Effects of foam mat-drying condition on physicochemical and antioxidant properties of instant Physalis angulata L. enriched with Moringa oleifera L. extract

Abstract

Food drying is still a crucial step in the food manufacturing process for food preservation, and the foam-mat drying method can be utilized to further enhance food preservation. This study aims to develop an instant L. powder enriched with Moringa oleifera L. extract and to evaluate the effect of foam mat drying conditions on physicochemical and antioxidant properties.The experimental design used a factorial completely randomized block design (FCBD), with triplicates. Based on the results showed that the interaction between the different forms of moringa extract, when added, and drying temperature affected color, water activity, bulk density, hygroscopicity, total acid titration, moisture content, ABTS, antioxidant activity and total flavonoid contents (p<0.05) but did not affect solubility, total soluble solids, flow rate, pH, DPPH antioxidant activity and total phenolic contents (p>0.05). Samples dried at a temperature of 70°C (T3), both liquid (F1) and microencapsulated (F2), exhibited the best physicochemical and antioxidant properties. These findings confirmed the suitability of foam mat drying to produce P. angulata instant powder enriched with M. oleifera extract for functional food ingredients.

Key words
Physalis angulata; Moringa oleifera; physicochemical; antioxidant; foam mat drying

INTRODUCTION

Plants become a source to overcome health problems and prevent chronic diseases. WHO reports that 80% of the world’s population depends on the use of traditional medicine (Iwansyah et al. 2023). Herbal plants are widely used as a basis for treatment and can be used to treat various diseases. In traditional medicine, all parts of medicinal plants can be used as medicine, such as leaves, roots, fruits, stems, and bark (Anthonia 2012). Among the herbs with potential therapeutic effects is the Physalis type of herbal plant. Physalis is one of the genera of the family Solanaceae (Feng et al. 2020). In Indonesia, one of the Physalis plants that are often used is the species Physalis angulata is referred to as “ciplukan” or “ceplukan” which is a type of annual shrub plant. Ciplukan plants are widespread throughout tropical and subtropical regions of the world (Wulandari 2018).

P. angulata has been used since thousands of years ago as an alternative treatment of natural ingredients without side effects due to its functional properties. Many studies have reported that P. angulata extract has potential as antidiarrheal, antioxidants (Panjaitan & Yuliana 2023) antibacterial and antidiabetic activity (Panjaitan & Yuliana 2023). In addition, types of herbal plants such as Moringa oleifera are generally also used as dietary supplements to overcome malnutrition (Dhakar et al. 2011). M. oleifera leaves are a more potent source of natural antioxidants, and anti-inflammatories that are potential to be developed into health-promoting dietary supplements (Rauf et al. 2022). Various studies have reported that the leaves of M. oleifera contains high nutritional value including vitamin C, vitamin B complex, vitamin K, and pro-vitamin A such as beta-carotene (Leone et al. 2015).

In previous decades, food was dried mainly for storage purposes, with little consideration of preserving its nutritional value. Throughout the field, technology and procedures in research and development there have been new attempts to produce better dried meals. This could be achieved by the optimisation of quality attributes like as structure, colour, flavour, and nutrition, in addition to the application of state-of-the-art drying equipment and the refinement and optimisation of existing drying methodologies. In addition, the dried food able to prolong the shelf life of the product. The process of making instant powder with the drying process with relatively high temperatures can cause loss or damage to bioactive compounds (Kanha et al. 2022) and can cause physical changes contained in the food (Iwansyah et al. 2020).

Encapsulation is a technology that offers intact delivery of bioactive compounds in the food system, with good storage stability. Encapsulation includes a simple, easy-to-do method. (Özkan et al. 2014). The foam mat drying method has advantages such as good sensory quality, drying with lower temperatures, and shorter drying times. The foam mat drying is a potentially attractive process, especially for small and medium-sized businesses that require low-cost practical technology (Kanha et al. 2022). However, there is no research on the application of foam mat drying in fruit enriched with M. oleifera extract. Therefore, this study aims to develop the possibility of a foam-mat drying process to produce P. angulata instant powder enriched with M. oleifera moringa extract.

