Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices

Taikor (Garcinia pedunculata Roxb.) is an underutilized, however nutritious fruit, typically found in Bangladesh and northeast parts of India. Taikor slices (1 ± 0.25 cm thickness) were pretreated for 10 min in 10% sucrose, 10% fructose, and 2% brine solution. Three different temperatures, such as 4...

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Autores principales:	Mohammad Afzal Hossain, Pappu Dey, Rahman Ishtiaque Joy
Formato:	article
Lenguaje:	EN
Publicado:	Elsevier 2021
Materias:	Antioxidant activity Color changes Drying kinetics Garcinia pedunculata Microbial load Pretreatment Biology (General) QH301-705.5
Acceso en línea:	https://doaj.org/article/3b8148fe0dbd41c6b3c5a71f1043bf04
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spelling	oai:doaj.org-article:3b8148fe0dbd41c6b3c5a71f1043bf042021-11-20T04:57:01ZEffect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices1319-562X10.1016/j.sjbs.2021.08.038https://doaj.org/article/3b8148fe0dbd41c6b3c5a71f1043bf042021-12-01T00:00:00Zhttp://www.sciencedirect.com/science/article/pii/S1319562X21007233https://doaj.org/toc/1319-562XTaikor (Garcinia pedunculata Roxb.) is an underutilized, however nutritious fruit, typically found in Bangladesh and northeast parts of India. Taikor slices (1 ± 0.25 cm thickness) were pretreated for 10 min in 10% sucrose, 10% fructose, and 2% brine solution. Three different temperatures, such as 45, 50, and 55 °C were used to perform the drying operation at 30% constant relative humidity (RH). The thin-layer dehydration characteristics of taikor slices were analyzed using the Newtonian, Page, and Henderson and Pabi’s model. The changes in pH, total acidity, color, β-carotene, vitamin C, B vitamins, antioxidant activity, and microbial load calculation were done to compare the comprehensive quality of untreated and pre-treated dried taikor. After assessing the coefficient of determination (R2) and root mean square error (RMSE) values, the Page model was obtained as the best-suited model. For this model, the R2 and RMSE values were found to be approximately 1 and below 0.1094, respectively. Among the pretreatments, sucrose helped retain quality characteristics like ascorbic acid (115.25 ± 0.19 mg/100 g), antioxidant activity (33.25 ± 0.07%) more in the dried samples. The brine pretreated sample had minimum microbial growth. Fructose pretreated taikor samples dried at 45 °C exhibited maximum value of B vitamins (B1 0.025 ± 0.002 mg/100 g, B2 0.016 ± 0.002 mg/100 g, B3 0.011 ± 0.001 mg/100 g), total phenolic content (15.78 ± 0.15 mg GAE/100 g), total flavonoid content (11.11 ± 0.08 mg QE/100 g). Overall, fructose pretreated sample dried at 55 °C was found to be the best method for preserving the maximum physical and chemical quality of dried Garcinia pedunculata.Mohammad Afzal HossainPappu DeyRahman Ishtiaque JoyElsevierarticleAntioxidant activityColor changesDrying kineticsGarcinia pedunculataMicrobial loadPretreatmentBiology (General)QH301-705.5ENSaudi Journal of Biological Sciences, Vol 28, Iss 12, Pp 7269-7280 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Antioxidant activity Color changes Drying kinetics Garcinia pedunculata Microbial load Pretreatment Biology (General) QH301-705.5
spellingShingle	Antioxidant activity Color changes Drying kinetics Garcinia pedunculata Microbial load Pretreatment Biology (General) QH301-705.5 Mohammad Afzal Hossain Pappu Dey Rahman Ishtiaque Joy Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices
description	Taikor (Garcinia pedunculata Roxb.) is an underutilized, however nutritious fruit, typically found in Bangladesh and northeast parts of India. Taikor slices (1 ± 0.25 cm thickness) were pretreated for 10 min in 10% sucrose, 10% fructose, and 2% brine solution. Three different temperatures, such as 45, 50, and 55 °C were used to perform the drying operation at 30% constant relative humidity (RH). The thin-layer dehydration characteristics of taikor slices were analyzed using the Newtonian, Page, and Henderson and Pabi’s model. The changes in pH, total acidity, color, β-carotene, vitamin C, B vitamins, antioxidant activity, and microbial load calculation were done to compare the comprehensive quality of untreated and pre-treated dried taikor. After assessing the coefficient of determination (R2) and root mean square error (RMSE) values, the Page model was obtained as the best-suited model. For this model, the R2 and RMSE values were found to be approximately 1 and below 0.1094, respectively. Among the pretreatments, sucrose helped retain quality characteristics like ascorbic acid (115.25 ± 0.19 mg/100 g), antioxidant activity (33.25 ± 0.07%) more in the dried samples. The brine pretreated sample had minimum microbial growth. Fructose pretreated taikor samples dried at 45 °C exhibited maximum value of B vitamins (B1 0.025 ± 0.002 mg/100 g, B2 0.016 ± 0.002 mg/100 g, B3 0.011 ± 0.001 mg/100 g), total phenolic content (15.78 ± 0.15 mg GAE/100 g), total flavonoid content (11.11 ± 0.08 mg QE/100 g). Overall, fructose pretreated sample dried at 55 °C was found to be the best method for preserving the maximum physical and chemical quality of dried Garcinia pedunculata.
format	article
author	Mohammad Afzal Hossain Pappu Dey Rahman Ishtiaque Joy
author_facet	Mohammad Afzal Hossain Pappu Dey Rahman Ishtiaque Joy
author_sort	Mohammad Afzal Hossain
title	Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices
title_short	Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices
title_full	Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices
title_fullStr	Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices
title_full_unstemmed	Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices
title_sort	effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (garcinia pedunculata roxb.) slices
publisher	Elsevier
publishDate	2021
url	https://doaj.org/article/3b8148fe0dbd41c6b3c5a71f1043bf04
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Effect of osmotic pretreatment and drying temperature on drying kinetics, antioxidant activity, and overall quality of taikor (Garcinia pedunculata Roxb.) slices

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