Effect of vacuum infrared drying and tray drying on physicochemical properties, antioxidant activities, and α-amylase and α-glucosidase inhibition of banana bract powder


Citation

Chittrakorn, S. and Ruttarattanamongkol, K. and Detyothin, S. and Kongbangkerd, T. (2024) Effect of vacuum infrared drying and tray drying on physicochemical properties, antioxidant activities, and α-amylase and α-glucosidase inhibition of banana bract powder. International Food Research Journal (Malaysia), 31. pp. 1155-1164. ISSN 2231 7546

Abstract

Banana bracts, a by-product of banana production, were subjected to vacuum infrared and tray drying at 50, 60, and 70°C, and the physicochemical properties, antioxidant activity, and digestive enzyme inhibition of banana bract powder were investigated. Banana bract powder contained 15.27 - 15.75% crude fibre. The yellowness, browning index, and water absorption of banana bract powder dried by a vacuum infrared dryer was higher than traydried powder. Bulk density and tapped density of banana bract powder dried by a vacuum infrared dryer were significantly lower, while the Carr index was higher than the tray-dried sample. Total phenolic content (TPC) and DPPH of powder dried by tray and vacuum infrared dryers decreased with increasing drying temperature. Vacuum infrared powder dried at 70°C effectively enhanced the uptake of glucose, and inhibited α-glucosidase activity compared to tray-dried powder, while tray drying at 60°C gave the highest αamylase inhibition. The results indicated that banana bract powder could be added as a functional ingredient in food products.


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Abstract

Banana bracts, a by-product of banana production, were subjected to vacuum infrared and tray drying at 50, 60, and 70°C, and the physicochemical properties, antioxidant activity, and digestive enzyme inhibition of banana bract powder were investigated. Banana bract powder contained 15.27 - 15.75% crude fibre. The yellowness, browning index, and water absorption of banana bract powder dried by a vacuum infrared dryer was higher than traydried powder. Bulk density and tapped density of banana bract powder dried by a vacuum infrared dryer were significantly lower, while the Carr index was higher than the tray-dried sample. Total phenolic content (TPC) and DPPH of powder dried by tray and vacuum infrared dryers decreased with increasing drying temperature. Vacuum infrared powder dried at 70°C effectively enhanced the uptake of glucose, and inhibited α-glucosidase activity compared to tray-dried powder, while tray drying at 60°C gave the highest αamylase inhibition. The results indicated that banana bract powder could be added as a functional ingredient in food products.

Additional Metadata

[error in script]
Item Type: Article
AGROVOC Term: drying
AGROVOC Term: tray dryers
AGROVOC Term: temperature
AGROVOC Term: crude fibre
AGROVOC Term: phenolic content
AGROVOC Term: bananas
AGROVOC Term: chemicophysical properties
Geographical Term: Thailand
Depositing User: Nor Hasnita Abdul Samat
Date Deposited: 05 May 2026 07:08
Last Modified: 05 May 2026 07:08
URI: http://webagris.upm.edu.my/id/eprint/3316

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