MATERIALS AND METHODS

Materials

The materials used were fresh P. angulata L. fruit harvested at age of 70-90 days after planting which were obtained from Bambanglipuro, Bantul, Yogyakarta Special Region; maltodextrin DE 10-12 obtained from Setia Guna Chemical Store, Bogor; dried M. oleifera leaves obtained from SME’s Kelorina, Pagaden, Subang; jelly; glycerine; egg white obtained at the Agrosari Market, Wonosari; distillated water, acetic acid, sodium hydroxide, phenolphthalein, folin-ciocalteu, sodium carbonate, gallic acid, aluminium chloride, quercetin, sodium nitrite, 2,2-diphenyl-1-picrihidrazyl, 2,2-Azinobis(3-ethylbenzothiazoline)-6-sulfonic acid, methanol, potassium persulfate, and trolox were purchased from Sigma Aldrich (Singapore).

Preparation of samples

Fresh leaves of M. oleifera were cleaned dried at 45–50 °C for 4 h. The powder was immersed three times in distilled water at a ratio of 1:10 (w/v) for 24 h through softening processes. M. oleifera extract microencapsulated was prepared by mixing the extract, gelatine, and glycerine and left for 10 min in the refrigerator. The mixture was heated to 80 °C and print in palm cold oil (Sania© palm oil) using a 1 mL syringe. The microencapsulate was filtered and store in the refrigerator until use (Iwansyah et al. 2023).

The fresh P. angulata fruits were first sorted, weighed, and then washed with tap water. The fruits were then blanched at 70-80°C for 2 minutes. Following this, the fruits were drained and homogenized with distilled water at a ratio of 1:5 (w/v) using a blender (Philips HD 3115, China) at a speed of 25000 rpm until the mixture was homogeneous. The extract was then filtered using filter paper and pooled for subsequent analyses. For spray drying, P. angulata extracts were supplemented with maltodextrin (DE 10-12) with the concentration of 5% (w/v). The solutions were homogenized for 20 min at 2500 rpm by a homogenizer (IKA Eurostar 20, USA). The spray drier (Buchi Mini B-290, Germany) conditions: diameter spray nozzle 0.7 mm; temperature inlet-outlet are 165 °C, outlet 80 °C, respectively; drying chamber 25 °C; peristaltic pump, feed flow rate 2.0 /Lh and spray pressure 0.7 – 1.4 kg cm^-2 (Iwansyah et al. 2023).

Samples were prepared using the foam drying method. There were three different compositions in each treatment, namely: without the addition of M. oleifera extract (control) (F1), liquid M. oleifera extract (F2), and M. oleifera extract micro encapsulant (F3). The egg whites are whipped until frothy. M. oleifera extract was added with the whipped egg whites, followed by addition of microencapsulated P. angulata and maltodextrin. Drying was carried out at three different temperatures, 50 °C (T1), 60 °C (T2), and 70 °C (T3) using cabinet dryer (Memmert, Germany) at cGMP laboratory, BRIN Playen, Gunungkidul area. The dried samples were then crushed with a chopper to become powder.

Experimental design

The experimental design used a factorial completely randomized block design (FRBD), with factor: variations in M. oleifera extract different samples, namely, control, without M. oleifera extract (F1), M. oleifera extract liquid (F2) and M. oleifera extract microencapsulated (F3) and factor different temperatures of drying (T), viz., T1=50 °C, T2=60 °C and T3=70 °C, with triplicates, 27 experimental units. The formulation of the ingredients used for P. angulata extract enriched with M. oleifera is presented in Table I.

Table I
Formulation of the ingredients used for P. angulata extract enriched with M. oleifera.

Ingredients	F1	F2	F3
Eggs white (g)	180	180	180
Physalis powder (g)	33.75	33.75	33.75
M. oleifera extract liquid (g)	-	23.75	-
M. oleifera micro-encapsulated (g)	-	-	23.75
Maltodextrin (g)	12.5	12.5	12.5

• F1: control, without M. oleifera extract, F2: M. oleifera extract liquid, F3: M. oleifera extract microencapsulated.

