Air-impingement jet drying at high temperature and air velocity enhanced the dehydration efficiency quercetin content and antiradical properties of fig slices

Tan W., . and Wang Q., . and Zhao X., . and Zheng Q., . and Li W., . and Tan S., . and Ji Q., . Air-impingement jet drying at high temperature and air velocity enhanced the dehydration efficiency quercetin content and antiradical properties of fig slices. pp. 947-958. ISSN 22317546

Drying is an effective method for preserving figs. Air-impingement jet drying (AIJD) and hot-air drying (HAD) were applied to investigate the effect of drying methods on the drying kinetics polyphenol constituents and antiradical properties of fig slices. Results showed that AIJD was more effective than HAD in decreasing drying time and protecting the 1 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity of the fig slices. Additionally AIJD was used to dry the fig slices at different temperatures (40 50 60 70 and 80C) and air velocities (6 7 and 8 m/s). The drying rates (DR) and effective moisture diffusivities (Deff) of the fig slices increased with the AIJD drying temperature. The AIJD drying activation energy (Ea) of the fig slices determined by the Arrhenius equation was 21.66 kJ/mol. The Page model was used to describe and predict the dehydration behaviour of the fig slices during AIJD. UHPLC-QqQ-MS/MS analysis identified seven phenolic acids and nine flavonoids in the dried fig slices with quinic acid rutin and chlorogenic acid being the primary polyphenols. AIJD at 80C and 8 m/s induced the highest 2 2- azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity and quercetin content in the fig slices than the other treatments.

Full text available from: Official URL: http://www.ifrj.upm.edu.my/29%20(04)%202022/22%20-...

Abstract

Drying is an effective method for preserving figs. Air-impingement jet drying (AIJD) and hot-air drying (HAD) were applied to investigate the effect of drying methods on the drying kinetics polyphenol constituents and antiradical properties of fig slices. Results showed that AIJD was more effective than HAD in decreasing drying time and protecting the 1 1-diphenyl-2-picrylhydrazyl (DPPH) scavenging activity of the fig slices. Additionally AIJD was used to dry the fig slices at different temperatures (40 50 60 70 and 80C) and air velocities (6 7 and 8 m/s). The drying rates (DR) and effective moisture diffusivities (Deff) of the fig slices increased with the AIJD drying temperature. The AIJD drying activation energy (Ea) of the fig slices determined by the Arrhenius equation was 21.66 kJ/mol. The Page model was used to describe and predict the dehydration behaviour of the fig slices during AIJD. UHPLC-QqQ-MS/MS analysis identified seven phenolic acids and nine flavonoids in the dried fig slices with quinic acid rutin and chlorogenic acid being the primary polyphenols. AIJD at 80C and 8 m/s induced the highest 2 2- azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS) scavenging activity and quercetin content in the fig slices than the other treatments.

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Item Type:	Article
AGROVOC Term:	Figs
AGROVOC Term:	Ficus carica
AGROVOC Term:	Drying
AGROVOC Term:	Hot air drying
AGROVOC Term:	High temperature
AGROVOC Term:	Polyphenol content
AGROVOC Term:	Quercetin
AGROVOC Term:	Dehydration (treatment)
AGROVOC Term:	Application of technology
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10834

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