Effect of different drying techniques on chemical composition, color and antioxidant properties of kinnow (Citrus reticulata) peel

Rafiq, Shafiya; Singh, Barjinder; Gat, Yogesh

doi:10.1007/s13197-019-03722-9

Cited by 49 publications

(31 citation statements)

References 41 publications

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“…Finally, different drying techniques showed an impact on total phenolic and flavonoid content significantly (p ≤ .05). A similar result was found parallel to many research, for example, drying of kinnow peel by different drying, extraction of orange and lemon (Chukwu & Shaba, 2009;Rafiq et al, 2019;Sogi et al, 2013).…”

Section: Effect Of Drying Methods On Water Activity and Phytochemicsupporting

confidence: 87%

Effect of different drying method on the chemical and microstructural properties of Loquat slices

Mishra

Upadhyay‬

Jaiswal

et al. 2021

J. Food Process. Preserv.

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In this era class of foods, such as specialty food or modified food, which enhances health benefits over the normal nutrient are known as functional food which is closely associated with drying operation (Mohite et al., 2020). Drying is the most effective and economic process for perishable food preservation. Since, fruits contain more than 80% moisture content and come under perishable food (Orsat et al., 2006). Dehydration is an old preservation method in which moisture percentage and free water are reduced from fruits employing heated air to reduced microbial and biological activity. Since, most foods are available in the market on a seasonal basis, so it may not be available throughout the year (Aggrawal et al., 2018). The drying process involves in major part of the agricultural sector and the food processing industry such as pickles, sauces, ready-to-eat food preparations have drying is an essential unit operation in it (Barnwal et al., 2014).

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Section: Effect Of Drying Methods On Water Activity and Phytochemicsupporting

confidence: 87%

Effect of different drying method on the chemical and microstructural properties of Loquat slices

Mishra

Upadhyay‬

Jaiswal

et al. 2021

J. Food Process. Preserv.

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“…Xu et al (2019) observed a positive correlation between the antioxidant activities (DPPH and ORAC) and the contents of total phenolics and flavonoids. This was also supported by the study of Rafiq et al (2019), who have indicated that the flavonoid with hydroxyl groups was well‐displayed radical scavenging activity.…”

Section: Resultssupporting

confidence: 67%

“…Rahman, Shamsudin, Ismail, Shah, and Varith (2018) revealed that new bioactive compounds and Maillard‐type antioxidants formed from their precursor at high temperature, which explained that antioxidant activities of HAD and TRD samples were higher than FVD samples. Previous studies demonstrated that the browning of fruits and vegetable was caused by Maillard reaction, and melanoidin pigment of Maillard reaction products had high antioxidant capacity (Rafiq, Singh, & Gat, 2019). Meanwhile, high temperature could promote the conversion of flavone glycoside into flavone aglycone compounds and low molecular weight phenolic compounds with stronger antioxidant activity (Ming et al, 2019).…”

Section: Resultsmentioning

confidence: 99%

Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods

Wen

Qin

Zeng

et al. 2020

Food Science & Nutrition

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The physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay (BPA) subjected to different drying methods (hot‐air drying, HAD; infrared‐radiation drying, IRD; vacuum drying, VD; microwave‐vacuum drying, MVD; and freeze‐vacuum drying, FVD) were evaluated in this study. Results showed FVD was ideal for maintaining the natural appearance and higher contents of proximate compositions, free fatty acids, tetramethylpyrazine (6.91 mg/g DW), coixol (0.62 mg/g DW), coixenolide (4.21% DW), coixan (35.10% DW), and triterpenoids (17.41 mg/g DW). The higher contents of total phenolics and flavonoids, stronger antioxidant activity, and higher color differences were observed in HAD and IRD samples. MVD displayed the shorter drying time, higher γ‐aminobutyric acid content, and higher retention ratios of tetramethylpyrazine (75.54%), coixol (87.10%), coixenolide (98.57%), and coixan (99.11%). Pearson's correlation coefficient exhibited that the positive correlation between the contents of phenolics and flavonoids and the antioxidant activities of all dried BPA samples was observed (R2 > 0.881, p < .05). Principal component analysis showed that the top three categories of comprehensive quality were FVD‐, MVD‐, and VD‐treated BPA samples. In conclusion, MVD should be a potential preservation method to obtain high‐quality dried BPA for short drying time and high comprehensive quality.

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“…Vacuum pressures of 50 to 100 mbar are used in the system to achieve the desired outcome [ 84 ]. Several researchers have used vacuum drying for fruit peel waste processing, such as for banana fruit peels [ 93 , 101 ], gac fruit peels [ 102 ], kinnow fruit peels [ 103 ], mango fruit peels [ 104 ], orange fruit peels [ 95 ], and various other fruit peel waste products. However, there is almost no scientific information in relation to pomegranate peel studies, as only a single study by Al-Rawahi et al [ 85 ] was found in our literature search.…”

Section: Effects Of Drying Methodsmentioning

confidence: 99%

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

et al. 2020

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Pomegranate peel has substantial amounts of phenolic compounds, such as hydrolysable tannins (punicalin, punicalagin, ellagic acid, and gallic acid), flavonoids (anthocyanins and catechins), and nutrients, which are responsible for its biological activity. However, during processing, the level of peel compounds can be significantly altered depending on the peel processing technique used, for example, ranging from 38.6 to 50.3 mg/g for punicalagins. This review focuses on the influence of postharvest processing factors on the pharmacological, phytochemical, and nutritional properties of pomegranate (Punica granatum L.) peel. Various peel drying strategies (sun drying, microwave drying, vacuum drying, and oven drying) and different extraction protocols (solvent, super-critical fluid, ultrasound-assisted, microwave-assisted, and pressurized liquid extractions) that are used to recover phytochemical compounds of the pomegranate peel are described. A total phenolic content of 40.8 mg gallic acid equivalent (GAE)/g DM was recorded when sun drying was used, but the recovery of the total phenolic content was higher at 264.3 mg TAE/g when pressurised liquid extraction was performed. However, pressurised liquid extraction is costly due to the high initial investment costs and the limited possibility of carrying out selective extractions of organic compounds from complex peel samples. The effects of these methods on the phytochemical profiles of pomegranate peel extracts are also influenced by the cultivar and conditions used, making it difficult to determine best practice. For example, oven drying at 60 °C resulted in higher levels of punicalin of 888.04 mg CE/kg DM compared to those obtained 40 °C of 768.11 mg CE/kg DM for the Wonderful cultivar. Processes that are easy to set up, cost-effective, and do not compromise the quality and safety aspects of the peel are, thus, more desirable. From the literature survey, we identified a lack of studies testing pretreatment protocols that may result in a lower loss of the valuable biological compounds of pomegranate peels to allow for full exploitation of their health-promoting properties in potentially new value-added products.

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Effect of different drying techniques on chemical composition, color and antioxidant properties of kinnow (Citrus reticulata) peel

Cited by 49 publications

References 41 publications

Effect of different drying method on the chemical and microstructural properties of Loquat slices

Effect of different drying method on the chemical and microstructural properties of Loquat slices

Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods

Processing Factors Affecting the Phytochemical and Nutritional Properties of Pomegranate (Punica granatum L.) Peel Waste: A Review

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