Stephenus Fatin Nurain, Benjamin Mohammad Amil Zulhilmi, Anuar Adilah, Awang Mohd Azrie
Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia.
Borneo Research on Algesia, Inflammation and Neurodegeneration (BRAIN) Group, Faculty of Medicine and Health Sciences, Universiti Malaysia Sabah, Jalan UMS, Kota Kinabalu 88400, Sabah, Malaysia.
Foods. 2023 Jul 27;12(15):2859. doi: 10.3390/foods12152859.
(Scheff.) Boerl. or 'Mahkota Dewa' is a popular plant found in Malaysia as it is a valuable source of phytochemicals and therapeutic properties. Drying is an essential step in the storage of fruits at an industrial level to ensure their availability for a prolonged shelf life as well as preserving their bioactive compounds. Hence, this study evaluates the effect of different temperatures on the drying kinetics, extraction yield, phenolics, flavonoids, and antioxidant activity of fruits. The oven-drying process was carried out in this study at temperatures of 40 °C, 50 °C, 60 °C, 70 °C, and 80 °C. Six thin-layer drying models (i.e., Lewis, Page, Henderson and Pabis, two-term exponential, Logarithmic, and Midilli and Kucuk models) were evaluated to study the behaviour of oven-dried fruits based on the coefficient of determination (R2), root mean square error (RMSE), and chi-square (χ2). The quality of the oven-dried fruits was determined based on their extraction yield, total phenolic content (TPC), total flavonoid content (TFC), and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl) using ultrasound-assisted extraction. The results showed that the time for moisture removal correspondingly increased in the oven-dried fruits. Apparently, the Midilli and Kucuk model is the most appropriate model to describe the drying process. The range of effective moisture diffusivity was 1.22 × 10-8 to 4.86 × 10-8 m2/s, and the activation energy was 32.33 kJ/mol. The oven-dried fruits resulted in the highest extraction yield (33.99 ± 0.05%), TPC (55.39 ± 0.03 mg GAE/g), TFC (15.47 ± 0.00 mg RE/g), and DPPH inhibition activity (84.49 ± 0.02%) at 60 °C based on the significant difference ( < 0.05). A strong correlation was seen between the antioxidant activity, TPC, and TFC in the oven-dried fruits. The current study suggests that the oven-drying method improved the TPC, TFC, and antioxidant activity of the fruits, which can be used to produce functional ingredients in foods and nutraceuticals.
（施夫）博埃尔。或“马哈科塔·德瓦”是一种在马来西亚很常见的植物，因为它是植物化学物质和治疗特性的宝贵来源。干燥是水果在工业层面储存的关键步骤，以确保其在较长保质期内的可用性，并保存其生物活性化合物。因此，本研究评估了不同温度对水果干燥动力学、提取率、酚类、黄酮类和抗氧化活性的影响。本研究在40℃、50℃、60℃、70℃和80℃的温度下进行烘箱干燥过程。评估了六个薄层干燥模型（即刘易斯模型、佩奇模型、亨德森和帕比斯模型、双项指数模型、对数模型以及米迪利和库库克模型），以基于决定系数（R2）、均方根误差（RMSE）和卡方（χ2）研究烘箱干燥水果的行为。使用超声辅助提取法，根据烘箱干燥水果的提取率、总酚含量（TPC）、总黄酮含量（TFC）和抗氧化活性（2,2-二苯基-1-苦基肼）来确定其质量。结果表明，烘箱干燥水果中水分去除时间相应增加。显然，米迪利和库库克模型是描述干燥过程最合适的模型。有效水分扩散率范围为1.22×10-8至4.86×10-8平方米/秒，活化能为32.33千焦/摩尔。基于显著差异（<0.05），烘箱干燥水果在60℃时获得最高提取率（33.99±0.05%）、TPC（55.39±0.03毫克没食子酸当量/克）、TFC（15.47±0.00毫克芦丁当量/克）和DPPH抑制活性（84.49±0.02%）。烘箱干燥水果的抗氧化活性、TPC和TFC之间存在很强的相关性。当前研究表明，烘箱干燥方法提高了水果的TPC、TFC和抗氧化活性，可用于生产食品和营养保健品中的功能性成分。
