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KMID : 1007520210300121519
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Food Science and Biotechnology
2021 Volume.30 No. 12 p.1519 ~ p.1526
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Effects of pretreatment and air drying temperature on Noni fruit powder
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Kha Tuyen Chan
Nguyen Cong Thanh
Tran Luyen Thi
Truong Trung Tan
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Abstract
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The plant Morinda citrifolia L. (Noni) has been the subject of several recent research due to its positive impact on the treatment and prevention of a variety of diseases. Noni fruits contain a variety of phytochemicals, including flavonoid, polyphenol, and triterpenoid saponin. This study aimed to determine the best pre-treatment (including blanching, soaking in ascorbic acid solution and metabisulfite solution) and air-drying temperature (50, 60, 70, and 80 °C) to maximize the total polyphenol content (TPC), flavonoid content (TFC), and triterpenoid saponin contents (TSC) of the resultant Noni fruit powder. The results revealed that pre-soaked Noni fruit samples in ascorbic acid or metabisulfite solution before air-drying at 60 °C were beneficial in preserving TPC, TFC, and TSC. TPC, TFC, and TSC losses increased as drying temperatures (70 and 80 °C) rose. The optimum sample was held at five different relative humidity conditions until they attained weight equilibrium. The results indicated that the sorption isotherm curve of the Noni powder was the sigmoid shape and fitted with the BET and GAB models.
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KEYWORD
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Morinda citrifolia L., Pre-treatments, Air-drying, Total polyphenol, Flavonoid content, Triterpenoid saponin, Sorption isotherm
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