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Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approaches.
Joseph Bassey, Edidiong; Cheng, Jun-Hu; Sun, Da-Wen.
Afiliación
  • Joseph Bassey E; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products
  • Cheng JH; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products
  • Sun DW; School of Food Science and Engineering, South China University of Technology, Guangzhou 510641, China; Academy of Contemporary Food Engineering, South China University of Technology, Guangzhou Higher Education Mega Center, Guangzhou 510006, China; Engineering and Technological Research Centre of Guangdong Province on Intelligent Sensing and Process Control of Cold Chain Foods, & Guangdong Province Engineering Laboratory for Intelligent Cold Chain Logistics Equipment for Agricultural Products
Food Chem ; 439: 138118, 2024 May 01.
Article en En | MEDLINE | ID: mdl-38109834
ABSTRACT
The effects of near-infrared (NIRD), mid-infrared (MIRD), far-infrared (FIRD), microwave (MWD), and hot air drying (HAD) on drying kinetic, colour, phytochemical composition, and antioxidant activity of red dragon fruit peel (RDFP) was evaluated. Results indicated that drying methods induced varying microstructural and chemical changes on RDFP, significantly influencing moisture removal rates and phytochemical retention. The lowest drying time was observed for MWD, while MIRD presented the highest drying time. FIRD drying was more favourable for retaining TPC, TFC, betacyanin and betaxanthin, while the ascorbic acid content was better retained during MIRD and NIRD. Enhancements in ABTS, CUPRAC and reducing power were associated with FIRD, and NIRD and MIRD enhanced DPPH and HRSA. Overall, chemical modifications induced by drying improved the phytochemical and antioxidant properties but presented adversative effects on ascorbic acid and DPPH. The study presented an essential background for the optimal drying of RDFP.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácido Ascórbico / Antioxidantes Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácido Ascórbico / Antioxidantes Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article Pais de publicación: Reino Unido