Mitigation of relative humidity (RH) on phytochemicals and functional groups of dried pineapple (Ananas comosus) slices

2020

English

Aspartoffindingamechanismtoamelioratethe decomposition of phytochemicals and antioxidant in dry- ing processing, this research was conducted. To achieve this, pineapple slices was dried using relative humidity (RH)dryeratvariedtemperature(60–80°C)combinedwith RH (10–30%) conditions. The results revealed that higher RH retained with signi fi cantly difference (p <0.05) the phytochemical and antioxidant concentrations and pre- served the color and functional groups of dried pineapple under varying drying temperatures. The result also shows that concentrations of these compounds may differ as a result of disparities in the chemical composition which may be worsening by drying conditions such as higher temperature and lower RH. In effect, RH could savage the intensity of losses of these compounds and could therefore play a critical role in drying technology. Practical appli- cation: The loss of phytochemicals including polyphenols and antioxidant remains one of the challenging phenom- ena in drying technology. This research fi nds ameliorative option for mitigating against the loss of polyphenols and antioxidant by exploring the use of relative humidity (RH). The result shows that RH could savage the intensity of loss of these compounds and could therefore play a critical role in drying technology.

Sarpong, F.; Rashid, M. T.; Wahia, H.; Aly, T. A. G. A.; Zhou, C