The impact of refractance window drying on the physicochemical properties and bioactive compounds of malbhog banana slice and pulp

Dadhaneeya, Harsh; Nayak, P.; Saikia, Deepanka; Kondareddy, Rajesh; Ray, Subhajit; Kesavan, R.

doi:10.1016/j.afres.2023.100279

Cited by 6 publications

(4 citation statements)

References 27 publications

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“…The values for hue angle ( h ) showed no difference between fresh peach and RWD slices and OD ( p > 0.05), and the lowest values in hue angles were obtained for RWD-MD due to loss in natural yellowness and redness induced by the combination of drying process and the addition of MD. An evaluation of how color changes affected the global perception was made using the total deviation (Δ E ) (see Table 6 ), where all treatments showed big changes against the control (fresh peach), and the lower difference was observed with OD (21.86 ± 2.51) followed by RWD slices (30.31 ± 3.40), higher Δ E results were observed for RWD-MD, showing values of 48.48 ± 2.96 due to the addition of MD, and similar results were reported for RWD of banana slices ( 1 ) and buckthorn berries ( 37 ). All the treatments affected the color global perception, and a not trained customer could detect these changes easily, applying the rule of acceptance (Δ E ≤ 2.56) ( 51 ); nonetheless, in this study, the most suitable products were obtained by OD and RWD slices.…”

Section: Resultssupporting

confidence: 73%

“…Approximately 40% of the total food production is lost due to waste in the food supply chain, which worsens the global food crisis and has a negative impact on the environment. Despite the severe food shortage, the majority of this waste occurs in emerging economies due to a lack of suitable and economical preservation methods ( 1 ).…”

Section: Introductionmentioning

confidence: 99%

“…FIGURE 4Sensory analysis acceptability scores in dependence of time(1,15, 31, and 45 days of storage at 25°C) for a = oven drying and b = RWD of peach.…”

mentioning

confidence: 99%

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Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Largo-Avila,

Rico-Rodríguez,

Peñaloza-Figueroa

et al. 2024

Front. Nutr.

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Currently, approximately 34% of fruit is lost and wasted in emerging economies due to inefficient post-harvest processes, technological shortcomings, lesser valorization of surpluses, and byproducts. Peach (Prunus persica L.) is a fruit with a good yearly growth rate but higher postharvest losses in Colombia. One way to take advantage of this type of product is through the application of drying processes that increase its shelf life and its inclusion in the food chain. Refractance Window Drying (RWD) is a fourth generation drying technique implemented by the food industry in the last few decades and has been applied to several dehydrated food products. This study compared the effects of different drying methods on the physical and sensory properties of peaches surplus. Treatments consisted of (i) peaches were sliced (1, 2, and 3 mm thickness) and dried using RWD at 86°C, (ii) peach pulp mixed with maltodextrin (MD) (0.12–0.33 kg of MD/kg of sample) and RWD (RWD-MD), and (iii) conventional oven drying (OD) at 60°C (3 mm thick) dried for 24 h. The study found that the drying method significantly (p < 0.05) affected the texture, color, and general taste of peaches. The results showed that processing treatments combined with different drying conditions affected the physical properties of the peach. RWD in slices reduced water content to 0.05 kg H2O/kg in 40 min, showing fewer effects on color attributes. A surface response analysis on RWD showed good correlations for water activity (R2 = 0.8652–0.9894) and moisture content (R2 = 0.7048–0.9826). A higher diffusion coefficient (1.63 × 10−6 m2 s−1) was observed for RWD in slices with 3 × 10−3 m of thickness; however, for RWD-MD, differences in diffusion coefficients were present for the lowest MD addition (0.12 kg/kg), vitamin C was not detected on the dried slices, and higher concentration of β-carotene (175.88 μg/100 g) was found on the thinner slices. Principal component analysis showed that RWD in the slices was the most suitable drying process, followed by OD. Sensory analysis showed good acceptability for RWD slices after 30 days of storage.

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Section: Resultssupporting

confidence: 73%

Section: Introductionmentioning

confidence: 99%

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Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Largo-Avila,

Rico-Rodríguez,

Peñaloza-Figueroa

et al. 2024

Front. Nutr.

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“…In contrast, the drying curves of the RWD samples were higher than those of the other methods. Harsh et al [34] reported similar findings for Malbhog bananas.…”

Section: Drying Characteristics Of Dragon Fruit Samplementioning

confidence: 61%

Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp

Dadhaneeya

Kesavan

Inbaraj

et al. 2023

Foods

Self Cite

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The aim of this study was to compare the refractance window drying method (RWD) with the hot air oven drying (HD), vacuum drying (VD), and freeze-drying (FD) methods in order to analyze the outcomes of the qualitative properties of dragon fruit slices and pulp. Moreover, the impact of temperature on the phenolic content, antioxidant activity, color, and texture of the dragon fruit slices and pulp were studied. The results showed that the RWD samples exhibited a high nutritional quality in contrast to the other drying methods. The RWD method had a short drying time of 960 min to reach the final moisture content of 6.50% (dry basis), while the FD, VD, and HD methods had significantly higher drying times of 1320, 1200, and 1080 min, respectively, to reach the final moisture content. Higher values of TPC (182 mg GAE/100 g) and crude fiber (0.98%) were obtained in the RWD dragon fruit samples, indicating the potential of RWD to preserve the quality of dried samples. In conclusion, this study revealed that RWD provides an appropriate drying temperature as an alternative to freeze-drying. RWD may improve dragon fruit drying, adding value to the food industry.

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Experimental investigation and energy-exergy-environmental-economic analysis of modified indirect solar dual collector dryer while drying myrobalan slices

Kondareddy

Nayak

Krishnan

et al. 2023

Environ Sci Pollut Res

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The impact of refractance window drying on the physicochemical properties and bioactive compounds of malbhog banana slice and pulp

Cited by 6 publications

References 27 publications

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Effect of Refractance Window™ and oven drying on physicochemical and sensory properties of peach (Prunus persica L.) surplus

Impact of Different Drying Methods on the Phenolic Composition, In Vitro Antioxidant Activity, and Quality Attributes of Dragon Fruit Slices and Pulp

Experimental investigation and energy-exergy-environmental-economic analysis of modified indirect solar dual collector dryer while drying myrobalan slices

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