类胡萝卜素
真空干燥
化学
喷雾干燥
食品科学
冷冻干燥
萃取(化学)
假种皮
抗氧化能力
抗氧化剂
色谱法
有机化学
作者
Hoang Van Chuyen,Paul D. Roach,John B. Golding,Sophie E. Parks,Minh H. Nguyen
摘要
Gac fruit (Momordica cochinchinensis Spreng.) is a rich source of carotenoids for the manufacture of powder, oil and capsules for food, cosmetic and pharmaceutical uses. Currently, only the aril of the Gac fruit is processed and the peel, similar to the other components, is discarded, although it contains high level of carotenoids, which could be extracted for commercial use. In the present study, four different drying methods (hot-air, vacuum, heat pump and freeze drying), different temperatures and drying times were investigated for producing dried Gac peel suitable for carotenoid extraction.The drying methods and drying temperatures significantly affected the drying time, carotenoid content and antioxidant capacity of the dried Gac peel. Among the investigated drying methods, hot-air drying at 80 o C and vacuum drying at 50 o C produced dried Gac peel that exhibited the highest retention of carotenoids and the strongest antioxidant capacity.Hot-air drying at 80 o C and vacuum drying at 50 o C are recommended for the drying of Gac peel. © 2016 Society of Chemical Industry.
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