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Food Science and Biotechnology
→ Food Science and Biotechnology 2021 ; 30(12): 1519-1526
Effects of pretreatment and air drying temperature on Noni fruit powder
Tuyen Chan Kha1 • Cong Thanh Nguyen1,2 • Luyen Thi Tran1 • Trung Tan Truong3
1 Faculty of Chemical Engineering and Food Technology, Nong Lam University, Quarter 6, Linh Trung Ward, Thu Duc City, Ho Chi Minh City 700000, Vietnam 2 Faculty of Health Sciences and Finance and Accounting, Dong Nai Technology University, Dong Nai 76000, Vietnam 3 Institute of Research and Applied Technological Science (IRATS), Dong Nai Technology University, Nguyen Khuyen Str., Quarter 5, Trang Dai Ward, Bien Hoa City, Dong Nai Province 76000, Vietnam
ABSTRACT
The plant Morinda citrifolia L. (Noni) has been the subject of several recent research due to its positive impact on the treatment and prevention of a variety of diseases. Noni fruits contain a variety of phytochemicals, including flavonoid, polyphenol, and triterpenoid saponin. This study aimed to determine the best pre-treatment (including blanching, soaking in ascorbic acid solution and metabisulfite solution) and air-drying temperature (50, 60, 70, and 80 °C) to maximize the total polyphenol content (TPC), flavonoid content (TFC), and triterpenoid saponin contents (TSC) of the resultant Noni fruit powder. The results revealed that pre-soaked Noni fruit samples in ascorbic acid or metabisulfite solution before air-drying at 60 °C were beneficial in preserving TPC, TFC, and TSC. TPC, TFC, and TSC losses increased as drying temperatures (70 and 80 °C) rose. The optimum sample was held at five different relative humidity conditions until they attained weight equilibrium. The results indicated that the sorption isotherm curve of the Noni powder was the sigmoid shape and fitted with the BET and GAB models.
KEYWORD
Morinda citrifolia L. · Pre-treatments · Air-drying · Total polyphenol · Flavonoid content · Triterpenoid saponin · Sorption isotherm
Food Science and Biotechnology 2021 ; 30(12): 1519-1526
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