EFFECT OF DRYING TEMPERATURE ON BIO-ACTIVE COMPONENTS AND PHYSICAL PROPERTIES OF MANDARIN PEEL POWDER

Abstract

The study was carried out to know the effect of drying on bio-active components and physical properties of mandarin peel dried at different temperatures. Mandarin was brought from local market of Dharan, Sunsari was used for the preparation of mandarin peel powder. Peel underwent sorting, washing, and peeling processes. The mandarin peel was subjected to oven drying at temperatures of 50℃, 60℃, and 70℃ until the moisture content reached 5%. The dried peel was then ground into a fine powder. The bioactive components, including antioxidant activity, polyphenol content, flavonoid content, ascorbic acid, and tannin, were assessed in both fresh (control) and dried samples. Additionally, physical properties, including bulk density, solubility, oil absorption capacity, and swelling capacity, were conducted. The findings indicated that drying mandarin peel at higher temperatures resulted in a significant loss of bioactive components. However, drying at 50°C exhibited a lower reduction in bioactive components compared to other temperatures. It was observed that an increase in temperature corresponded to a decrease in the bioactive component levels. The TPC, TFC, antioxidant scavenging activity, tannin and ascorbic acid content decreased by 29%, 56%, 23%, 51% and 50% respectively as compared to fresh peel sample with 70°C sample. The study examined the physical properties of peel powder, demonstrating that higher temperatures increased bulk density, oil absorption capacity, and swelling capacity, while decreasing the solubility index. All samples analyzed in the study showed that the low-temperature drying method was superior for obtaining higher levels of bioactive components.