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Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying

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Abstract

Jackfruit chips are very popular in South Asia; however, the quality of traditional hot air-dried jackfruit chips is not desirable due to brown color and high hardness. The effects of three drying methods, instant controlled pressure drop-assisted freeze drying (FD-DIC), instant controlled pressure drop-assisted hot air drying (AD-DIC), and freeze drying (FD), on the physicochemical characteristics, color, antioxidant activity, expansion ratio, texture, rehydration, hygroscopicity, and microstructure of jackfruit (Artocarpus heterophyllus L.) chips were investigated. The FD-DIC-dried jackfruit chips showed the highest expansion ratio (119 %), the best color (△E, 6.5) and texture (hardness 42 N, crispness 19) compared with the FD- and AD-DIC-dried samples. A substantial increase in pore size was observed in the microstructure of the FD-DIC-dried chips. Compared with AD-DIC, the FD-DIC-finished jackfruit chips exhibited stronger antioxidant capacities (DPPH· free radical scavenging activity, ferric reducing power, and ABTS·+ radical cation scavenging activity) and higher retention of phenolics (1.2 mg GAE g−1) and carotenoids (3.1 μg CE g−1). In conclusion, the jackfruit chips produced by FD-DIC obtained a superior overall quality than the AD-DIC- and FD-dried samples. Considering the relatively high production cost of FD, this novel combination (FD-DIC) could be an alternative method for obtaining high-quality fruit chips or processing valuable agro-products.

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Abbreviations

ΔE :

Total color difference

ABTS:

2,2-azino-bis (3-ethylbenz-thiazoline-6-suflfonic acid)

AD:

Hot air-drying

AD-DIC:

Instant controlled pressure drop-assisted hot air-drying

CE:

β-carotene equivalents (μg g−1)

db:

Dry basis moisture content (g 100 g−1)

DPPH:

1,1-diphenyl-2-picryl-hydrazyl

ER:

Expansion ratio

FD:

Freeze drying

FD-DIC:

Instant controlled pressure drop-assisted freeze drying

FRAP:

Ferric reducing/antioxidant power

GAE:

Gallic acid equivalents (mg g−1)

RS:

Reducing sugar content (g 100 g−1)

RR:

Rehydration ratio

TA:

Titritable acidity (%)

TC:

Total carotenoid content (μg g−1)

TE:

Trolox equivalent antioxidant capacity (mM g−1)

TP:

Total phenolic content (mg g−1)

TPTZ:

2,4,6-tripyridyl-s-triazine

TSS:

Total soluble solid (°Brix)

wb:

Wet basis moisture content (g 100 g−1)

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Acknowledgments

The authors would like to acknowledge the Special Fund for Agro-scientific Research in the Public Interest Program (No. 201303077) of the Chinese Ministry of Agriculture (MOA).

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Authors and Affiliations

  1. Institute of Food Science and Technology, CAAS, Key Laboratory of Agro-Products Processing, Ministry of Agriculture, Beijing, 100193, China

    Jianyong Yi, Ping Wang, Jinfeng Bi, Xuan Liu & Xinye Wu

  2. College of Food Science and Technology, Shanghai Ocean University, Shanghai, 201306, China

    Ping Wang & Yaoguang Zhong

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  1. Jianyong Yi
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  2. Ping Wang
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  3. Jinfeng Bi
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  4. Xuan Liu
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Correspondence to Jinfeng Bi.

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Yi, J., Wang, P., Bi, J. et al. Developing Novel Combination Drying Method for Jackfruit Bulb Chips: Instant Controlled Pressure Drop (DIC)-Assisted Freeze Drying. Food Bioprocess Technol 9, 452–462 (2016). https://doi.org/10.1007/s11947-015-1643-4

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  • DOI: https://doi.org/10.1007/s11947-015-1643-4

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