Effect of Raw Material Preparation on Quality of Antioxidant Dietar
Main Article Content
Abstract
The objective of this research was to study the effect of raw material preparation on the quality of antioxidant dietary fiber powder processed from purple passion fruit peel. Raw material preparation was carried out. The sliced passion fruit peel were blanched in hot water at 90±2oC for 3 minutes, soaked in 3% sodium chloride solution for 10 minutes prior to drying by hot air oven at 62oC for 300 minutes, and then ground into fine powder. Compared with, traditional peel powder produced without raw material preparation by drying sliced passion fruit peel in hot air oven under 60oC for 400 minutes and grounding into powder. The results showed that antioxidant dietary fiber powder from passion fruit peel comprised total dietary fiber content (82.33 g/100g db) insoluble dietary fiber content (66.00 g/100g db) and anthocyanin content (17.09 mg Cyn-3-Glu/100g db) than those in peel powder, but the total phenolic compounds content (65.38 mg GAE/100g db) antioxidant activity (87.89%) were less than peel powder (p < .05). There was no significant difference in soluble dietary fiber content (14.56–16.32 g/100g db) (p > .05). between the products Moreover, antioxidant dietary fiber powder which has more porosity lead to better water holding capacity (18.51 g water/g db) oil holding capacity (3.58 g oil/g db) swelling capacity (23.13 ml/g db) and glucose retardation index (5.82–22.72%) than traditionally dried passion fruit peel powder.
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Applied Science Research Articles
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References
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[2] J. A. Larrauri, “New approaches in the preparation of high dietary fibre powder from fruit by-products,” Trends in Food Science and Technology, vol. 10, no. 1, pp. 3–8, January 1999.
[3] B. Hernandez-Santos, M. A. Vivar-Vera, J. Rodrıguez-Miranda, E. Herman-Lara, J. G. Torruco-Uco, O. Acevedo-Vendrell, and C. E. Martınez-Sanchez, “Dietary fibre and antioxidant compounds in passion fruit (Passiflora edulis f. flavicarpa) peel and depectinised peel waste,” International Journal of Food Science and Technology, vol. 50, no. 1, pp. 268–274, January 2015.
[4] L. Kidoy, A. M. Nygard, O. M. Andersen, A. T. Pedersen, D. W. Aksnes, and B. T. Kiremire, “Anthocyanins in fruits of Passiflora edulis and P. suberosa,” Journal of Food Composition and Analysis, vol. 10, no.1, pp. 49–54, March 1997.
[5] S. Nilnakara, “Effects of blanching and drying on physicochemical properties of high dietary fiber powder produced from cabbage residues,” M.S. thesis, Food Engineering, Engineering, King Mongkut’s University of Technology Thonburi, 2006 (in Thai).
[6] P. Wachirasiri, S. Julakarangka, and S. Wanlapa, “The effects of banana peel preparations on the properties of banana peel dietary fibre concentrate,” Songklanakarin Journal of Science and Technology, vol. 31, no. 6, pp. 605–611, November 2009.
[7] Y. Tanongkankit, “Production of dirtary fiber powder having antioxidants, glucosinolates and sulforaphane fron white cabbage outer leaves,” M.S. thesis, Food Engineering, Engineering, King Mongkut’s University of Technology Thonburi, 2011 (in Thai).
[8] P. P. Lewicki, “Design of hot air drying for better foods,” Trends in Food Science and Technology, vol. 17, no. 4, pp. 153–163, April 2006.
[9] K. Sartprasit and K. Limroongreungrat, “Utilization of mangosteen rind as a source of dietary fiber in cake-type doughnut,” Agricultural Science Journal, vol. 40, no. 3, pp. 97–100, 2009 (in Thai).
[10] S. Apirattananusorn, “Development of low calorie mangosteen jam supplemented with rind of mangosteen,” KKU Research Journal, vol. 16, no. 7, pp. 825–834, 2011 (in Thai).
[11] V. Oreopoulou and C. Tzia, “Utilization of plant by-products for the recovery of proteins, dietary fibers, antioxidants, and colorants,” in V. Oreopoulou, and W. Russ (Eds.), Utilization of by-products and treatment of waste in the food industry, NY: Springer Science, 2007, pp. 209–232.
[12] AOAC: Official method of analysis, 16th ed., Association of Official Analytical Chemists, 1995.
[13] A. Chaovanalikit and A. Mingmuang, “Anthocyanin and total phenolic content of mangosteen and its juices,” Srinakharinwirot Science Journal, vol. 23, no. 1, pp. 68–78, 2007 (in Thai).
[14] L. Yu, K. Zhou, and J. Party, “Antioxidant properties of cold-presessed black caraway, carrot, cranberry and hamp seed oils,” Food Chemistry, vol. 91, no. 4, pp. 723–729, August 2005.
