Binh Q. Hoang , Ngoan H. Nguyen , Quan A. Do , Tram N. Pham , Trang L. H. Do , & Diep T. N. Duong *

* Correspondence: Duong Thi Ngoc Diep (email: duongngocdiep@hcmuaf.edu.vn)

Main Article Content

Abstract

This study was carried out to evaluate the effects of storage temperature (5 - 7oC, 29 - 31oC, and 50oC) and relative humidity (RH 10 - 84%) on the stability of antioxidant compounds such as betacyanin, polyphenols. The changes in color, moisture content, the water activity of spray-dried red  flesh  dragon fruit powder during storage were also observed. The results showed that after 40 days of storage at 5 - 7oC, the samples got betacyanin content of 3.76 mg/100 g dw and a total phenolic of 28.31 mg/100 g dw. These values were higher than those of samples stored at ambient temperature (29 - 31oC) and 50oC. Besides, this study also recorded that the low relative humidity of the environment at 10 - 23% maintained the product’s betacyanin (4.16 - 3.61 mg/100 g dw) and polyphenol content (27.29 - 25.66 mg/100 g dw) as well as a desirable water activity, which was better than the zone from 57% to 84% (0.28- 0.3).

Keywords: Instant powder, Red flesh dragon fruit, Relative humidity, Storage, Temperature

Article Details

References

Badii, F., Farahnaky, A., & Behmadi, H. (2014). Effect of storage relative humidity on physical stability of dried fig. Journal of Food Processing and Preservation 38(1), 477-483. https://doi.org/10.1111/j.1745-4549.2012.00797.x

Bakar, J., Ee, S. C., Muhammad, K., Hashim, D. M., & Adzahan, N. (2013). Spray-drying optimization for red pitaya peel (Hylocereus polyrhizus). Food and Bioprocess Technology 6(5), 1332-1342. https://doi.org/10.1007/s11947-012-0842-5

Bhandari, B. R., Datta, N., Crooks, R., Howes, T., & Rigby, S. (1997). A semi-empirical approach to optimise the quantity of drying aids required to spray dry sugar rich foods. Drying Technology 15(10), 2509-2525. https://doi.org/10.1080/07373939708917373

Chang, L. S., Karim, R., Abdulkarim, S. M., Yusof, Y. A., & Ghazali, H. M. (2018). Storage stability, color kinetics and morphology of spray-dried soursop (Annona muricata L.) powder: effect of anticaking agents. International Journal of Food Properties 21(1), 1937-1954. https://doi.org/10.1080/10942912.2018.1510836

Ee, S. C., Bakar, J., Kharidah, M., Dzulkifly, M. H., & Noranizan, A. (2014). Physico-chemical properties of spray-dried red pitaya (Hylocereus polyrhizus) peel powder during storage. International Food Research Journal 21(1), 155-160.

Fang, Z., & Bhandari, B. (2011). Effect of spray drying and storage on the stability of bayberry polyphenols. Food Chemistry 129(3), 1139-1147. https://doi.org/10.1016/j.foodchem.2011.05.093

Ferrari, C. C., Germer, S. P. M, Alvim, I. D., & de Aguirre, J. M. (2013). Storage stability of spray-dried blackberry powder produced with maltodextrin or gum arabic. Drying Technology 31(4), 470-478. https://doi.org/10.1080/07373937.2012.742103

Greenspan, L. (1977). Humidity fixed points of binary saturated aqueous solution. Journal of Research of the National Bureau of Standards-A. Physics and Chemistry 81A(1), 89-96. https://doi.org/10.6028/jres.081A.011

Herbach, K. M., Stintzing, F. C., & Carle, R. (2004). Thermal degradation of betacyanins in juices from purple pitaya [Hylocereus polyrhizus (Weber) Britton & Rose] monitored by high-performance liquid chromatography–tandem mass spectometric analyses. European Food Research and Technology 219(4), 377-385. https://doi.org/10.1007/s00217-004-0948-8

Hernández-Sandoval, G. R., Cortés-Rodríguez, M., & Ciro-Velásquez, H. J. (2014). Effect of storage conditions on quality of a functional powder of cape gooseberry obtained by spray drying. Revista UDCA Actualidad & Divulgación Científica 17(1), 139-149.

Huynh, N. T., Smagghe, G., Gonzales, G. B., Van Camp, J., & Raes, K. (2014). Enzyme-assisted extraction enhancing the phenolic release from cauliflower (Brassica oleracea L. var. botrytis) outer leaves. Journal of Agricultural and Food Chemistry 62(30), 7468-7476. https://doi.org/10.1021/jf502543c

Kha, T. C., Nguyen, M. H., Roach, P. D., & Stathopoulos, C. E. (2015). A storage study of encapsulated gac (Momordica cochinchinensis) oil powder and its fortification into foods. Food and Bioproducts Processing 96, 113-125. https://doi.org/10.1016/j.fbp.2015.07.009

Mba, O. I., Kwofie, E. M., & Ngadi, M. (2019). Kinetic modelling of polyphenol degradation during common beans soaking and cooking. Heliyon 5(5), e01613. https://doi.org/10.1016/j.heliyon.2019.e01613

Santos, G. B. M., Dionísio, A. P., Magalhães, H. C. R., de Abreu, F. A. P., Lira, S. M., de Lima, A. C. V., de Silva, G. S., Guedes, J. A. C., da Silva Araujo, I. M., Artur, A. G., Pontes, D. F., & Zocolo, G. J. (2020). Effects of processing on the chemical, physicochemical, enzymatic, and volatile metabolic composition of pitaya (Hylocereus polyrhizus (F.A.C. Weber) Britton & Rose). Food Research International 127, 108710. https://doi.org/10.1016/j.foodres.2019.108710

Shishir, M. R. I., Taip, F. S., Saifullah, M., Aziz, N. A., & Talib, R. A. (2017). Effect of packaging materials and storage temperature on the retention of physicochemical properties of vacuum-packed pink guava powder. Food Packaging and Shelf Life 12, 83-90. https://doi.org/10.1016/j.fpsl.2017.04.003

Tze, N. L., Han, C. P., Yusof, Y. A., Ling, C. N., Talib, R. A., Taip, F. S., & Aziz, M. G. (2012). Physicochemical and nutritional properties of spray-dried pitaya fruit powder as natural colorant. Food Science and Biotechnology 21(3), 675-682. https://doi.org/10.1007/s10068-012-0088-z

Wu, L., Hsu, H. W., Chen, Y. C., Chiu, C. C., Lin, Y. I., & Ho, J. A. (2006). Antioxidant and antiproliferative activities of red pitaya. Food Chemistry 95(2), 319-327. https://doi.org/10.1016/j.foodchem.2005.01.002