Investigation of the Most Suitable Conditions for Dehydration of Tuckeroo (Cupaniopsis anacardioides) Fruits
作者: Ngoc Minh Quynh PhamQuan V. VuongAnh V. LeMichael C. BowyerChristopher J. Scarlett
作者单位: 1Department of Applied Sciences, School of Environmental and Life Sciences, University of Newcastle, Brush Rd, Ourimbah, New South Wales 2258, Australia; (Q.V.V.); (A.V.L.); (M.C.B.)
2Department of Biotechnology, Institute of Biotechnology and Environment, Nha Trang University, Nha Trang 650000, Vietnam
3Faculty of Bio-Food Technology and Environment, University of Technology (HUTECH), Ho Chi Minh City 700000, Vietnam
刊名: Processes, 2020, Vol.8 (2)
来源数据库: Multidisciplinary Digital Publishing Institute
DOI: 10.3390/pr8020151
关键词: TuckerooDryingFruitPhytochemicalAntioxidantDehydration
原始语种摘要: Tuckeroo (Cupaniopsis anacardioides) is an Australian native tree, possessing high level bioactivity and antioxidant activity. To prevent deterioration of active constituents, appropriate drying practices must be determined. This study comparatively evaluates the impact of a range of drying methods including freeze-, microwave-, vacuum-, hot air- and sun-drying on the physical, phytochemical and antioxidant characteristics of Tuckeroo fruit. Experimental results showed that the five drying methods had significant impact on the physicochemical properties and antioxidant activity of the fruits. Of the drying methods assessed, freeze drying best preserved Tuckeroo activity, recording higher total phenolic content (TPC) (81.88 mg gallic acid equivalent (GAE)/g), total flavonoids (TFC) (107.71...
全文获取路径: MDPI 

  • antioxidant 抗氧化剂
  • drying 干燥
  • gallic 制图布
  • phytochemical 植物化学的
  • catechin 八茶酸
  • activity 活度
  • phenolic 苯酚的
  • recommended 推荐
  • flavonoids 黄酮类似物
  • freeze