Impact of different dehydration methods on physicochemical and functional properties of guava (Psidium guajava L.) powder prepared from white and pink pomaces
This study investigated the effects of various dehydration methods (hot-air drying, vacuum drying and freeze drying) on chemical composition, physicochemical and functional properties of white and pink guava pomaces, which were residues from fruit juice processing. Since freeze drying dehydrated mat...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-06-01
|
| Series: | Applied Food Research |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S277250222500006X |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841555681871659008 |
|---|---|
| author | Kanyasiri Rakariyatham Kongsak Boonyapranai Thunnop Laokuldilok Niramon Utama-ang Atitiya Nutprem Kalyanee Kaewprasit Kessinee Tatongjai |
| author_facet | Kanyasiri Rakariyatham Kongsak Boonyapranai Thunnop Laokuldilok Niramon Utama-ang Atitiya Nutprem Kalyanee Kaewprasit Kessinee Tatongjai |
| author_sort | Kanyasiri Rakariyatham |
| collection | DOAJ |
| description | This study investigated the effects of various dehydration methods (hot-air drying, vacuum drying and freeze drying) on chemical composition, physicochemical and functional properties of white and pink guava pomaces, which were residues from fruit juice processing. Since freeze drying dehydrated materials under low temperature and pressure, this method preserved colors, nutritional and bioactive compounds including dietary fibers, lycopene and total phenolic content better than hot-air and vacuum drying. The highly preserved compounds and unique texture of freeze dried materials led to increased properties such as water absorption capacity, antioxidant capacities and anti-diabetic activities. In addition, when comparing between cultivars, the dried pomace of pink guava contained higher dietary fibers, lycopene and total phenolic content than those of the white guava. The information from this study reinforces the concept of ‘zero-waste’ by using guava pomaces as co-products of fruit processing and as sources of functional ingredients for the development of food and healthcare products. |
| format | Article |
| id | doaj-art-722b63aceedd496ea7665bda393ce54e |
| institution | Kabale University |
| issn | 2772-5022 |
| language | English |
| publishDate | 2025-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Applied Food Research |
| spelling | doaj-art-722b63aceedd496ea7665bda393ce54e2025-01-08T04:53:49ZengElsevierApplied Food Research2772-50222025-06-0151100696Impact of different dehydration methods on physicochemical and functional properties of guava (Psidium guajava L.) powder prepared from white and pink pomacesKanyasiri Rakariyatham0Kongsak Boonyapranai1Thunnop Laokuldilok2Niramon Utama-ang3Atitiya Nutprem4Kalyanee Kaewprasit5Kessinee Tatongjai6Faculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand; Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, Thailand; Corresponding author: Faculty of Agro-Industry, Chiang Mai University, 155 Moo2 Mae Hia, Muang, Chiang Mai 50100, Thailand.Research Institute for Health Sciences, Chiang Mai University, Chiang Mai, ThailandFaculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand; Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, ThailandFaculty of Agro-Industry, Chiang Mai University, Chiang Mai, Thailand; Cluster of High Value Products from Thai Rice and Plants for Health, Chiang Mai University, Chiang Mai, ThailandFaculty of Agro-Industry, Chiang Mai University, Chiang Mai, ThailandFaculty of Agro-Industry, Chiang Mai University, Chiang Mai, ThailandFaculty of Agro-Industry, Chiang Mai University, Chiang Mai, ThailandThis study investigated the effects of various dehydration methods (hot-air drying, vacuum drying and freeze drying) on chemical composition, physicochemical and functional properties of white and pink guava pomaces, which were residues from fruit juice processing. Since freeze drying dehydrated materials under low temperature and pressure, this method preserved colors, nutritional and bioactive compounds including dietary fibers, lycopene and total phenolic content better than hot-air and vacuum drying. The highly preserved compounds and unique texture of freeze dried materials led to increased properties such as water absorption capacity, antioxidant capacities and anti-diabetic activities. In addition, when comparing between cultivars, the dried pomace of pink guava contained higher dietary fibers, lycopene and total phenolic content than those of the white guava. The information from this study reinforces the concept of ‘zero-waste’ by using guava pomaces as co-products of fruit processing and as sources of functional ingredients for the development of food and healthcare products.http://www.sciencedirect.com/science/article/pii/S277250222500006XSolid wasteGuava pomaceDryingAntioxidantAntimicrobialEnzyme inhibitor |
| spellingShingle | Kanyasiri Rakariyatham Kongsak Boonyapranai Thunnop Laokuldilok Niramon Utama-ang Atitiya Nutprem Kalyanee Kaewprasit Kessinee Tatongjai Impact of different dehydration methods on physicochemical and functional properties of guava (Psidium guajava L.) powder prepared from white and pink pomaces Applied Food Research Solid waste Guava pomace Drying Antioxidant Antimicrobial Enzyme inhibitor |
| title | Impact of different dehydration methods on physicochemical and functional properties of guava (Psidium guajava L.) powder prepared from white and pink pomaces |
| title_full | Impact of different dehydration methods on physicochemical and functional properties of guava (Psidium guajava L.) powder prepared from white and pink pomaces |
| title_fullStr | Impact of different dehydration methods on physicochemical and functional properties of guava (Psidium guajava L.) powder prepared from white and pink pomaces |
| title_full_unstemmed | Impact of different dehydration methods on physicochemical and functional properties of guava (Psidium guajava L.) powder prepared from white and pink pomaces |
| title_short | Impact of different dehydration methods on physicochemical and functional properties of guava (Psidium guajava L.) powder prepared from white and pink pomaces |
| title_sort | impact of different dehydration methods on physicochemical and functional properties of guava psidium guajava l powder prepared from white and pink pomaces |
| topic | Solid waste Guava pomace Drying Antioxidant Antimicrobial Enzyme inhibitor |
| url | http://www.sciencedirect.com/science/article/pii/S277250222500006X |
| work_keys_str_mv | AT kanyasirirakariyatham impactofdifferentdehydrationmethodsonphysicochemicalandfunctionalpropertiesofguavapsidiumguajavalpowderpreparedfromwhiteandpinkpomaces AT kongsakboonyapranai impactofdifferentdehydrationmethodsonphysicochemicalandfunctionalpropertiesofguavapsidiumguajavalpowderpreparedfromwhiteandpinkpomaces AT thunnoplaokuldilok impactofdifferentdehydrationmethodsonphysicochemicalandfunctionalpropertiesofguavapsidiumguajavalpowderpreparedfromwhiteandpinkpomaces AT niramonutamaang impactofdifferentdehydrationmethodsonphysicochemicalandfunctionalpropertiesofguavapsidiumguajavalpowderpreparedfromwhiteandpinkpomaces AT atitiyanutprem impactofdifferentdehydrationmethodsonphysicochemicalandfunctionalpropertiesofguavapsidiumguajavalpowderpreparedfromwhiteandpinkpomaces AT kalyaneekaewprasit impactofdifferentdehydrationmethodsonphysicochemicalandfunctionalpropertiesofguavapsidiumguajavalpowderpreparedfromwhiteandpinkpomaces AT kessineetatongjai impactofdifferentdehydrationmethodsonphysicochemicalandfunctionalpropertiesofguavapsidiumguajavalpowderpreparedfromwhiteandpinkpomaces |