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A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods
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The Rhodomyrtus tomentosa berry (RTB) has attracted the attention of researchers for its
medicinal and nutritional characteristics. However, there is limited research on the
influence of different drying methods on RTB quality. The objective of this work was to
evaluate the effect of vacuum microwave drying (VMD), heat pump drying (HPD), and
sun drying (SD) on the quality characteristics, microstructure, and antioxidant capacity of
RTB. Results indicated that compared with HPD and SD, VMD enhanced the quality of
RTB and could complete the drying process in a shorter time (3.6 hrs). In addition, VMD
was able to retain a higher level of bioactive compounds and antioxidant capacity with an
improved rehydration ratio. The microscopic images showed that the VMD had an
obvious porous structure, facilitating the water evaporation. This suggested that VMD is
an efficient drying technology for producing high-quality dried products.
Rynnye Lyan Resources
Title: A comparative evaluation of physical characteristics, bioactive compounds, and
antioxidant capacity of Rhodomyrtus tomentosa berry by different drying
methods
Description:
The Rhodomyrtus tomentosa berry (RTB) has attracted the attention of researchers for its
medicinal and nutritional characteristics.
However, there is limited research on the
influence of different drying methods on RTB quality.
The objective of this work was to
evaluate the effect of vacuum microwave drying (VMD), heat pump drying (HPD), and
sun drying (SD) on the quality characteristics, microstructure, and antioxidant capacity of
RTB.
Results indicated that compared with HPD and SD, VMD enhanced the quality of
RTB and could complete the drying process in a shorter time (3.
6 hrs).
In addition, VMD
was able to retain a higher level of bioactive compounds and antioxidant capacity with an
improved rehydration ratio.
The microscopic images showed that the VMD had an
obvious porous structure, facilitating the water evaporation.
This suggested that VMD is
an efficient drying technology for producing high-quality dried products.
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