The influence of drying methods on the physicochemical, functional, and antioxidant properties of passion fruit peel
<b>Objective:</b> This study aimed to investigate the effects of drying methods on passion fruit peels. <b>Methods:</b> Passion fruit peels were treated with microwave vacuum freeze-drying, vacuum freeze-drying, heat pump drying, and far-infrared radiation drying. The drying...
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| Format: | Article |
| Language: | English |
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The Editorial Office of Food and Machinery
2023-12-01
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| Series: | Shipin yu jixie |
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| Online Access: | http://www.ifoodmm.com/spyjxen/article/abstract/20231026 |
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| author | LIU Zhaohan YANG Tongxiang XU Hanshan LI Xuejing CHEN Junliang REN Guangyue DUAN Xu |
| author_facet | LIU Zhaohan YANG Tongxiang XU Hanshan LI Xuejing CHEN Junliang REN Guangyue DUAN Xu |
| author_sort | LIU Zhaohan |
| collection | DOAJ |
| description | <b>Objective:</b> This study aimed to investigate the effects of drying methods on passion fruit peels. <b>Methods:</b> Passion fruit peels were treated with microwave vacuum freeze-drying, vacuum freeze-drying, heat pump drying, and far-infrared radiation drying. The drying characteristics, rehydration ratio, color difference, dietary fiber, functional properties, microstructure, total phenolic content, total flavonoid content, and antioxidant properties were measured and determined respectively. <b>Results:</b> Heat pump-dried passion fruit peels had poor rehydration ratio and functional properties. Microwave vacuum freeze drying reduced the drying time by 53% when compared tp far-infrared radiation drying, and the microwave vacuum freeze-dried treated passion fruit peels had a higher rehydration ratio (7.45), total phenolic content (13.45 mg GAE/g DW) and antioxidant activity (DPPH was 38.53%, FRAP was 1.14 mmol/L). Additionally, the passion fruit peels were vacuum freeze-dried with treatment to increase their water holding capacity [(21.64±0.21) g/g], oil holding capacity [(6.09±0.71) g/g], swelling [(25.00±1.00) g/g], and total flavonoid content (7.84 mg RT/g DW). Different drying techniques led to higher rehydration ratios, and they also significantly differed (<i>P</i>＜0.05) in terms of dietary fiber, functional properties, total phenolic content, total flavonoid content and antioxidant activity of the peels. <b>Conclusion:</b> The quality of passion fruit peel can be greatly affected by the drying process, and microwave vacuum freeze-drying is the most preferred technique. |
| format | Article |
| id | doaj-art-2cace7d71bba4875a0ba85f24fa216c6 |
| institution | OA Journals |
| issn | 1003-5788 |
| language | English |
| publishDate | 2023-12-01 |
| publisher | The Editorial Office of Food and Machinery |
| record_format | Article |
| series | Shipin yu jixie |
| spelling | doaj-art-2cace7d71bba4875a0ba85f24fa216c62025-08-20T02:23:32ZengThe Editorial Office of Food and MachineryShipin yu jixie1003-57882023-12-01391016617410.13652/j.spjx.1003.5788.2023.80068The influence of drying methods on the physicochemical, functional, and antioxidant properties of passion fruit peelLIU Zhaohan0YANG Tongxiang1XU Hanshan2LI Xuejing3CHEN Junliang4REN Guangyue5DUAN Xu6 Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, Henan 471023 , China Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, Henan 471023 , China Linping District, Hangzhou of Supervising Testing Center for Quality and Meterology, Hangzhou, Zhejiang 311199 , China Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, Henan 471023 , China Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, Henan 471023 , China Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, Henan 471023 , China Food and Biology Engineering College, Henan University of Science & Technology, Luoyang, Henan 471023 , China <b>Objective:</b> This study aimed to investigate the effects of drying methods on passion fruit peels. <b>Methods:</b> Passion fruit peels were treated with microwave vacuum freeze-drying, vacuum freeze-drying, heat pump drying, and far-infrared radiation drying. The drying characteristics, rehydration ratio, color difference, dietary fiber, functional properties, microstructure, total phenolic content, total flavonoid content, and antioxidant properties were measured and determined respectively. <b>Results:</b> Heat pump-dried passion fruit peels had poor rehydration ratio and functional properties. Microwave vacuum freeze drying reduced the drying time by 53% when compared tp far-infrared radiation drying, and the microwave vacuum freeze-dried treated passion fruit peels had a higher rehydration ratio (7.45), total phenolic content (13.45 mg GAE/g DW) and antioxidant activity (DPPH was 38.53%, FRAP was 1.14 mmol/L). Additionally, the passion fruit peels were vacuum freeze-dried with treatment to increase their water holding capacity [(21.64±0.21) g/g], oil holding capacity [(6.09±0.71) g/g], swelling [(25.00±1.00) g/g], and total flavonoid content (7.84 mg RT/g DW). Different drying techniques led to higher rehydration ratios, and they also significantly differed (<i>P</i>＜0.05) in terms of dietary fiber, functional properties, total phenolic content, total flavonoid content and antioxidant activity of the peels. <b>Conclusion:</b> The quality of passion fruit peel can be greatly affected by the drying process, and microwave vacuum freeze-drying is the most preferred technique.http://www.ifoodmm.com/spyjxen/article/abstract/20231026 passion fruit peel powder microwave vacuum freeze-drying vacuum freeze-drying heat pump drying far-infrared radiation drying physicochemical properties antioxidant activity |
| spellingShingle | LIU Zhaohan YANG Tongxiang XU Hanshan LI Xuejing CHEN Junliang REN Guangyue DUAN Xu The influence of drying methods on the physicochemical, functional, and antioxidant properties of passion fruit peel Shipin yu jixie passion fruit peel powder microwave vacuum freeze-drying vacuum freeze-drying heat pump drying far-infrared radiation drying physicochemical properties antioxidant activity |
| title | The influence of drying methods on the physicochemical, functional, and antioxidant properties of passion fruit peel |
| title_full | The influence of drying methods on the physicochemical, functional, and antioxidant properties of passion fruit peel |
| title_fullStr | The influence of drying methods on the physicochemical, functional, and antioxidant properties of passion fruit peel |
| title_full_unstemmed | The influence of drying methods on the physicochemical, functional, and antioxidant properties of passion fruit peel |
| title_short | The influence of drying methods on the physicochemical, functional, and antioxidant properties of passion fruit peel |
| title_sort | influence of drying methods on the physicochemical functional and antioxidant properties of passion fruit peel |
| topic | passion fruit peel powder microwave vacuum freeze-drying vacuum freeze-drying heat pump drying far-infrared radiation drying physicochemical properties antioxidant activity |
| url | http://www.ifoodmm.com/spyjxen/article/abstract/20231026 |
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