Effect of Drying Methods on Antioxidant Activity of Syzygium Caryophyllatum (L.) Fruit Pulp

Abstract

The perishable nature and seasonality of fruits make them harder to use in the food industry. Hence, the aim of this study is to preserve antioxidant-rich Syzygium caryophyllatum (L.) fruit using different drying techniques and evaluate the efficiency of drying methods in terms of antioxidant capacity. Fruits were dried using five different drying methods, namely, sun drying, dehumidified air drying, oven drying, vacuum drying, and freeze-drying. Highest 2,2-diphenyl-2-picryl-hydrazyl free radical scavenging activity (DPPH%) and Ferric reducing antioxidant power (FRAP) value retention were observed in vacuum drying and lowest in sun drying. Furthermore, during fruit drying, it is important to maintain the drying time as minimum as possible to minimize the loss of antioxidant activity. Therefore, vacuum drying was selected as the best drying method in preserving antioxidantrich Syzygium caryophyllatum (L.) fruit pulp.

Impact of drying on the bioactive compounds and antioxidant properties of bignay [Antidesma bunius (L.) Spreng.] pomace

“…Higher antioxidant activity was observed in freeze-dried sample compared to fresh and convection oven-dried samples. Based on several studies, freeze-drying often results in higher antioxidant activities than samples exposed to thermal drying process (Çoklar & Akbulut 2017 ; Kasunmala et al 2021 ; Saifullah et al 2019 ; Samoticha et al 2016 ). In the case of bignay pomace, the strong antioxidant activity of freeze-dried sample may be attributed to the higher amounts of phenolic compounds present compared to other samples.…”

Colour, nutritional composition and antioxidant properties of dehydrated carrot (Daucus carota var. sativus) using solar drying techniques and pretreatments

“…These alterations occur as a result of the heat extraction of antioxidant molecules that were previously complexed or polymerized [ 43 ]. In a study by Kasunmala [ 44 ], it was found that heat treatment has the ability to supply energy that can disrupt the connection between phenolics and insoluble polyesters, leading to a potential improvement in polyphenol bio-accessibility. The losses incurred by TPC were a result of the heat destruction of chemicals and the activation of oxidative enzymes during the drying process.…”

Plant-Derived Composite Edible Coatings for Prolonging the Postharvest Life of Lime (Citrus aurantiifolia) and Tomato (Solanum lycopersicum L.) under Ambient Storage

“…Mucilaginous leaf extract is enriched with carbohydrates, tannins, flavonoids, and alkaloids and has been commonly used for centuries in domestic food preparation by locals but not introduced to the commercial level. It is also a potential source for applications in the future food industry . It is one of the most underutilized yet highly available plant ingredients in Sri Lanka, with the ability to form thick coatings using the sap extracted from the leaves.…”

“…It is also a potential source for applications in the future food industry. 22 It is one of the most underutilized yet highly available plant ingredients in Sri Lanka, with the ability to form thick coatings using the sap extracted from the leaves.…”