[15] N. Turkmen, F. Sari, and Y. S. Velioglu, “The effect of cooking methods on total phenolics and antioxidant activity of selected green vegetables,” Food Chemistry, vol. 93, no. 4, pp. 713–718, December 2005.
[16] W. H. Andrews and T. S. Hammack. (2003, April). Bacteriological Analytical Manual Chapter 1 Food sampling and preparation of sample homogenate. U.S. Food and Drug Administration. [Online]. Available: https://www.fda.gov/Food/FoodScienceResearch/LaboratoryMethods/ucm063335.htm
[17] M. Wennbeg, J. Ekvall, K. Olsson, and M. Nyman, “Changes in carbohydrate and glucosinolate composition in white cabbage (Brassica oleracea L. varcapitata) during blanching and treatment with acetic acid, Food Chemistry, vol. 96, pp. 226–236, 2006.
[18] M. C. Garau, S. Simal, C. Rossello´, and A. Femenia, “Effect of air-drying temperature on physico-chemical properties of dietary fibre and antioxidant capacity of orange (Citrus aurantium v. Canoneta) by-products. Food Chemistry, vol. 104, no. 3, pp. 1014–1024, 2007.
[19] J. H. López-Vargas, J. Fernández-López, J. A. Pérez-Álvarez, and M. Viuda-Martos, “Chemical, physico-chemical, technological, antibacterial and antioxidant properties of dietary fiber powder obtained from yellow passion fruit (Passiflora edulis var. flavicarpa) co-products,” Food Research International, vol. 51, no. 2, pp. 756–763, May 2013.
[20] C. M. Ajila, S. G. Bhat, and U. J. S. Prasada Rao, “Valuable components of raw and ripe peels from two Indian mango varieties,” Food Chemistry, vol. 102, no. 4, pp. 1006–1011, 2007.
[21] G. A. Spiller, “Suggestions for a basis on which to determine a desirable intake of dietary fibre,” In: G.A. Spiller, (Ed.) CRC Handbook of Dietary Fibre in Human Nutrition. Florida: CRC Press, 1986, pp. 281–283.
[22] S. Ou, K. C. Kwok, Y. Li, and L. Fu, “In vitro study of possible role of dietary fiber in lowering postprandial serum glucose,” Journal of Agricultural and Food Chemistry, vol. 49, no. 2, pp. 1026–1029, February 2001.
[23] C. S. Ku and S. P. Mun, “Optimization of the extraction of anthocyanin from Bokbunja (Rubus coreanus Miq.) marc produced during traditional wine processing and characterization of the extracts,” Bioresource Technology, vol. 99, no. 7, pp. 8325–8330, November 2008.
[24] F. Figuerola, M. L. Hurtado, A. M. Estevez, I. Chiffelle, and F. Asenjo, “Fibre concentrates from apple pomace and citrus peel as potential fibre sources for food enrichment,” Food Chemistry, vol. 91, no. 3, pp. 389–582, July 2005.
[25] Y. Nishiba and I. Suda, “Degradation of vitamin E, vitamin C, and lutein in soybean homogenate: a comparison of normal soybean and lipoxygenase-lacking (triple-null) soybean,” Journal of Agricultural and Food Chemistry, vol. 6, no. 9, pp. 3708–3712, August 1998.
[26] H. N. E. Kessy, Z. Hu, L. Zhao, and M. Zhou, “Effect of steam blanching and drying on phenolic compounds of litchi pericarp,” Molecules, vol. 21, no. 6, pp. 729, June 2016.
[27] I. Amin and Y. M. Lee, “Effect of different blanching times on antioxidant properties in selected cruciferous vegetables,” Journal of the Science of Food and Agriculture, vol. 85, no. 13, pp. 2314–2320, October 2005.
[28] H. H. Nurhuda, M. Y. Maskat, S. Mamot, J. Afiq, and A. Aminah, “Effect of blanching on enzyme and antioxidant activities of rambutan (Nephelium lappaceum) peel,” International Food Research Journal, vol. 20, no. 4, pp. 1725–1730, 2013.
[29] J. Samoticha, A. Wojdyło, and K. Lech, “The influence of different the drying methods on chemical composition and antioxidant activity in chokeberries,” LWT - Food Science and Technology, vol. 66, pp. 484–489, March 2016.
[30] E. M. Konta, M. Ribeiro-Almeida, C. L. Do Amaral, J. D. C. Darin, V. V. De Rosso, A. Z. Mercadante, L. M. G. Antunes, and M. L. P. Bianchi, “Evaluation of the antihypertensive properties of yellow passion fruit pulp (Passiflora edulis Sims f. flavicarpa Deg.) in spontaneously hypertensive rats,” Phytotherapy Research, vol. 28, no. 1, pp. 28–32, February 2013.
