Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization Method
The proper processing of fruits and vegetable-based food products will improve appearance, taste, bioactivities, and preservation. Freeze-dried (FD) or lyophilization of foods extends shelf life and preserves food's nutritional value and bioactivities. The objective of this study is to compare...
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| Format: | Article |
| Language: | English |
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Shahid Sadoughi University of Medical Sciences and Health Services
2024-11-01
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| Series: | Journal of Nutrition and Food Security |
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| Online Access: | http://jnfs.ssu.ac.ir/article-1-834-en.pdf |
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| _version_ | 1846172844613959680 |
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| author | Wahyu Widowati Ariesa Pandanwangi Teddy Marcus Zakaria Diah Kusumawaty Teresa Liliana Wargasetia Shiela Stefani Hanna Sari Widya Kusuma Fadhilah Haifa Zahiroh Ruth Meiraning Tyas Vini Ayuni Syifa Indah Suci Ati |
| author_facet | Wahyu Widowati Ariesa Pandanwangi Teddy Marcus Zakaria Diah Kusumawaty Teresa Liliana Wargasetia Shiela Stefani Hanna Sari Widya Kusuma Fadhilah Haifa Zahiroh Ruth Meiraning Tyas Vini Ayuni Syifa Indah Suci Ati |
| author_sort | Wahyu Widowati |
| collection | DOAJ |
| description | The proper processing of fruits and vegetable-based food products will improve appearance, taste, bioactivities, and preservation. Freeze-dried (FD) or lyophilization of foods extends shelf life and preserves food's nutritional value and bioactivities. The objective of this study is to compare the antioxidant properties, nutritional value, and vitamins of fresh fruit-vegetables and the combined FD product. Methods: A combination of fruits (mango, papaya, star-fruit, guava, banana, bengkuang), and vegetables (cucumber), called “Miss Freezy” were cleaned with an ozonizer and processed using the lyophilization method. The antioxidant activities measured included 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-Diphenyl-1-picrylhydrazyl (DPPH), and Hydrogen Peroxide (H2O2) assay. While the proximate analysis measured was the determination of water content, ash content, fat content, protein and carbohydrate content, and vitamin C. Results: The value of antioxidant activity in fruit-vegetable combination FD products was higher than in fresh fruit. The median inhibition concentration (IC50) of DPPH, ABTS, and H2O2 scavenging activities were guava 48.74 µg/ml, guava 128.39 µg/ml, and banana 155.55 µg/ml, respectively. The results showed that the water content of fresh fruits, and vegetables was greater than FD products and inversely proportional to the level of ash, fat, protein, carbohydrates, and vitamin C lower than FD products. Conclusions: Based on the results of antioxidant activities, proximate analysis and vitamin C of the FD product was higher than fresh fruits and vegetables. The FD fruit-vegetable combination product can be used as an alternative snack product that is practical and healthy. |
| format | Article |
| id | doaj-art-d95169892d294ef5b087457c7a8f1d73 |
| institution | Kabale University |
| issn | 2476-7417 2476-7425 |
| language | English |
| publishDate | 2024-11-01 |
| publisher | Shahid Sadoughi University of Medical Sciences and Health Services |
| record_format | Article |
| series | Journal of Nutrition and Food Security |
| spelling | doaj-art-d95169892d294ef5b087457c7a8f1d732024-11-09T05:28:54ZengShahid Sadoughi University of Medical Sciences and Health ServicesJournal of Nutrition and Food Security2476-74172476-74252024-11-0194721732Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization MethodWahyu Widowati0Ariesa Pandanwangi1Teddy Marcus Zakaria2Diah Kusumawaty3Teresa Liliana Wargasetia4Shiela Stefani5Hanna Sari Widya Kusuma6Fadhilah Haifa Zahiroh7Ruth Meiraning Tyas8Vini Ayuni9Syifa Indah Suci Ati10 Faculty of Medicine, Maranatha Christian University Jl. Prof. Drg. Surya Sumantri 65, Bandung 40164, West Java, Indonesia Faculty of Art, Maranatha Christian University, Jl. Prof. Drg. Surya Sumantri 65, Bandung 40164, West Java, Indonesia Faculty of Information