Procedure Analysis

Solubility

The solubility of a substance can be measured by first determining its moisture content and then dissolving up to 2 g of powdered material into 100 mL of distilled water filtered with Whatman filter paper (no. 42). Before use, the filter paper is dried at 105^oC for three hours in an oven, then left to cool in a desiccator and weighed. The solubility value is expressed as a percentage of the residue’s weight that cannot pass through the filter paper (Equation 1).

$$\mathrm{\%}\text{Solubility}=1-\frac{(\text{Final dried weight of Whatman filter (g)− Initial dried weight of Whatman filter (g)}}{(\frac{100-\mathrm{\%}\text{Moisture}}{100})\text{sample weight})}\times 100$$ (1)

Colour

With a Hunter Laboratory Calorimeter (model SN 7877, Ultrascan, Hunter Associates Laboratory, Inc., Virginia), the colour of the clarified powder was measured, where L a* and b* value: L represents light and dark, a red and green, and b yellow and blue. Colour analysis shows L for lightness in range 0 (black)– 100 (white), a* for green-red hue in range -60 (green)– +60 (red), and b* for blue-yellow hue in range -120 (blue) – +120 (yellow) (Iwansyah et al. 2020).

Total soluble solid

The content of total soluble solids was measured with a digital refractometer (ATAGO-model Pal-1) on a scale of 0–10°Brix (Iwansyah et al. 2020).

Water activity (a_w)

With a water activity meter (DECAGON; model Aqua Lab), the water activity (a_w) of the samples was determined. Using extract powder (1 g) which was put in the sample holder, the samples were set in triplicate.

Bulk density

The bulk density value can express the porosity of a material/particle. In calculating the bulk density, all the particles/materials are put into the glass and measured 100 mL to reach a volume of 100 mL. The particles were weighed. The bulk density was calculated using Equation 2.

$$\text{Bulk density}=\frac{\text{weight of samples (g)}}{\text{volume (mL)}}$$ (2)

Powder Flow

Flow rate measured by (Rani et al. 2022) with modification. Samples were accurately weighed and placed into the funnel, where the bottom had closed. Then the bottom cover of the funnel opened, and at the same time, the time counted using a stopwatch. Record the time it takes for the sample to flow.

Hygroscopicity

The classification of hygroscopicity was measured according to (Juarez-Enriquez et al. 2017) with modifications. One gram sample was conditioned at 86% relative humidity (RH) within one week, with initial and final weights recorded. A saturated potassium chloride solution is used to regulate the relative humidity of the space. The increased weight is used to classify the sample powder according to the hygroscopicity classification scale.

Total acid titration

10 g of sample powder was dissolved in 80 mL in aqueous then the resulting solution is filtered using filter paper. Two drops of phenolphthalein (0.01 N) were used as an indicator. Twenty milliliters of filtered solution is titrated with 0.01 N sodium hydroxide, and the color changes from colorless to pink. The amount of 0.01 N NaOH is titrated to neutralize then the calculation was calculated and then the result will be presented in g 100 g^-1 dry matter.

pH value

A pH meter (ATAGO; model Pal-1) was used to determine the pH value of samples. A total of 10 g of powder sample was put into a beaker glass, mixed with distilled water (10 mL, pH 7.0), stirred until homogeneous, and kept in room temperature for 10 min. The homogeneous sample solution was separated and then measured the pH value. The pH meter was calibrated before use (Luthfiyanti et al. 2021).

Moisture content

Moisture content analysis using a Moisture Analyzer (TOVATECH; DSC 71P model). A total of 5 g of samples were weighed and put into an aluminium pan with a heating temperature of 160 °C and the measurements were analyzed in three repetitions with the result being a percentage (%) of moisture content.

Total phenolic (TPC) and total flavonoid contents (TFC)

Analysis of total phenolic content using Folin-Ciocalteu testing method with modification (Iwansyah 2011). Extract samples of 0.1 mL, or blanks of 0.1 mL, or 0.1 mL for gallic acid standardization solution (0-200 μg/mL), 2.8 mL distilled water and 2 mL of 2% sodium carbonate were mix and incubated for 4 min. 100 μL Folin-Ciocalteu was added and incubate for 30 min. Measurement using HITACHI 1900 UV-VIS device at λ= 760 nm. Total phenolics are expressed as mg gallic acid equivalents (GAE) per g dry weight samples.

Total flavonoid analysis was analyzed using aluminium chloride test method (Iwansyah 2011, Iwansyah et al. 2020). 1 mL of extract solution or standard solution of quercetin (0-200 μg/mL) was added with 0.3 mL of 5% NaNO₃ solution and incubated for 5 min. 0.3 mL of 10% AlCl₃ solution was added and incubated for 6 min. 2 mL of NaOH 1 M was added to stop the reaction. Measurement of total flavonoids using a spectrophotometer at λ= 510 nm. The total flavonoid content is expressed as mg quercetin equivalent (QE) per g dry weight equivalent of the sample.

