Effect of Solar Drying on Physico-chemical and Antioxidant Properties of Mango, Banana and Papaya

Abrol, Ghan Shyam; Vaidya, Devina; Sharma, Ambika; Sharma, Surabhi

doi:10.1007/s40009-013-0196-1

Cited by 28 publications

(41 citation statements)

References 25 publications

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“…After dehydration there was increase in TSS of all treatments when compared to fresh pomace. Loss of moisture and concentration effect resulted in increase in TSS of dried product (Abrol et al, 2014). The results showed that there was significant difference among the treatments.…”

Section: Total Soluble Solidsmentioning

confidence: 90%

Effect of Pre-Treatments on Quality Attributes of Solar Dehydrated Grape Pomace

Mamatha¹,

Vanajalatha²,

Joshi³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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Section: Total Soluble Solidsmentioning

confidence: 90%

Effect of Pre-Treatments on Quality Attributes of Solar Dehydrated Grape Pomace

Mamatha¹,

Vanajalatha²,

Joshi³

et al. 2017

Int.J.Curr.Microbiol.App.Sci

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“…The increase in acidity may be due to MC reduction, leading to concentration-effect that increased acidity. Furthermore, the increase in acidity could be attributed to acid formation fromsugars oxidation and other chemical reactions [20]. Table 4.…”

Section: Color Values Of Fresh and Solar-dried Tomato Slicesmentioning

confidence: 99%

“…Several studies have investigated the impact of the drying process, particularly solar drying, on the physical, chemical, and nutritional characteristics of fruits and vegetables. Abrol et al [ 20 ], investigated the effect of solar tunnel drying on the physicochemical and antioxidant properties of tropical fruits mango, banana, and papaya and reported that solar tunnel drying increased physicochemical and antioxidant properties of the fruit while slightly decreasing the vitamin C content. Azeez et al [ 21 ] reported that drying of tomato slices in a vaccum oven at different temperatures and times significantly increased antioxidant activity, phenolic compounds and lycopene but significantly drecreased flavonoids and β cartone content.…”

Section: Introductionmentioning

confidence: 99%

The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits

Maiman

Albadr

Almusallam³

et al. 2021

Foods

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This study investigated the effect of solar drying on storability and physiochemical and antioxidant capacities of dried tomatoes. Sliced fruit was dried at 45 ± 2 °C for 24 h under a solar tunnel dryer and stored at ambient temperature for 90 and 180 days. Solar drying treatments significantly (p < 0.05) reduced the bacterial and mold load, and eliminated Staphylococcus aureus, S. saprophyticus, and Escherichia coli in all samples. Solar drying treatment reduced the water activity of the dried tomato’s to 0.31 that remained at the same level during storage period 180 days. Storage of dried tomato slices resulted in the decrease of both color and vitamin C content while it increased the total carotenoid, lycopene, phenolic compound content, and antioxidant activity. Furthermore, the principle component analysis (PCA) revealed that solar drying of tomato slices enhanced its physicochemical properties, antioxidant capacity particularly after storage for 90 and 180 days. Interestingly, the solar drying process enhanced tomato slices storage and physicochemical characteristics, that resulted in extending the shelf life by up to 6 months, indicating the great potential application of low-tech solar in food industry and could become an emerging effective post-harvest preservative method for seasonal perishable vegetable and fruit, particularly in developing countries.

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“…Sugar content was also observed to be high (77.23%) in Osmosolar when compared to Figure 2 fresh fruit (11.78%) due to the overnight dip in Osmotic solution. The moisture content after solar dehydration of banana [9][10][11][12][13] was less (7.52%) due to more drying hours. …”

Section: Physico Chemical Parametersmentioning

confidence: 99%

Value Addition of Banana (Musa paradisiaca): Development and Storage Evaluation using Osmo Solar Dehydration Technique

Priyanka¹

2018

MOJFPT

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Osmo Solar Dehydration Technology is an emerging technology in the food processing sector. Banana is a good source of potassium, magnesium and soluble fibre pectin; it plays a vital role in maintaining normal blood pressure, healthy digestion and eases out constipation. Therefore in this study, Osmo-solar dehydration technology was used to develop a value added Banana product using fresh banana. With this objective, the study was conducted to develop Osmo-solar dried banana (Musa paradisiaca) figs, with 13 sunny hours of drying time with a yield of 18.8%, and 14.2% moisture content in the product. The banana figs were packed into two different packaging material viz., Aluminium and Polypropylene pouches. Physico-chemical characteristics and nutritional parameters along with microbiological quality and shelf life at ambient temperature were studied. The results showed that acidity in Osmo-solar dehydrated banana was high (0.91) than the fresh fruit (0.21) due the addition of citric acid to the osmotic solution, sugar content is also observed to be high (77.23) in Osmo solar when compared to fresh fruit (11.78) due to the overnight dip in osmotic solution. The results indicated that using Osmo-solar dehydration technique many of the nutrients (vitamin C, fiber and potassium) can be retained with less energy consumption. The sensory scores showed that the samples in aluminium pouch were superior in appearance and taste when compared to polypropylene pouch samples after 60 days of storage. Thus this product can be used as snack food. The value addition of Banana Figs was done by coating them with chocolate.

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Effect of Solar Drying on Physico-chemical and Antioxidant Properties of Mango, Banana and Papaya

Cited by 28 publications

References 25 publications

Effect of Pre-Treatments on Quality Attributes of Solar Dehydrated Grape Pomace

Effect of Pre-Treatments on Quality Attributes of Solar Dehydrated Grape Pomace

The Potential of Exploiting Economical Solar Dryer in Food Preservation: Storability, Physicochemical Properties, and Antioxidant Capacity of Solar-Dried Tomato (Solanum lycopersicum) Fruits

Value Addition of Banana (Musa paradisiaca): Development and Storage Evaluation using Osmo Solar Dehydration Technique

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