Boruah Aradhana, Nath Pinku Chandra, Nayak Prakash Kumar, Bhaswant Maharshi, Saikia Sangeeta, Kalita Jatin, Rustagi Sarvesh, Tiwari Ajita, Sridhar Kandi
Department of Agricultural Engineering, Assam University, Silchar 788011, India.
Research & Development Cell, Manav Rachna International Institute of Research and Studies, Faridabad 121004, India.
Foods. 2025 Feb 19;14(4):705. doi: 10.3390/foods14040705.
Roxb. (), an underutilized minor fruit from Assam, holds significant potential as it exhibits substantial traditional medicinal properties. However, its preservation and utilization remain limited, necessitating effective processing techniques. This study aimed to compare the impact of tray drying and freeze drying on the physico-chemical, antioxidant, and functional properties of . Fresh fruits were processed using both methods, followed by detailed analyses of nutritional composition, phytochemical content, antioxidant activity, and functional properties. Freeze drying resulted in greater retention of moisture (12.42 ± 0.81%), protein (4.44 ± 0.19%), carbohydrate content (8.29 ± 0.31 g/100 g), and reducing sugar (1.95 ± 0.12%), along with prominent color quality, while no significant difference in ash content was found for either drying method employed. Phytochemical extraction using different solvents (water, n-hexane, 80% methanol, 80% ethanol, and 80% acetone) revealed that freeze-dried samples extracted with acetone had the highest total phenolic content (634.00 ± 1.73 mg GAE/100 g), while methanol extraction yielded the highest total flavonoid content (382.33 ± 1.52 mg QE/100 g). Tray drying, on the other hand, exhibited superior DPPH and FRAP when subjected to ethanol extract (80.24 ± 0.42% and 83.83 ± 0.46 mg/100 g, respectively) and metal chelation capacity (23.69 ± 2.09%). Additionally, functional properties, such as glucose adsorption capacity and α-amylase inhibition, were found to vary between drying techniques, with freeze-dried samples showing better glucose adsorption and tray-dried samples demonstrating greater α-amylase inhibition. FTIR analysis highlighted distinct structural attributes of bioactive compounds retained through both methods. The findings underscore the potential of freeze drying for nutrient preservation and tray drying for cost-effective applications, paving the way for the industrial valorization of as a functional food ingredient.
罗克斯伯里（Roxb.）是一种来自阿萨姆邦但未得到充分利用的小众水果，因其具有显著的传统药用特性而具有巨大潜力。然而，其保存和利用仍然有限，需要有效的加工技术。本研究旨在比较托盘干燥和冷冻干燥对罗克斯伯里水果的物理化学、抗氧化和功能特性的影响。使用这两种方法对新鲜水果进行加工，随后对营养成分、植物化学成分、抗氧化活性和功能特性进行详细分析。冷冻干燥导致水分（12.42±0.81%）、蛋白质（4.44±0.19%）、碳水化合物含量（8.29±0.31克/100克）和还原糖（1.95±0.12%）的保留率更高，同时颜色质量突出，而采用的两种干燥方法在灰分含量上均未发现显著差异。使用不同溶剂（水、正己烷、80%甲醇、80%乙醇和80%丙酮）进行植物化学提取表明，用丙酮提取的冷冻干燥样品总酚含量最高（634.00±1.73毫克没食子酸当量/100克），而甲醇提取产生的总黄酮含量最高（382.33±1.52毫克芦丁当量/100克）。另一方面，托盘干燥在乙醇提取物中表现出更好的DPPH和FRAP（分别为80.24±0.42%和83.83±0.46毫克/100克）以及金属螯合能力（23.69±2.09%）。此外，发现葡萄糖吸附能力和α-淀粉酶抑制等功能特性在干燥技术之间存在差异，冷冻干燥样品显示出更好的葡萄糖吸附能力，而托盘干燥样品表现出更强的α-淀粉酶抑制能力。傅里叶变换红外光谱（FTIR）分析突出了通过两种方法保留的生物活性化合物的不同结构特征。研究结果强调了冷冻干燥在营养保存方面的潜力以及托盘干燥在成本效益应用方面的潜力，为将罗克斯伯里水果作为功能性食品成分进行工业增值铺平了道路。