Antioxidant activity (DPPH and ABTS assay)

The DPPH assay was conducted following the procedure by (Indrianingsih et al. 2021). The extract solution is 20 μL, and 80 μL DPPH* solution is added and then incubated for 30 min. After 30 min measured using a microplate spectrophotometer at λ= 517 nm and the results were expressed as mg ascorbic acid equivalents (AAE) per g dry weight sample.

The ABTS assay was performed according to (Thaipong et al. 2006). The extract solution needed as much as 15 μL, then added 15 μL distilled water and added as much as 285 μL ABTS solution, then incubated for 2 h. After 2 h, it was measured using a microplate spectrophotometer at λ= 734 nm. Results are expressed as mg trolox equivalents (TE)/g dry weight of the sample. The sample is analyzed in triplicate.

Data and statistical analysis

The collected data was analyzed with a Microsoft excel 365 and R-Stat x64 4.1.1 for windows. The normality of the data was tested. The data were analyzed using ANOVA analysis and continued with Duncan’s test. For data with unnormal distribution, analyzed using the Kruskall-Walli’s test followed by the Dunn test. The best treatment was determined by the De Garmo method based on the parameters

RESULTS AND DISCUSSION

Physics properties

The physics properties in P. angulata extract enriched with M. oleifera are shown in Table II and III. The P. angulata extract enriched with M. oleifera are range 15 – 24 % (solubility), 3 – 6 °brix (total solid), 80 – 86 (L), 0.6 – 1.94 (a*), 17 – 26 (b*), respectively (Table I). The form of M. oleifera extract added and drying temperature were significantly affects the physical properties of P. angulata extract (p<0.05), but not for the total solid (p>0.05). The P. angulata extract and M. oleifera micro-encapsulant dried at 70 °C (F3T3) tend to have the highest solubility than the other sample. The addition of maltodextrin on micro-encapsulant increase the solubility (Gaba & Anand 2023). The lower drying temperature contributes to the lower of moisture content in the sample, and the distance between molecules becomes tenuous. The existence of intermolecular distance causes the bond between particles to be easily detached and attracted by the force of attraction of water molecules so that the material particles dissolve and the solubility value rises.

Table II
Solubility total solid and color of P. angulata extract enriched with M. oleifera.

The form of M. oleifera extract	Temp (°C)	Solubility (%)	Total Solid (°brix)	Color
				L	a*	b*
Control (F1)	50(T1)	15.45±1.47Aa	4.33±0.52	86.40±0.01Aa	1.01±0.01Aa	18.48±0.01Aa
	60(T2)	15.35±1.47Aa	4.92±0.14	86.17±0.01Aa	0.92±0.01Aa	17.72±0.01Aa
	70(T3)	19.10±2.25Ab	4.42±0.76	85.39±0.00Aa	1.94±0.02Aa	20.45±0.04Aa
Liquid extract (F2)	50 (T1)	16.76±2.03Aa	5.50±0.43	83.56±0.01Ba	0.61±0.01Ba	20.13±0.01Ba
	60 (T2)	15.92±2.18Aa	3.92±0.29	83.25±0.00Ba	1.25±0.01Ba	19.83±0.02Ba
	70 (T3)	19.45±2.28Ab	4.75±0.43	83.22±0.01Ba	0.89±0.01Ba	20.03±0.04Ba
Micro-encapsulation (F3)	50 (T1)	20.48±1.86Ba	4.75±0.25	80.13±0.01Ba	1.18±0.01Ba	26.87±0.01Ba
	60 (T2)	19.61±2.34Ba	4.33±0.14	80.99±0.02Ba	1.10±0.02Ba	25.72±0.01Ba
	70 (T3)	23.85±3.36Bb	4.17±0.52	81.54±0.01Ba	1.33±0.00Ba	25.24±0.01Ba

• Data are presented as mean ± standard deviation. a<b<c, Values in the same columns followed by different alphabets are significantly different by Duncan’s test (p<0.05). Letter uppercase (M. oleifera extract form effect) and lowercase (temperature effect).

