Processing and Drying of Tropical Fruits Processing and Drying of Tropical Fruits Editors: Chung Lim Law, Ching Lik Hii, Sachin Vinayak Jangam and Arun Sadashiv Mujumdar 2017 Processing and Drying of Tropical Fruits Copyright © 2017 by authors of individual chapter ISBN: 978-981-11-1967-5 All rights reserved. No part of this publication may be reproduced or distributed in any form or by any means, or stored in a database or retrieval system, without the prior written permission of the copyright holder. This book contains information from recognized sources and reasonable efforts are made to ensure their reliability. However, the authors, editor and publisher do not assume any responsibility for the validity of all the materials or for the consequences of their use. Preface Tropical fruits are abundant source of nutrients and bio-active compounds that provide numerous health benefits and have been proven in many scientific studies. In today’s fast moving society and ever changing food habit of consumers have led to the development of natural food products to fulfill not only the nutritional needs but also product specifications demanded by consumers. This e-book aims to present the latest research works carried out by researchers worldwide for drying and preservation of tropical fruits ranging from the very common (e.g. mango, pineapple) to the more exotic selections (e.g. ciku, durian, dragon fruit). By converting fresh tropical fruits into dried products via advanced drying/dehydration techniques, this helps to provide an alternative choice of healthy fruit snacks especially to consumers residing outside tropical climate regions. This e-book and also several others can be freely downloaded from Prof. Mujumdar’s website (http://www.arunmujumdar.com/e-books.htm) for topics ranging from drying & dehydration, mathematical modelling to advanced food processing. To date, 19 e-books have been published by contributing authors from academia and industry. The readers are therefore encouraged to share the reading materials from this website to academics, students, industrial practitioners and libraries at no cost. On behalf of the editorial board, we would like to extend our appreciation to the contributing authors for their time and effort in preparing the respective e-book chapters. Chung Lim Law, University of Nottingham, Malaysia Campus [email protected] Ching Lik Hii, University of Nottingham, Malaysia Campus [email protected] Sachin Vinayak Jangam, NUS, Singapore [email protected] Arun S. Mujumdar, McGill University, Canada [email protected] Contributors List of Contributors Noranizan Mohd Adzahan Faculty of Food Science and Technology Universiti Putra Malaysia, 43400 UPM, Serdang Selangor, Malaysia Tel: +60389468392, Email: [email protected] Shitapan Bai-Ngew PD-FIP, Department of Product Development, Faculty of Agro-Industry Kasetsart University, Bangkok, 10900, Thailand Tel: +66 562-5010, E-mail: [email protected] Chaleeda Borompichaichartkul Department of Food Technology, Faculty of Science, Chulalongkorn University, 254 Payathai Road, Patumwan, Bangkok 10330, Thailand Tel: +662-218-5518, Email: [email protected] Javier Mauricio Castellanos-Olarte Facultad de Ingeniería Mecánica Grupo de Investigación en Desarrollo Tecnológico, Mecatrónica y Agroindustria (GIDETECHMA) Universidad Pontificia Bolivarariana Seccional Bucaramanga Autopista Piedecuesta Kilometro 7 Campus UPB, 681007 Bucaramanga, Colombia, Tel: +57 7 679 6220, E-mail: [email protected] Eric Wei Chiang Chan Faculty of Applied Sciences UCSI University No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia. Tel: +603-91018880, E-mail: [email protected] Siew Lian Chia Faculty of Food Science and Technology Universiti Putra Malaysia, 43400 UPM, Serdang Selangor, Malaysia Tel: +6038946 6000, Email: [email protected] Chien Hwa Chong School of Engineering Taylor’s University, Malaysia Tel: +60169320389, Email: [email protected] Gun Hean Chong Faculty of Food Science and Technology Universiti Putra Malaysia, 43400 UPM, Serdang Selangor, Malaysia Tel: +60389468414, Email: [email protected] Carlos Julio Cortés-Rodríguez Facultad de Ingeniería, Departamento de Ingeniería Mecánica y Mecatrónica Universidad Nacional de Colombia- Sede Bogotá Ciudad Universitaria, 111321 Bogotá, Colombia Tel: (57-1) 316 5000 Ext. 11211, Email: [email protected] Sandra Patricia Cuervo-Andrade Facultad de Ingeniería Mecánica Grupo de Investigación en Desarrollo Tecnológico, Mecatrónica y Agroindustria (GIDETECHMA). Universidad Pontificia Bolivarariana Seccional Bucaramanga Autopista Piedecuesta Kilometro 7 Campus UPB, 681007 Bucaramanga, Colombia, Tel: +57 7 679 6220, E-mail: [email protected] Adam Figiel Faculty of Life Sciences and Technology Wroclaw University of Environmental and Life Sciences, Poland Tel: +48 71 320 57 30, Email: [email protected] Rarisara Impaprasert Department of Microbiology, Faculty of Science King Mongkut's University of Technology Thonburi, 126 Pracha-Uthis Rd., Thung-Khru, Bangkok 10140, Thailand Tel: +662-470-8915, Email: [email protected] Chung Lim Law Faculty of Engineering The University of Nottingham, Malaysia Campus Tel: +60389248169, Email: [email protected] Sin Yee Lee Faculty of Food Science and Technology Universiti Putra Malaysia, 43400 UPM, Serdang Selangor, Malaysia Tel: +603-8946 6000, Email: [email protected] Diana Cristina Sinuco León Facultad de Ciencias, Departamento de Química, ¬ Grupo de Investigación Bioprospección de Compuestos Volátiles Universidad Nacional de Colombia-Sede Bogotá Ciudad Universitaria, 111321 Bogotá, Colombia Tel: 57-1-3165000 ext 14443, Email:[email protected] Prabhat K Nema Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli, Sonepat – 131028, Haryana, India Tel: +91-1302281100, Email: [email protected] Rachna Sehrawat Department of Food Engineering National Institute of Food Technology Entrepreneurship and Management Kundli, Sonepat – 131028, Haryana, India Tel: +918222827173, Email: [email protected] Choon Hui Tan Faculty of Applied Sciences UCSI University No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia. Tel: +603-91018880, E-mail: [email protected] Nantawan Therdthai PD-FIP, Department of Product Development, Faculty of Agro-Industry Kasetsart University, Bangkok, 10900, Thailand Tel: +66 562-5010, E-mail: [email protected] Aneta Wojdyło Department of Fruit and Vegetable Processing Wrocław University of Environmental and Life Sciences, Poland Tel: 71 320 7706, Email: [email protected] Chen Wai Wong Faculty of Applied Sciences UCSI University No. 1, Jalan Menara Gading, UCSI Heights, 56000 Cheras, Kuala Lumpur, Malaysia. Tel: +603-91018880, E-mail: [email protected] Table of Contents Chapter Title/Authors Page 1 The Effects of Drying Methods on the Antioxidant and Other 1 Bioactive Properties of Fruits E.W.C. Chan, C.H. Tan and C.W. Wong 2 Drying methods as means of increasing the availability of 25 tropical fruits C. W. Wong, C. H. Tan and E. W. C. Chan 3 Alternative approaches in drying to improve nutritional and 39 textural property of mango and jackfruit based snacks. C. Borompichaichartkul and R. Impaprasert 4 Drying of Durian Flour and Product Quality 59 N. Therdthai and S. Bai-Ngew 5 Drying and Dehydration of Pitaya Fruits (Hylocereus spp.) 75 S. Y. Lee, S. L. Chia, Noranizan, M. and G. H. Chong 6 Drying of Ciku (Manilkara zapota) Using Advanced Hybrid 103 Dryers C. H. Chong, A. Figiel, A. Wojdyło and C.L. Law 7 Drying of Mango Products 123 R. Sehrawat and P. K. Nema 8 Drying Process and Quality Evaluation of Guava (Psidium 145 guajava L). S. P. Cuervo-Andrade, D.C. Sinuco-León, C.J. Cortés- Rodríguez and J.M. Castellanos-Olarte Chan, E.W.C., Tan, C.H. and Wong, C.W., The Effects of Drying Methods on the Antioxidant and Other Bioactive Properties of Fruits, In Processing and Drying of Tropical Fruits, Ed. Law, C.L., Hii, C.L., Jangam, S.V., Mujumdar, A.S. 2017, ISBN - 978-981-11-1967-5, Published in Singapore, pp. 1-24. Chapter 1 The Effects of Drying Methods on the Antioxidant and Other Bioactive Properties of Fruits E.W.C. Chan, C.H. Tan and C.W. Wong Contents 1.1 Introduction 3 1.2 Phytochemicals and Bioactivities 4 1.3 Effects of Thermal Drying 10 1.4 Effects of Low-Temperature Drying 12 1.5 Effects of Drying Through Sublimation 12 1.6 Future Studies 14 1.7 Conclusion 15 References 16 Chan et al., The Effects of Drying Methods on the Antioxidant & Other Bioactive Properties of Fruits 1.1 INTRODUCTION Fruits are an important dietary component for promoting good health. Studies have shown that a daily intake of 3 to 5 servings of fruits can prevent non- communicable or chronic diseases such as cardiovascular and respiratory diseases, cancer and diabetes, that are not passed from person to person (He et al. 2007; Lichtenstein et al. 2006; Slavin and Lloyd 2012). Traditionally, fruits are highly recommended in dietary guides because of their high vitamin content, especially vitamin A and vitamin C. Indeed, much of the early research on the antioxidant properties of fruits was focused on vitamins. However, since 1990s, attention has shifted to other phytochemicals, most notably, the flavonoids, phenolic acids and other phenolic compounds (Miller and Rice-Evans 1997). These phenolic compounds have shown to be a greater