Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder

Shuen, Gan Wei; Yi, Lew Yan; Ying, Thor Sing; Von, Germaine Chng Yu; Yusof, Yus Aniza Binti; Phing, Pui Liew

doi:10.1590/1981-6723.08620

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Brazilian Journal of Food Technology

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ORIGINAL ARTICLE • Braz. J. Food Technol. 24 • 2021 • https://doi.org/10.1590/1981-6723.08620 copy

Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder

Efeitos dos métodos de secagem nas propriedades físico-químicas e na capacidade antioxidante de Kuini em pó

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Kuini powders were obtained through spray-drying, freeze-drying, vacuum oven drying and convection oven drying. Colour, water activity (Aw), moisture content, hygroscopicity, wettability, flowability, degree of caking, water solubility index (WSI), total colour change, total phenolic content and total carotenoid content of Kuini powders were determined and compared. Convection oven drying resulted in the highest yield (46.97%), moisture content (4.91%), Aw (0.55) and WSI (74.33%) among all the drying methods. However, convection oven-dried Kuini powder had the lowest hygroscopicity and wettability, which were 18.66% and 12.04 s, respectively. Spray drying resulted in poor hygroscopicity (22.41%), degree of caking (22.16%), wettability (275s), WSI (45.67%) and higher colour change (59.81). Least total colour change (19.05) and higher yellowness (57.31) were observed in freeze-drying. In addition, freeze-dried Kuini powder had the highest total phenolic content (24.76 mg/100 g) and total carotenoid content (1.61 mg/100 g). Drying temperature had a negative and significant correlation with the retention of color pigments and antioxidant content. The physicochemical properties and antioxidant content of freeze-dried Kuini powder were preferred over spray-dried, vacuum oven-dried and convection oven-dried powders. Hence, freeze-drying offers potential application in the food products.

Keywords:
Mangifera odorata; Convection oven drying; Freeze-drying; Vacuum oven drying; Spray-drying; Phenolic content; Carotenoid content

Drying methods	Process yield (%)
Spray-drying	14.39 ± 2.31^c
Freeze-drying	35.98 ± 0.40^b
Vacuum oven drying	37.61 ± 0.90^b
Convection oven drying	46.97 ± 1.24^a

Physicochemical properties	Drying methods	Values
Aw	Spray-drying	0.16 ± 0.00^d
	Freeze-drying	0.35 ± 0.02^c
	Vacuum oven drying	0.41 ± 0.03^b
	Convection oven drying	0.55 ± 0.00^a
MC (%)	Spray-drying	2.76 ± 0.38^c
	Freeze-drying	3.40 ± 0.23^b
	Vacuum oven drying	4.17 ± 0.27^ab
	Convection oven drying	4.91 ± 0.32^a
Hygroscopicity (%)	Spray-drying	22.41 ± 0.73^a
	Freeze-drying	19.89 ± 0.70^b
	Vacuum oven drying	18.89 ± 0.38^b
	Convection oven drying	18.66 ± 0.68^b
Flowability (°)	Spray-drying	25.07 ± 1.32^a
	Freeze-drying	19.60 ± 2.21^b
	Vacuum oven drying	18.31 ± 0.58^b
	Convection oven drying	10.74 ± 0.66^c
DOC (%)	Spray-drying	22.16 ± 0.38^a
	Freeze-drying	18.37 ± 2.00^b
	Vacuum oven drying	6.60 ± 0.65^d
	Convection oven drying	12.57 ± 1.21^c
Wettability (s)	Spray-drying	275.00 ± 15.10^a
	Freeze-drying	118.30 ± 6.56^b
	Vacuum oven drying	59.00 ± 6.93^c
	Convection oven drying	12.04 ± 1.96^d
WSI (%)	Spray-drying	45.67 ± 3.79^b
	Freeze-drying	45.90 ± 5.02^b
	Vacuum oven drying	66.00 ± 3.00^a
	Convection oven drying	74.33 ± 1.53^a

		Colour
	L*	a*	b*
Spray-drying	89.87 ± 0.52^a	1.97 ± 0.72^b	30.25 ± 0.71^b
Freeze-drying	82.86 ± 0.28^b	5.49 ± 0.40^a	57.31 ± 1.98^a
Vacuum oven drying	82.41 ± 1.26^b	2.34 ± 0.09^b	29.20 ± 3.93^b
Convection oven drying	81.82 ± 0.71^b	4.45 ± 0.66^a	30.08 ± 0.92^b

	Colour of reconstituted powder			Total colour change
	L*	a*	b*	Total colour change
Fresh juice	64.93 ± 0.00^c	12.93 ± 0.03^a	69.79 ± 0.02^a
Spray-drying	77.75 ± 1.29^a	-4.27 ± 0.41^c	13.98 ± 1.32^d	59.81 ± 1.42^a
Freeze-drying	57.62 ± 0.92^b	1.99 ± 0.70^a	57.25 ± 0.16^a	19.05 ± 1.65^c
Vacuum oven drying	44.01 ± 2.94^c	-4.39 ± 0.43^c	30.37 ± 2.51^b	46.27 ± 5.65^b
Convection oven drying	42.82 ± 3.43^c	-2.73 ± 0.28^b	19.76 ± 2.27^c	56.51 ± 0.95^a

Drying methods	Total phenolic content (mg/100 g)	Total carotenoid content (mg/100 g)
Fresh juice	34.50 ± 1.09^a	1.86 ± 0.07^a
Spray-drying	11.48 ± 2.37^c	0.55 ± 0.08^d
Freeze-drying	24.76 ± 2.54^b	1.61 ± 0.06^b
Vacuum oven drying	20.04 ± 3.22^b	1.06 ± 0.14^c
Convection oven drying	6.68 ± 2.02^c	0.23 ± 0.03^e

Instituto de Tecnologia de Alimentos - ITAL Av. Brasil, 2880, 13070-178 Campinas - SP / Brasil, Tel 55 19 3743-1762 - Campinas - SP - Brazil
E-mail: bjftsec@ital.sp.gov.br

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[1] *Corresponding Author: Pui Liew Phing, University Kuala Lumpur Campus – UCSI, Faculty of Applied Sciences, Head of Department of Food Science with Nutrition, No. 1, Jalan Menara Gading, UCSI Heights, Cheras, 56000, Kuala Lumpur - Malaysia, e-mail: puilp@ucsiuniversity.edu.my