[31] S. Zibadi, R. Farid, S. Moriguchi, Y. Lu, L. Y. Foo, P. M. Tehrani, J. B. Ulreich, and R. R. Watson, “Oral administration of purple passion fruit peel extract attenuates blood pressure in female spontaneously hypertensive rats and humans,” Nutrition Research, vol. 27, no. 7, pp. 408–416, July 2007.
[32] Y. Tanongkankit, “Utilization of vegetable and fruit residues for production of dietary fiber powder,” Journal of Food Technology, Siam University, vol. 9, no. 1, pp. 31–38, 2014 (in Thai).
[33] Y. Lario, E. Sendra, J. Garc´ıa-Pe´rez, C. Fuentes, E. Sayas-Barbera´, J. Ferna´ndez-Lo´pez, and J. A. Pe´rez-Alvarez, “Preparation of high dietary fiber powder from lemon juice by-products,” Innovative Food Science and Emerging Technologies, vol. 5, no. 1, pp. 113–117, March 2004.
[34] T. M. Crizel, A. Jablonski, A. de O. Rios, R. Rech, and S. H. Flores, “Dietary fiber from orange byproducts as a potential fat replacer,” LWT-Food Science and Technology, vol. 53, no. 1, pp. 9–14, September 2013.
[35] P. Wachirasiri, “Dietary fibers extraction from kluai namwa peels,” M.S. thesis, Department of Home Economics, Faculty of Agriculture, Kasetsart University, 2007 (in Thai).
[36] S. Rotjanakunnatam and A. Chantaraponpan, “Chemical and physico-chemical properties of antioxidant dietary fiber (AODF) from the Kaew Mango (Mangifera indica L.),” in The 10th Mahasarakham University Research Conference, 2014, pp. 333–341.
[37] A. K. Biswas, V. Kumar, S. Bhosle, J. Sahoo, and M.K. Chatli, “Dietary fibers as functional ingredients in meat products and their role in human health,” International Journal of Livestock Production, vol. 2, no. 4, pp. 45–54, April 2011.
[38] D. Betancur-Ancona, G. Peraza-Mercado, Y. Moguel-Ordoñez, and S. Fuertes-Blanco, “Physicochemical characterization of lima bean (Phaseolus lunatus) and Jack bean (Canavalia ensiformis) fibrous residues,” Food Chemistry, vol. 84, no. 2, pp. 287–295, February 2004.
[39] M. Viuda-Martos, Y. Ruiz-Navajas, A. Martin-Sánchez, E. Sánchez-Zapata, J. Fernández-López, E. Sendra, E. Sayas-Barberá, C. Navarro, and J. A. Pérez-Álvarez, “Chemical, physico-chemical and functional properties of pomegranate (Punica granatum L.) bagasses powder co-product,” Journal of Food Engineering, vol. 110, no. 2, pp. 220–224, May 2012.
[40] A. Femenia, G. Sastre-Serrano, S. Simal, M. C. Garau, V. Eim, and C. Rosselló, “Effects of air-drying temperature on the cell walls of kiwifruit processed at different stages of ripening,” LWT—Food Science and Technology, vol. 42, no. 1, pp. 106–112, 2009.
[41] S. Lertphatcharanon, “The extraction and application of dietary fiber from by-product of fresh ground turmeric (Curcuma longa Linn.),” M.S. thesis, Faculty of graduate studies, Mahidol University, 2007 (in Thai).
[42] C. F. Chau and Y. L. Huang, “Comparison of the chemical composition and physicochemical properties of different fibers prepared from the peel of Citrus sinensis L. Cv. Liucheng,” Journal of Agricultural and Food Chemistry, vol. 51, no. 9, pp. 2615–2618, March 2003.
[43] S. Martínez-Cervera, A. Salvador, B. Muguerza, L. Moulay, and S. M. Fiszman, “Cocoa fibre and its application as a fat replacer in chocolate muffins,” LWT - Food Science and Technology, vol. 44, no. 3, pp. 729–736, April 2011.
[44] A. K. Verma, B. D. Sharma, and R. Banerjee, “Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets,” LWT - Food Science and Technology, vol. 43, no. 4, pp. 715–719, May 2010.
[45] E. H. Lee, H. J. Yeom, M. S. Ha, and D. H. Bae, “Development of banana peel jelly and its antioxidant and textural properties,” Food Science and Biotechnology, vol. 19, no. 2, pp. 449–455, April 2010.
[46] Thai Industrial Standards Institute (TISI), TCPS 676: Tumeric powder, 2004.