Technology, Maranatha Christian University, Jl. Prof. Drg. Surya Sumantri 65, Bandung 40164, West Java, Indonesia Department of Biology, Faculty of Mathematics and Natural Science Universities Pendidikan Indonesia, Jl. Dr. Setiabudi No.229 Bandung 40154, West Java, Indonesia Faculty of Medicine, Maranatha Christian University Jl. Prof. Drg. Surya Sumantri 65, Bandung 40164, West Java, Indonesia Faculty of Medicine, Maranatha Christian University Jl. Prof. Drg. Surya Sumantri 65, Bandung 40164, West Java, Indonesia Aretha Medika Utama, Biomolecular and Biomedical Research Center, Jl. Babakan Jeruk II No. 9, Bandung 40163, West Java, Indonesia Aretha Medika Utama, Biomolecular and Biomedical Research Center, Jl. Babakan Jeruk II No. 9, Bandung 40163, West Java, Indonesia Department of Biology, Faculty of Mathematics and Natural Science Universities Pendidikan Indonesia, Jl. Dr. Setiabudi No.229 Bandung 40154, West Java, Indonesia Department of Biology, Faculty of Mathematics and Natural Science Universities Pendidikan Indonesia, Jl. Dr. Setiabudi No.229 Bandung 40154, West Java, Indonesia Department of Biology, Faculty of Mathematics and Natural Science Universities Pendidikan Indonesia, Jl. Dr. Setiabudi No.229 Bandung 40154, West Java, Indonesia The proper processing of fruits and vegetable-based food products will improve appearance, taste, bioactivities, and preservation. Freeze-dried (FD) or lyophilization of foods extends shelf life and preserves food's nutritional value and bioactivities. The objective of this study is to compare the antioxidant properties, nutritional value, and vitamins of fresh fruit-vegetables and the combined FD product. Methods: A combination of fruits (mango, papaya, star-fruit, guava, banana, bengkuang), and vegetables (cucumber), called “Miss Freezy” were cleaned with an ozonizer and processed using the lyophilization method. The antioxidant activities measured included 2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid (ABTS), 2,2-Diphenyl-1-picrylhydrazyl (DPPH), and Hydrogen Peroxide (H2O2) assay. While the proximate analysis measured was the determination of water content, ash content, fat content, protein and carbohydrate content, and vitamin C. Results: The value of antioxidant activity in fruit-vegetable combination FD products was higher than in fresh fruit. The median inhibition concentration (IC50) of DPPH, ABTS, and H2O2 scavenging activities were guava 48.74 µg/ml, guava 128.39 µg/ml, and banana 155.55 µg/ml, respectively. The results showed that the water content of fresh fruits, and vegetables was greater than FD products and inversely proportional to the level of ash, fat, protein, carbohydrates, and vitamin C lower than FD products. Conclusions: Based on the results of antioxidant activities, proximate analysis and vitamin C of the FD product was higher than fresh fruits and vegetables. The FD fruit-vegetable combination product can be used as an alternative snack product that is practical and healthy.http://jnfs.ssu.ac.ir/article-1-834-en.pdfantioxidantsascorbic acidfreeze dryingfruitsnutritive valuesmiss freezy |
| spellingShingle | Wahyu Widowati Ariesa Pandanwangi Teddy Marcus Zakaria Diah Kusumawaty Teresa Liliana Wargasetia Shiela Stefani Hanna Sari Widya Kusuma Fadhilah Haifa Zahiroh Ruth Meiraning Tyas Vini Ayuni Syifa Indah Suci Ati Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization Method Journal of Nutrition and Food Security antioxidants ascorbic acid freeze drying fruits nutritive values miss freezy |
| title | Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization Method |
| title_full | Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization Method |
| title_fullStr | Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization Method |
| title_full_unstemmed | Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization Method |
| title_short | Antioxidant Properties of Freeze Dried Mix Fruits and Vegetables Product ‘Miss Freezy’ Using Lyophilization Method |
| title_sort | antioxidant properties of freeze dried mix fruits and vegetables product miss freezy using lyophilization method |
| topic | antioxidants ascorbic acid freeze drying fruits nutritive values miss freezy |
| url | http://jnfs.ssu.ac.ir/article-1-834-en.pdf |
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