<abstract xmlns="http://www.w3.org/1999/xhtml">

<p>The present study aims to evaluate nutrient retention in mango, avocado, and tomato dried using freezing, refractance windows, and oven methods. The quality parameters of the dried products were assessed, such as color, water activity, and antioxidant content. Greater color retention was observed for freeze-dried products than for products dried using other methods. All products showed low water activity (>0.4), which prevented microbial growth. Freeze-dried products had the highest content of lycopene and carotenoids. Instead, more flavonoids and phenolics were detected in the refractance window method and then in the oven-dried products. Although freeze-dried products are preferred, the refractance windows method could be a promising drying technology because of its energy savings, easy operations, and low cost.</p>
</abstract>

The present study aims to evaluate nutrient retention in mango, avocado, and tomato dried using freezing, refractance windows, and oven methods. The quality parameters of the dried products were assessed, such as color, water activity, and antioxidant content. Greater color retention was observed for freeze-dried products than for products dried using other methods. All products showed low water activity (>0.4), which prevented microbial growth. Freeze-dried products had the highest content of lycopene and carotenoids. Instead, more flavonoids and phenolics were detected in the refractance window method and then in the oven-dried products. Although freeze-dried products are preferred, the refractance windows method could be a promising drying technology because of its energy savings, easy operations, and low cost.

Effect of Drying Method on the Nutritional and Antioxidant Properties of Mango, Avocado, and Tomato

Journal of Horticultural Research

This work is licensed under the Creative Commons Attribution 4.0 International License.

The present study aims to evaluate nutrient retention in mango, avocado, and tomato dried using freezing, refractance windows, and oven methods. The quality...

Effect of Drying Method on the Nutritional and Antioxidant Properties of Mango, Avocado, and Tomato

Article Category: Short communication

Publié en ligne: 29 juin 2024

Pages: 43 - 50

Reçu: 01 févr. 2024

Accepté: 01 mai 2024

DOI: https://doi.org/10.2478/johr-2024-0008

Mots clés
carotenoids, flavonoids, phenolics, refractance window drying technology

© 2024 Masresha Minuye et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Effect of Drying Method on the Nutritional and Antioxidant Properties of Mango, Avocado, and Tomato

Article Category: Short communication

Publié en ligne: 29 juin 2024

Pages: 43 - 50

Reçu: 01 févr. 2024

Accepté: 01 mai 2024

DOI: https://doi.org/10.2478/johr-2024-0008

Mots cléscarotenoids, flavonoids, phenolics, refractance window drying technology

© 2024 Masresha Minuye et al., published by Sciendo

This work is licensed under the Creative Commons Attribution 4.0 International License.

Mots clés
carotenoids, flavonoids, phenolics, refractance window drying technology