Neutraceutical Properties of Dried Tropical Fruits: Guavas and Papayas

Prasad, K. Nagendra; Azlan, Azrina; Yusof, Barakatun Nisak Mohd

doi:10.1002/9781118464663.ch24

Cited by 3 publications

(8 citation statements)

References 39 publications

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“…The lower acid content combined with the small amount of sugar added to the fruit during osmosis, produces a sweeter product than ordinary dried fruit. 4) Osmotic drying retained the sensory qualities of dehydrated samples better than air-drying of guavas [18]. Osmotic drying has twice ability to preserve the red color appearance, flavor, and texture of guavas than airdrying [18].…”

Section: Osmotic Dryingmentioning

confidence: 97%

“…Crude fibre provides the highest bond interaction with migrating moisture in drying fruits and vegetables. The contribution of ash content to the overall bond interaction with moisture in fruits and vegetables can still not be [18] under estimated. Earlier reports had also implicated that mineral salts and crude fibre prevents moisture loss during drying [77] [78].…”

Section: Controlling the Quality Of Dried Food Productsmentioning

confidence: 99%

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Moisture Migration and Bulk Nutrients Interaction in a Drying Food Systems: A Review

Afolabi¹

2014

FNS

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Drying is a technique that involves removal of moisture using heat energy. This heat affects the protein components in foods especially the thiosulphide groups, which causes hydrophobic bond break that has been attributed greatly to denaturation during drying. Safe moisture content (SMC) is the extent to which moisture can be withdrawn from food crops during drying that such crops can be considered safe for storage with minimal loss of nutritional qualities. Several reported minimum moisture contents, and bulk nutrients' levels of crops were collected for the purpose of this review, and scattered plot graph was employed to determine the levels of bond interaction between moisture content and each bulk nutrients in the various dried food categories. The moisture contents in grains, root and tuber crops, fruits and vegetables, and cash crops formed a SMC threshold boundary within the 6% -14%; 0% -10%; 0% -22%; and 0% -30% respectively. Crude fibre and most especially the ash content played the most crucial role by providing the strongest bond interaction with migrating moisture during drying of all the food crops' categories, and are of utmost important in the determination of SMC.

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Section: Osmotic Dryingmentioning

confidence: 97%

Section: Controlling the Quality Of Dried Food Productsmentioning

confidence: 99%

Moisture Migration and Bulk Nutrients Interaction in a Drying Food Systems: A Review

Afolabi¹

2014

FNS

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“…During the past few decades, the attention of researchers has focused more on to monitor the nutritional value during processing, preservation, and storage of fruits. One of the popular methods in preserving fruits is applying different modes of drying methods that are most common, economical, and easy to apply (Kwok et al, 2004;López et al, 2010;Mejia-Meza et al, 2010;Prasad et al, 2013). Further, drying increases the shelf life and decreases the cost of packaging, storage, and transporting of the foods (Gümü Şay et al, 2014).…”

Section: Introductionmentioning

confidence: 99%

Effect of Drying Methods on Antioxidant Activity of Syzygium Caryophyllatum (L.) Fruit Pulp

Kasunmala

Navarathne

Wickramasinghe

2021

International Journal of Fruit Science

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The perishable nature and seasonality of fruits make them harder to use in the food industry. Hence, the aim of this study is to preserve antioxidant-rich Syzygium caryophyllatum (L.) fruit using different drying techniques and evaluate the efficiency of drying methods in terms of antioxidant capacity. Fruits were dried using five different drying methods, namely, sun drying, dehumidified air drying, oven drying, vacuum drying, and freeze-drying. Highest 2,2-diphenyl-2-picryl-hydrazyl free radical scavenging activity (DPPH%) and Ferric reducing antioxidant power (FRAP) value retention were observed in vacuum drying and lowest in sun drying. Furthermore, during fruit drying, it is important to maintain the drying time as minimum as possible to minimize the loss of antioxidant activity. Therefore, vacuum drying was selected as the best drying method in preserving antioxidantrich Syzygium caryophyllatum (L.) fruit pulp.

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“…São classificados dessa forma os alimentos capazes de prover, além das necessidades nutricionais básicas, benefícios à saúde. Entre os compostos presentes nas frutas e responsáveis por benefícios à saúde estão os carotenoides, flavonoides, polifenóis e fibras (DE ANCOS, GONZÁLEZ, CANO, 2000;SHI, MOY, 2005; MOSQUERA, MORAGA, MARTINEZ-NAVARRETE, 2012; PRASAD, AZLAN, YUSOF, 2013).…”

Section: Introdução Geralunclassified

“…Estudos epidemiológicos demonstram que a combinação destes compostos pode auxiliar na prevenção ou retardo de aparecimento de doenças crônicas, incluindo doenças cardiovasculares, diabetes tipo II e alguns cânceres (TEMPLE, 2000;KRIENGSAK, BOONPRAKOB, CROSBY, 2006;PRASAD, AZLAN, YUSOF, 2013;LAMPORT et al, 2014). A ingestão inadequada de frutas e hortaliças na dieta é reconhecida como um dos dez principais fatores de risco global no desenvolvimento de doenças (SIDHU, 2012;PRASAD, AZLAN, YUSOF, 2013).…”

Section: Introdução Geralunclassified

Desenvolvimento e estabilidade de formulação de mistura em pó para o preparo de néctar de goiaba (Psidium guajava L.)

Ito¹

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Neutraceutical Properties of Dried Tropical Fruits: Guavas and Papayas

Cited by 3 publications

References 39 publications

Moisture Migration and Bulk Nutrients Interaction in a Drying Food Systems: A Review

Moisture Migration and Bulk Nutrients Interaction in a Drying Food Systems: A Review

Effect of Drying Methods on Antioxidant Activity of Syzygium Caryophyllatum (L.) Fruit Pulp

Desenvolvimento e estabilidade de formulação de mistura em pó para o preparo de néctar de goiaba (Psidium guajava L.)

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