prolonged storage time (Gamage et al., 2021 ). Furthermore, the vacuumed laminated aluminum foil pouches and polyethylene bags with vacuum exhibited higher average total ascorbic acid (TAA) and total sugar content with minimal color change than other packaging without vacuum.…”

“…aluminum-combined PE packaging with no significant difference. For paper packaging, the increase in sample moisture content during long-term storage damaged cells and activated polyphenol oxidase enzymes, leading to the breakdown of polyphenols and flavonoids(Gamage et al, 2021;Thu et al, 2015).The antioxidant capacity of soursop fruit tea was reduced, as evidenced by high loss rate of TPC and TFC (71%-76%). This reduction aligns with the principles of antioxidant activity in soursop fruit, as previously elucidated by Rubio-Melgarejo et al (2020).…”