Evaluates how different drying methods affect the bioactive properties in durian peel flour, suggesting optimal techniques for maximum nutrient retention.
The study evaluated the changes in nutritional, physicochemical, and chemical components of durian (Durio zibethinus) white peel flour at different drying temperatures (45–55 °C) using convective drying (CD) , heat pump drying (HPD), and freeze-drying (FD) methods. The results revealed that a drying temperature of 50 °C was optimal among the three drying techniques, with total polyphenol, flavonoid, DPPH radical scavenging, ABTS·+ radical scavenging, and FRAP values of 714.65 mg GAE/100 g DM, 40.67 mg QE/100 g DM, 226.96 mg AAE/100 g DM, 593.51 mg AAE/100 g DM, and 553.66 mg Fe2+/100 g DM, respectively. Scanning electron microscopy (SEM) showed that the flour particles aggregated into clusters, whereas Fourier-transform infrared spectroscopy (FT-IR) results evidenced the existence of –OH and –C=O characteristic chemical groups. The flour exhibited antibacterial activity against Staphylococcus aureus and Campylobacter jejuni. A Pearson association indicated a direct relationship between the chemical composition and the bioactive properties.
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Van et al. (2026) studied this question.
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