ABSTRACT

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 antioxidant-rich Syzygium caryophyllatum (L.) fruit pulp.

摘要

水果的易腐性和季节性使它们在食品工业中更难使用。因此，本研究的目的是保存富含抗氧化剂的Syzygium caryophyllatum（L.）水果使用不同的干燥技术，并根据抗氧化能力评估干燥方法的效率。水果使用五种不同的干燥方法进行干燥，即日光干燥，除湿空气干燥，烤箱干燥，真空干燥和冷冻干燥。在真空干燥中观察到最高的2，2-二苯基-2-吡啶基-肼基自由基清除活性（DPPH％）和铁还原抗氧化能力（FRAP）值保留，而在阳光干燥中观察到最低。此外，在水果干燥期间，重要的是将干燥时间保持尽可能短，以最大程度地减少抗氧化剂活性的损失。因此，选择真空干燥作为保存富含抗氧化剂的Syzygium caryophyllatum（L.）果肉的最佳干燥方法。