Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” (
            <i>Artocarpus Integer</i>
            L.) powder

Gopinathan, Mhoneswari; Yusof, Yus Aniza; Pui, Liew Phing

doi:10.1111/jfpp.14966

Cited by 22 publications

(11 citation statements)

References 46 publications

(61 reference statements)

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“…This is consistent with the research results of Mishra et al (2020). In general, our study is in agreement with the view proposed by Gopinathan et al (2020) that the highest quality from freeze‐dried.…”

Section: Resultssupporting

confidence: 93%

Effects of different drying methods on the quality of daylily powder

Hai-hon

et al. 2022

Food Processing Preservation

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Daylily is an edible flower in China. Daylily powder is prepared from the flowered or damaged by‐products during its processing, which accounts for 10% of the total amount. In order to optimize the drying methods, the powder properties, internal structure, nutrition, and color of daylily powder prepared by natural air drying (ND), hot air drying (HD), vacuum freeze‐drying (FD), and spray drying (SD) were studied and compared. The results showed that different drying methods had no effects on the internal structure of daylily powder. The diameter, bulk density, water holding capacity, oil holding capacity, and resting angle of daylily powder treated by four drying methods were significantly different. The nutrient indexes and color of daylily powder were significantly changed after different drying methods. HD prepared daylily powder can keep higher total protein, total sugar, and vitamin C; ND and FD prepared daylily powder had higher amino acid content and better flavor retention, while SD prepared daylily powder had smaller particle size, larger specific surface area, lighter color, and strong water and oil retention, which is more favorable for its use as a food additive. Compared with the other three methods, SD has obvious advantages and can be used as the optimal drying technology of daylily powder. The development and utilization of the waste daylily resources could be improved by using the pulverizing technology. This paper provided theoretical and technical support for the full utilization of daylily resources. The purpose of the study was to grow the daylily industry chain, Putting discarded daylily to comprehensive use. Novelty impact statement Powder processing is currently the best way to make full use of the abandoned damaged and flowered daylily resources and improves the added value.SD has obvious advantages and can be used as the optimal drying technology of daylily powder.

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Section: Resultssupporting

confidence: 93%

Effects of different drying methods on the quality of daylily powder

Hai-hon

et al. 2022

Food Processing Preservation

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“…In addition, although there are many literatures on the drying of fruit juice and puree, the comparison on the different drying methods is minimal. Senphan et al (2019) compared the effect of freezedrying and hot air drying on corn silk powder properties, while Gopinathan et al (2020) determined the effects of spray-drying, freeze-drying, convection oven drying, and vacuum-drying on 'cempedak' powder properties. Therefore, this research aimed to determine and compare the physicochemical properties and antioxidant content of convection dried, vacuum oven-dried, spray-dried and freeze-dried powder.…”

Section: Introductionmentioning

confidence: 99%

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

Shuen¹,

Yi²,

Ying³

et al. 2021

Braz. J. Food Technol.

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Kuini powders were obtained through spray-drying, freeze-drying, vacuum oven drying and convection oven drying. Colour, water activity (Aw), moisture content, hygroscopicity, wettability, flowability, degree of caking, water solubility index (WSI), total colour change, total phenolic content and total carotenoid content of Kuini powders were determined and compared. Convection oven drying resulted in the highest yield (46.97%), moisture content (4.91%), Aw (0.55) and WSI (74.33%) among all the drying methods. However, convection oven-dried Kuini powder had the lowest hygroscopicity and wettability, which were 18.66% and 12.04 s, respectively. Spray drying resulted in poor hygroscopicity (22.41%), degree of caking (22.16%), wettability (275s), WSI (45.67%) and higher colour change (59.81). Least total colour change (19.05) and higher yellowness (57.31) were observed in freeze-drying. In addition, freeze-dried Kuini powder had the highest total phenolic content (24.76 mg/100 g) and total carotenoid content (1.61 mg/100 g). Drying temperature had a negative and significant correlation with the retention of color pigments and antioxidant content. The physicochemical properties and antioxidant content of freeze-dried Kuini powder were preferred over spray-dried, vacuum oven-dried and convection oven-dried powders. Hence, freeze-drying offers potential application in the food products.

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“…The fat content in cempedak fruit is less than 2%, so the fat content produced in encapsulated MCV is also insignificant. 53 On the other hand, the low-fat content provides advantages for the drying process and extends the shelf life. 54,55 Carbohydrate content In this study, the carbohydrate content of the encapsulated MCV was determined by the by-difference method.…”

Section: Fat Contentmentioning

confidence: 99%

“…The carbohydrate content of cempedak fruit is 84-87%, so the carbohydrate content dominates the encapsulated MCV. 53 This is also possible because of maltodextrin and chitosan's combined carbohydrate content. Maltodextrin is a saccharide polymer generally obtained from the hydrolysis of corn starch with acids or enzymes.…”

Section: Fat Contentmentioning

confidence: 99%

Proximate analysis of the high phytochemical activity of encapsulated Mandai cempedak (Artocarpus champeden) vinegar prepared with maltodextrin and chitosan as wall materials

et al. 2022

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Background: Mandai cempedak vinegar (MCV) is a fermented vinegar produced from the inner skin of cempedak (Artocarpus champeden), which contains antioxidants classified as flavonoids, phenols, and tannins. These bioactive compounds are sensitive to heat and prone to oxidative damage. Therefore, an encapsulation process is proposed to protect the bioactive compounds. This study aimed to design a potential scaling-up formulation of spray-dried encapsulated MCV based on Total Soluble Solid (TSS) with the addition of maltodextrin and chitosan, followed by determining the nutrition and phytochemical values of the formulation. Methods: The formulation employed maltodextrin to achieve TSS of 15, 20, and 25 ºBrix as the primary wall material treatment factor. The second factor was chitosan as auxiliary wall material at 1, 2, and 3% (w/w of maltodextrin). Products were spray-dried at 100 ºC inlet temperature and 80 ºC outlet temperature. Analyses of nutrition, flavonoid, phenol, and tannin were conducted in triplicate for each encapsulated product. Results: The 15 ºBrix of TSS from maltodextrin with 1% chitosan emerged as the best-encapsulating material, giving 7.54% moisture, 0.75% ash, 0.42% protein, 0.35% fat, and 90.94% carbohydrate content, resulting in a phytochemical activity equivalent to 9.13 mg Catechin Equivalent kg-1, 69.61 mg Gallic Acid Equivalent kg-1, and 25.04 mg Tannic Acid Equivalent kg-1. Compared to maltodextrin, the chitosan generally contributed less to the proximate, flavonoid, phenol, and tannin content of the encapsulated MCV. Conclusions: The best formulation contained maltodextrin at 15 ºBrix of TSS and 1% chitosan. Maintaining optimum TSS was a key to producing consistent encapsulated MCV with high phytochemical activity.

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Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” ( Artocarpus Integer L.) powder

Cited by 22 publications

References 46 publications

Effects of different drying methods on the quality of daylily powder

Effects of different drying methods on the quality of daylily powder

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

Proximate analysis of the high phytochemical activity of encapsulated Mandai cempedak (Artocarpus champeden) vinegar prepared with maltodextrin and chitosan as wall materials

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