Effect of Combining Moisture-assisted Drying on Lemon (Citrus limon (L.) Brum.): Physicochemical Properties, Antioxidant Capacities, and Sensory Evaluations

Sun, Miao-Jui; Chiang, Yi-Chan; Hou, Chih-Yao; Ciou, Jhih-Ying

doi:10.1007/s11947-024-03484-z

Food Bioprocess Technol

2024

DOI: 10.1007/s11947-024-03484-z

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Effect of Combining Moisture-assisted Drying on Lemon (Citrus limon (L.) Brum.): Physicochemical Properties, Antioxidant Capacities, and Sensory Evaluations

Miao-Jui Sun,

Yi-Chan Chiang,

Chih-Yao Hou

et al.

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2024

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Cited by 1 publication

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Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle

Chuang,

Chiang,

Chang

et al. 2024

Foods

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This study evaluated the antioxidant and anti-glycemic properties of black lemon Chenpi (BLC) (Citrus limon (L.) Burm. f. cv. Eureka), processed using three thermal browning models—hot-air drying (HAL), high temperature and humidity, and steam-drying cycle (SCL)—and compared them to fresh lemon peel and commercial Chenpi. The moisture-assisted aging technology (MAAT) is an environmentally friendly process for inducing browning reactions in the lemon peel, enhancing its functional properties. Our results demonstrated significant increases in sucrose, total flavonoid content, and antioxidant capacities (2,2-diphenylpicrylhydrazyl: 12.86 Trolox/g dry weight; ferric reducing antioxidant power: 14.92 mg Trolox/g dry weight) with the MAAT-HAL model. The MAAT-SCL model significantly improved the browning degree, fructose, total polyphenol content, narirutin, and 5-hydroxymethylfurfural synthesis (p < 0.05). Additionally, aged lemon peel exhibited potential α-glucosidase inhibitory activity (28.28%), suggesting its role in blood sugar regulation after meals. The multivariate analysis (principal component and heatmap analyses) indicated that BLC processed using the MAAT-SCL model exhibited similarities to commercial Chenpi, indicating its potential for functional food development. Our results indicate that MAAT-SCL can enhance the economic value of lemon by-products, offering a sustainable and functional alternative to traditional Chenpi.

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Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle

Chuang,

Chiang,

Chang

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

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Effect of Combining Moisture-assisted Drying on Lemon (Citrus limon (L.) Brum.): Physicochemical Properties, Antioxidant Capacities, and Sensory Evaluations

Cited by 1 publication

References 39 publications

Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle

Evaluation of Antioxidant and Anti-Glycemic Characteristics of Aged Lemon Peel Induced by Three Thermal Browning Models: Hot-Air Drying, High Temperature and Humidity, and Steam-Drying Cycle

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