Effect of temperature on drying kinetics, physico-chemical properties and antioxidant activity of cabinet dried whole jujubes

The most effective method of preserving fruits is to produce dried ones, which extends their shelf life. The drying properties, physicochemical parameters, total phenolic compounds, antioxidant capability, and vitamin C quantity of fresh and cabinet-dried jujubes at 45°C, 55°C, and 65°C were all investigated in this study. The findings revealed that the drying temperature had a substantial influence on jujube drying. The drying time decreases but the drying rate elevates as the temperature rises. Moreover, the optimal percentage of free moisture was achieved at 65°C. The sample dried at 65°C exhibited superior color characteristics relative to the other dry samples. The greatest loss of vitamin C transpired at 65°C due to increased enzymatic and nonenzymatic degradation. The drying temperature greatly inhibited TPC and antioxidant activity. Sample dried at 450 C contained higher amount of TPC (10.82±2.16 mg GAE/g DM), TFC (4.03±2.6 mg QE/g DM) and also showed higher antioxidant activity (IC50 74.47±1.9 µg/mL) than the other dried samples at 55°C and 65°C, where TPC (7.10±1.8 and 5.44±1.18 mg GAE/g DM), TFC (3.20±1.7 and 2.95±1.4 mg QE/g DM) and IC50 Values (104.02±1.3 and 133.14±1.6 µg/mL), respectively. While the sample dried at 45°C exhibited superior nutritional characteristics, the sample dried at 65°C was deemed the most appropriate temperature for drying entire jujubes based on other critical criteria, including color change, drying time, and drying rate.