The impact of convective drying on the color, phenolic content and antioxidant capacity of noni (Morinda citrifolia L.)

• Main Authors: Ana Isabel MIRELES-ARRIAGA, Irving Israel RUIZ-LÓPEZ, Pedro Abel HERNÁNDEZ-GARCÍA, Enrique ESPINOSA-AYALA, Leticia Xóchitl LÓPEZ-MARTÍNEZ, Ofelia MÁRQUEZ-MOLINA
• Format: Article
• Language: English
• Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
• Series: Food Science and Technology
• Subjects: antioxidants; natural convection; noni drying
• Online Access: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000400583&lng=en&tlng=en

Abstract The effect of thin-layer drying temperature on color, phenolic content and antioxidant capacity of noni slices was investigated. Noni slices were air-dried at 50, 60 and 70 °C under natural convection conditions. Drying curves were fitted to thin-layer drying models in order to evaluate the drying characteristics of the product. In addition, an unsteady-state diffusion equation was numerically solved considering both product shrinkage and a variable mass Biot number in boundary condition to accurately estimate water diffusivity in a process with external resistance to mass transfer. Results revealed that the Aghbashlo model accurately reproduced the experimental behavior. As expected, water diffusivities, corrected for shrinkage, increased with the use of higher drying temperatures, with values in the range of 1.80-3.19 to ×10-9 m2/s. On the other hand, while drying caused a reduction in product lightness (24-31%) and total phenolic content (20-28%), the antioxidant capacity of dried noni was high (82-93% DPPH inhibition), which is advantageous for the further storage or processing of this fruit.