A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods
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 microwav...
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| Format: | Article |
| Language: | English |
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Rynnye Lyan Resources
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/117600/ http://psasir.upm.edu.my/id/eprint/117600/1/117600.pdf |
| _version_ | 1848867292968910848 |
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| author | Dingjin, L. Qiuxia, D. Yipeng, G. Nor Afizah, M. Zhenhua, D. Yingjian, L. Jiao, D. |
| author_facet | Dingjin, L. Qiuxia, D. Yipeng, G. Nor Afizah, M. Zhenhua, D. Yingjian, L. Jiao, D. |
| author_sort | Dingjin, L. |
| building | UPM Institutional Repository |
| collection | Online Access |
| 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. |
| first_indexed | 2025-11-15T14:34:11Z |
| format | Article |
| id | upm-117600 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:34:11Z |
| publishDate | 2024 |
| publisher | Rynnye Lyan Resources |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1176002025-05-30T03:13:31Z http://psasir.upm.edu.my/id/eprint/117600/ A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods Dingjin, L. Qiuxia, D. Yipeng, G. Nor Afizah, M. Zhenhua, D. Yingjian, L. Jiao, D. 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 2024 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/117600/1/117600.pdf Dingjin, L. and Qiuxia, D. and Yipeng, G. and Nor Afizah, M. and Zhenhua, D. and Yingjian, L. and Jiao, D. (2024) A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods. Food Research, 8 (suppl.7). pp. 87-95. ISSN 2550-2166 https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_10__fr-nbs-6_dingjin.pdf 10.26656/fr.2017.8(s7).6 |
| spellingShingle | Dingjin, L. Qiuxia, D. Yipeng, G. Nor Afizah, M. Zhenhua, D. Yingjian, L. Jiao, D. A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods |
| title | A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods |
| title_full | A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods |
| title_fullStr | A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods |
| title_full_unstemmed | A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods |
| title_short | A comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of Rhodomyrtus tomentosa berry by different drying methods |
| title_sort | comparative evaluation of physical characteristics, bioactive compounds, and antioxidant capacity of rhodomyrtus tomentosa berry by different drying methods |
| url | http://psasir.upm.edu.my/id/eprint/117600/ http://psasir.upm.edu.my/id/eprint/117600/ http://psasir.upm.edu.my/id/eprint/117600/ http://psasir.upm.edu.my/id/eprint/117600/1/117600.pdf |