The research aimed to study the effect of hot-air drying on the properties of edible bolete mushroom (Phlebopus colossus (R. Heim) Singer). Fresh edible bolete contained an efficient antioxidant activity, showing a significant value of total phenolic content and radical scavenging activity and was high in protein and fiber with low fat content. The changes in physicochemical and antioxidative properties of edible bolete during hot-air drying at various temperature and time were studied. The phenolic content and antioxidative properties of edible bolete decreased with the temperature and drying time. At 60 °C for 5 h, the phenolic content and antioxidative properties of the dried edible bolete remained at 25% compared to the fresh mushroom. Moreover, there was no substantive change in the bacterial count of dried edible bolete with vacuum packing after six months at room temperature.

Pandan (Pandanus amarylifolius) leaves have been used for culinary purposes and also for medicinal uses due to having the benefit of health promoting as a diuretic, cardio-tonic and anti-diabetic (Jimtaisong & Krisdaphong, 2016;Wakte et al., 2010). In addition, the pandan leaves consist of glycosides, amino acids and vitamins, and contain phytochemicals like steroids, phenols, isoflavones, coumestrol, lignans, alkaloids, terpenoids, flavonoids, and saponins

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The study aimed to examine the effect of agathi (Sesbania grandiflora) variety (i.e. red and white flower varieties), flower with and without pollen, and infusion times on the total phenol and tannin contents, and antioxidative activity (DPPH free radical scavenging and ferric reducing antioxidant power; FRAP) of agathi teas. The total phenol content, DPPH, and FRAP of the red flower agathi in form of dried tea were higher than those of the white variety (p < 0.05). The total phenol content of red and white flowered agathi teas were remained about 77 and 55 %, respectively (as dry basis weight) compared to the fresh flower agathi. In addition, the antioxidative activity of the agathi tea extracts significantly increased with increasing infusion time. The DPPH and FRAP of the tea extracts of flower agathi with pollen were slightly higher than those of the flower agathi without pollen tea extracts. After infusion the agathi tea with hot water (95 °C) for 10 min (time interval of 2 min), total phenol content, DPPH, FRAP, and tannin content of the red flowered agathi with pollen were the highest among all flower agathi teas (p < 0.05). Therefore, the agathi tea should be infused at 95 °C for 10 min to gain more bioactive compounds. The results indicated that the red flowered agathi tea had efficient antioxidative activity that they could be used as a potential source of natural antioxidants.

The research aimed to study the effect of drying processes (spray and freeze drying), and feed concentrations (80%, 65% and 50% of plant in water, w/w) on physicochemical and microbiological characteristics of star gooseberry (Sauropus androgynus), ceylon spinach (Basella alba), and cowslip creeper (Telosma minor). After drying, the powder recovery of herbal plant powders was up to 77.47%. The aw and moisture content of spray-dried powder (SDP) were lower than that of freeze-dried powder (FDP). The drying method did not significantly affect nutritional values of both powders, whereas the feed concentrations markedly affected the nutritional values of the powders. The fibre and fat contents of powder prepared from 80% feed concentration had the highest values (p<0.05). The dried star gooseberry powder was rich in protein (13.01-16.81%) and fibre (5.03-5.52%). The colour of FDP represented a smaller change than that of SDP. The dried powders prepared by 80% showed the highest solubility, up to 85.44%. The microbial counts of SDP were lower than that of FDP. The colour might well have been preserved by freeze drying, whereas a low moisture and microbial count were likely due to the spray drying.