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• W3201419791 abstract "Tambun Pomelo (PO52) also known as Limau Bali in Malaysia is a native citrusfruit recognized as the largest citrus fruit in the world. Pomelo is commonly eatenfresh while the pomelo residues (~50%) consist of flavedo, albedo, lamella andpulp waste discarded without acknowledging its potential. A significant amount(p < 0.05) of antioxidant compounds was found in the pomelo residues comparedto the pomelo flesh. One of the major antioxidant compounds namely naringin inpomelo peel was stated as a health-promoting compound with the ability to lowerthe risk of heart disease. However, high levels of moisture from fresh pomeloresidues cause it to deteriorate over time, because of the microorganismreactions. Thus, the drying process was recommended as a method ofpreservation. Conventional hot air oven drying (CD) is known using hot air as aheat source for drying a product while the mechanism of vacuum oven drying(VD) utilized the removal of water molecules by evaporation due to the reducedpressure. However, optimum drying methods or conditions have yet to beinvestigated. Furthermore, the determination of drying kinetics of conventionaldrying (CD) and vacuum drying (VD) which, explain the drying behavior ofpomelo residues at different drying temperatures has not yet been established.Information on the degradation of the kinetic constant of naringin and itsantioxidant capacities in pomelo residue during storage is also limited.Therefore, the overall aims of this research were to investigate the impact ofdifferent drying methods (CD and VD) on the quality of pomelo residues. Theselection of optimum drying parameters was based on the capability to retainhigh total phenolic content (TPC) and contribute to antioxidant capacity (DPPHscavenging activity), where high desirability index (D ≥ 0.80) were obtained fromstatistical analysis. Furthermore, kinetic modeling was analyzed for both dryingmethods and degradation of naringin in dried pomelo residues during storagewere also identified. Selection of best drying models was referred to the highest value of determination of coefficient (R2) and the lowest value of standard errorof estimates (SEE) between drying models. The effects of storage time (12thweek at 8 °C) for both drying methods applied were also compared and thefitness of kinetic degradation of naringin and antioxidant capacities to zero, firstand second order was evaluated. The results showed that both drying methods(CD and VD) at different drying temperature significantly affected (p < 0.05) thequality of the pomelo residues. Pomelo albedo was found to contain the highesttotal phenolic content when compared to other pomelo residues. The currentfindings also showed that VD at 90 °C (VD90) was indicated as the best dryingprocess for pomelo albedo (D ≥ 0.80). The diffusion approach model showed thebest fit for CD whereas the two-term exponential model showed the best fit forVD method of pomelo albedo at 50 - 90 °C of drying temperatures. The effectivemoisture diffusivity (Deff) was shown to decrease linearly over the statedtemperature range - from 5.00 x 10-7 to 6.98 x 10-7 m2/s for CD whereas Deff forVD was shown to increase -within the range of 9.86 x 10-7 - 1.30 x 10-6 m2/s. Theabsence of oxygen was shown to be correlated with the rate of moisture thatevaporated from samples to the environment under vacuum condition in VDdrying process (p < 0.05). During storage, vacuum dried crude extract (VC)attributed to a higher concentration of naringin when compared to freeze-driedcrude extract (FC) at the initial week (0th week)(p < 0.05), however, as storagetime increases, the rate of naringin degradation kinetic were found to be lower inFC (p < 0.05), indicating higher stability of FC than VC. Naringin degradation canbe described in zero, first and second order with the highest value (R2 > 0.89)and lowest value of SEE (value less than 0.05). The present study providesinsightful information for the post-harvest research, food, nutraceutical, andpharmaceutical industry as a guideline to produce a new alternative source ofhigher bioactive compounds from pomelo’s albedo." @default.
• W3201419791 created "2021-09-27" @default.
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• W3201419791 date "2020-06-01" @default.
• W3201419791 modified "2023-09-23" @default.
• W3201419791 title "Physicochemical and antioxidant properties of pomelo residues using different drying methods and kinetic models of naringin degradation" @default.
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