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Open AccessArticle

Investigation of the Most Suitable Conditions for Dehydration of Tuckeroo (Cupaniopsis anacardioides) Fruits

1
Department of Applied Sciences, School of Environmental and Life Sciences, University of Newcastle, Brush Rd, Ourimbah, New South Wales 2258, Australia
2
Department of Biotechnology, Institute of Biotechnology and Environment, Nha Trang University, Nha Trang 650000, Vietnam
3
Faculty of Bio-Food Technology and Environment, University of Technology (HUTECH), Ho Chi Minh City 700000, Vietnam
*
Authors to whom correspondence should be addressed.
Processes 2020, 8(2), 151; https://doi.org/10.3390/pr8020151 (registering DOI)
Received: 7 January 2020 / Revised: 20 January 2020 / Accepted: 21 January 2020 / Published: 24 January 2020
(This article belongs to the Special Issue Sustainable Food Processing Processes)
Tuckeroo (Cupaniopsis anacardioides) is an Australian native tree, possessing high level bioactivity and antioxidant activity. To prevent deterioration of active constituents, appropriate drying practices must be determined. This study comparatively evaluates the impact of a range of drying methods including freeze-, microwave-, vacuum-, hot air- and sun-drying on the physical, phytochemical and antioxidant characteristics of Tuckeroo fruit. Experimental results showed that the five drying methods had significant impact on the physicochemical properties and antioxidant activity of the fruits. Of the drying methods assessed, freeze drying best preserved Tuckeroo activity, recording higher total phenolic content (TPC) (81.88 mg gallic acid equivalent (GAE)/g), total flavonoids (TFC) (107.71 mg catechin equivalent (CAE)/g), proanthocyanidins (TPro) (83.86 mg CAE/g) and exhibited the strongest antioxidant capacity. However, vacuum drying at 65 kPa, 100 °C for 5 h is recommended for drying Tuckeroo fruits for further processing in a large scale as it also retained high levels of TPC, TFC and TPro (58 mg GAE/g, 91 mg CAE/g and 74 mg CAE/g, respectively). View Full-Text
Keywords: Tuckeroo; drying; fruit; phytochemical; antioxidant; dehydration Tuckeroo; drying; fruit; phytochemical; antioxidant; dehydration
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MDPI and ACS Style

Pham, N.M.Q.; Vuong, Q.V.; Le, A.V.; Bowyer, M.C.; Scarlett, C.J. Investigation of the Most Suitable Conditions for Dehydration of Tuckeroo (Cupaniopsis anacardioides) Fruits. Processes 2020, 8, 151.

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