Abstract
Abstract The effects of microwave power (MP, 100–600 W) on the drying kinetics, as well as the physical and antioxidant properties of papaya seeds dried under microwave vacuum drying (MVD) were investigated. The results found that moisture diffusivity increased in the order of 10 −8 with an increase in MP. Shrinkage increased from 1.2 to 4.9% and bulk density decreased from 3,441 to 1,091 kg/m 3 , respectively, while the moisture content decreased. The antioxidant contents of all of the MVD samples were higher than those of the samples dried under ambient air ventilation. An increase in MP decreased the total phenolic content from 14.69 to 10.66 mg gallic acid equivalent per gram dry weight (DW), increased both the β‐carotene and the total flavonoid content in the ranges of 0.2–0.35 mg β‐carotene equivalent per gram DW and 20.71 to 23.51 mg catechin equivalent per gram DW, respectively. Higher values of antioxidant activity were obtained at higher MP. The results have shown that the use of novel MVD technique in appropriate conditions can improve the overall drying efficiency and enhance the total yield of antioxidant content. Practical Applications Papaya seeds have great potential for use as a source of antioxidants. However, the best novel techniques for retaining high values of antioxidant compounds, and therefore recouping value from the wasted seeds, has not been widely reported on. This study has found that combined microwave vacuum drying (MVD) is a very beneficial drying method for the preservation of antioxidant content. A better antioxidant yield from dried papaya seeds was obtained using MVD at a higher MP of 600 W. Trolox equivalent antioxidant capacity of seeds dried using MVD was 27.62% higher than the samples dried using ambient air ventilation.
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Claims 10
Claim · model-written summary
Moisture diffusivity rose with microwave power.
- Taxon
- papaya
_-_DPLA_-_55200ec009622d7d42349f3583df310e.jpg?width=60)
Carica papayat0 - Treatment
- increase in MPe0
- Outcome
- moisture diffusivitye0
- Direction
- increasede0
- Value
- 10 −8e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_-_DPLA_-_55200ec009622d7d42349f3583df310e.jpg?width=500)
Verbatim
e0“moisture diffusivity increased in the order of 10 −8 with an increase in MP”
t0“papaya”
Claim · model-written summary
Seed shrinkage rose from 1.2 to 4.9% as moisture fell.
- Taxon
- papayaCarica papayat0
- Outcome
- Shrinkagee0
- Direction
- increasede0
- Value
- 1.2 to 4.9%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Shrinkage increased from 1.2 to 4.9% and bulk density decreased from 3,441 to 1,091 kg/m 3 , respectively, while the moisture content decreased”
t0“papaya”
Claim · model-written summary
Seed bulk density fell from 3,441 to 1,091 kg/m 3 as moisture fell.
- Taxon
- papayaCarica papayat0
- Outcome
- bulk densitye0
- Direction
- decreasede0
- Value
- 3,441 to 1,091 kg/m 3e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Shrinkage increased from 1.2 to 4.9% and bulk density decreased from 3,441 to 1,091 kg/m 3 , respectively, while the moisture content decreased”
t0“papaya”
Claim · model-written summary
Microwave vacuum dried seeds had higher antioxidant contents than ambient air dried seeds.
- Taxon
- papayaCarica papayat0
- Treatment
- MVDe0
- Outcome
- antioxidant contentse0
- Direction
- highere0
- Comparator
- samples dried under ambient air ventilatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“The antioxidant contents of all of the MVD samples were higher than those of the samples dried under ambient air ventilation”
t0“papaya”
Claim · model-written summary
Higher microwave power reduced total phenolic content from 14.69 to 10.66 mg gallic acid equivalent per gram dry weight.
- Taxon
- papayaCarica papayat0
- Treatment
- increase in MPe0
- Outcome
- total phenolic contente0
- Direction
- decreasede0
- Value
- 14.69 to 10.66 mg gallic acid equivalent per gram dry weight (DW)e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“An increase in MP decreased the total phenolic content from 14.69 to 10.66 mg gallic acid equivalent per gram dry weight (DW)”
t0“papaya”
Claim · model-written summary
Higher microwave power increased beta carotene content across 0.2–0.35 mg equivalent per gram dry weight.
- Taxon
- papayaCarica papayat0
- Treatment
- papayat0
- Outcome
- β‐carotenee0
- Direction
- increasede0
- Value
- 0.2–0.35 mg β‐carotene equivalent per gram DWe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increased both the β‐carotene and the total flavonoid content in the ranges of 0.2–0.35 mg β‐carotene equivalent per gram DW and 20.71 to 23.51 mg catechin equivalent per gram DW, respectively”
t0“papaya”
Claim · model-written summary
Higher microwave power increased total flavonoid content from 20.71 to 23.51 mg catechin equivalent per gram dry weight.
- Taxon
- papayaCarica papayat0
- Treatment
- papayat0
- Outcome
- total flavonoid contente0
- Direction
- increasede0
- Value
- 20.71 to 23.51 mg catechin equivalent per gram DWe0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“increased both the β‐carotene and the total flavonoid content in the ranges of 0.2–0.35 mg β‐carotene equivalent per gram DW and 20.71 to 23.51 mg catechin equivalent per gram DW, respectively”
t0“papaya”
Claim · model-written summary
Antioxidant activity was greater at higher microwave power.
- Taxon
- papayaCarica papayat0
- Treatment
- higher MPe0
- Outcome
- antioxidant activitye0
- Direction
- Highere0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Higher values of antioxidant activity were obtained at higher MP”
t0“papaya”
Claim · model-written summary
Microwave vacuum drying at 600 W yielded better antioxidants.
- Taxon
- papayaCarica papayae0
- Treatment
- MVD at a higher MP of 600 We0
- Outcome
- antioxidant yielde0
- Direction
- bettere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A better antioxidant yield from dried papaya seeds was obtained using MVD at a higher MP of 600 W”
Claim · model-written summary
Microwave vacuum drying gave 27.62% higher Trolox equivalent antioxidant capacity than ambient air ventilation.
- Taxon
- papayaCarica papayat0
- Treatment
- MVDe0
- Outcome
- Trolox equivalent antioxidant capacitye0
- Direction
- highere0
- Value
- 27.62%e0
- Comparator
- samples dried using ambient air ventilatione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Trolox equivalent antioxidant capacity of seeds dried using MVD was 27.62% higher than the samples dried using ambient air ventilation”
t0“papaya”
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See all 6 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.