• Contact Us
    • Send Feedback
    • Login
    View Item 
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    •   Home
    • Journal and Journal Articles
    • Journal and Journal Articles
    • View Item
    JavaScript is disabled for your browser. Some features of this site may not work without it.

    Browse

    Whole Repository
    CollectionsIssue DateRegionCountryHubAffiliationAuthorsTitlesSubject
    This Sub-collection
    Issue DateRegionCountryHubAffiliationAuthorsTitlesSubject

    My Account

    Login

    Welcome to the International Institute of Tropical Agriculture Research Repository

    What would you like to view today?

    Changes in microstructure and functional properties of papaya as affected by osmotic pre-treatment combined with freeze-drying

    Thumbnail
    View/Open
    S18ArtUdomkunChangesInthomDev.pdf (2.239Mb)
    Date
    2018
    Author
    Udomkun, Patchimaporn
    Argyropoulos, D.
    Nagle, M.
    Mahayothee, B.
    Alamu, E.O.
    Müller, J.
    Type
    Journal Article
    Target Audience
    Scientists
    Metadata
    Show full item record
    Abstract/Description
    Freeze-drying represents a very effective method to significantly prevent loss of nutrients, especially heat-sensitive compounds. Moreover, osmotic dehydration is frequently applied prior to drying in order to facilitate moisture removal and improve quality. In the present study, the effect of osmotic pre-treatment combined with freeze-drying at different working pressures on microstructure, colour, and functional properties such as carotenoid contents, total phenolic contents (TP) and antioxidant activity in papayas was investigated. Osmotic pretreatment prior to freeze-drying resulted in increased yellowness, apparent density, and solid density, while carotenoids, TP, and antioxidant activity were lower compared to untreated samples. SEM images clearly showed that the effect of working pressure on the characteristic of dried papaya structure. Samples dried at working pressure of 9 and 77 kPa showed higher deformation with large cavities and dense dry layer when compared with those at 28 kPa. In addition, samples were significantly higher in lightness, redness, colour difference, and porosity when the working pressure was applied at 9 kPa. A reduction of working pressure had a negative effect on the retention of carotenoids, TP, and antioxidant activity in freeze-dried samples. It can be concluded that 28 kPa of pressure better conserved bioactive compounds and minimised structural deformation.
    Permanent link to this item
    https://hdl.handle.net/20.500.12478/2715
    Non-IITA Authors ORCID
    Alamu Emmanuel Oladejihttps://orcid.org/0000-0001-6263-1359
    Patchimaporn Udomkunhttps://orcid.org/0000-0003-0115-1997
    Research Themes
    NUTRITION & HUMAN HEALTH
    IITA Subjects
    Biodiversity; Nutrition
    Agrovoc Terms
    Drying; Papaya; Carotenoids; Antioxidants; Osmotic; Freeze-Drying; Phenolics; Bioactive Compounds
    Regions
    Europe
    Countries
    Germany
    Journals
    Journal of Food Measurement and Characterization
    Collections
    • Journal and Journal Articles4835
    copyright © 2019  IITASpace. All rights reserved.
    IITA | Open Access Repository