The P. angulata extract with adding M. oleifera micro-encapsulant form (F3T3) has the darkest color because it contains gelatin and Maillard reaction occurs. The higher the drying temperature, the lower the brightness level (Dexter et al. 1981). The a* value above 0 or positive means it has a reddish color. The red color is obtained from anthocyanins in M. oleifera leaves. The b* value had an interaction with the method of incorporating M. oleifera extract and drying temperature. The F3T3 has the highest value and is the most stable. It is because the micro-encapsulant method prevent the compound from deterioration. Values above 0 or positive describe that the sample has a yellow color. In P. angulata there is a compound called β-carotene which gives a yellowish color. β-carotene in P. angulata is 76.8% (Yamika et al. 2019). The total solid was not affected by the form of M. oleifera extract added and the drying temperature. Total solids are used to determine the water-soluble content. Total dissolved solids are also used as an indicator of sweet taste.

Water activity (a_w ) refers to the amount of available water in a substance that can be used by microorganisms for growth. It is also a crucial factor in assessing the potential damage and longevity of materials, as it influences the microbial response (Tapia et al. 2020). The range of water activity values is 0-1 where the higher the drying temperature, the lower the water activity value (Tapia et al. 2020). The P. angulata extract with adding M. oleifera microencapsulate form tend to have the highest a_w than the other sample (p<0.05) (Table III). At a drying temperature of 50 °C, the water activity value was greatest because lower drying temperatures take longer to evaporate water and make the water activity value higher.

Table III
Water activity (a _w), density, flow rate and hygroscopicity of P. angulata extract enriched with M. oleifera.

The form of M. oleifera extract	Temp (°C)	Water activity (aw)	Bulk density (g/mL)	Powder flow rate (mg/s)	Hygroscopicity (%)
Control, without M. oleifera extract (F1)	50 (T1)	0.37±0.00Ac	1.13±0.03Cb	6.95±0.74Aa	5.96±0.14Ac
	60 (T2)	0.29±0.01Ab	1.04±0.03Cb	8.02±2.46Aa	4.22±0.09Ab
	70 (T3)	0.21±0.01Aa	1.06±0.01Ca	8.58±2.74Aa	2.94±0.08Aa
Liquid extract (F2)	50 (T1)	0.38±0.00Ac	1.00±0.02Bb	6.47±1.36Aa	6.13±0.59Ac
	60 (T2)	0.27±0.00Ab	1.10±0.04Bb	5.48±0.90Aa	4.21±0.04Ab
	70 (T3)	0.21±0.01Aa	0.96±0.01Ba	6.70±0.64Aa	2.67±0.29Aa
Micro-encapsulation (F3)	50 (T1)	0.46±0.00Bc	0.78±0.02Ab	10.87±0.33Ba	10.33±0.19Bc
	60 (T2)	0.37±0.00Bb	0.79±0.02Ab	11.84±1.83Ba	6.80±0.00Bb
	70 (T3)	0.42±0.00Ba	0.69±0.03Aa	15.84±1.69Ba	8.18±0.22Ba

• Data are presented as mean ± standard deviation (s.d). a<b<c, Values in the same columns followed by different alphabets are significantly different by Duncan’s test (p<0.05). Letter uppercase (M. oleifera extract form effect) and lowercase (temperature effect).

The highest bulk density value was found in the control sample without M. oleifera extract It because the entire composition is solid when dried, so that the bulk density value increases. Drying temperature affects the particle size where a lower drying temperature makes the particle size larger because it contains more water. The density of the slurry is used to determine the volume weight of the powder material.

The highest powder flow rate value was the sample with the addition of M. oleifera micro-encapsulant. Powder flow is characterized by the time it takes a given mass of powder to flow through a given size of funnel. The M. oleifera micro-encapsulant affects the friction between particles. Particles with a smoother surface will generally have a lower frictional interaction and flow more easily than those that are rougher (Neikov et al. 2009).

The interaction between the form of M. oleifera extract and the drying temperature significantly affects the hygroscopicity value of P. angulata extract. The P. angulata extract samples adding M. oleifera extract in micro-encapsulation form and a drying temperature of 50 °C (F3T1) have high hygroscopicity. Adding maltodextrin to P. angulata extracts and a low drying temperature produces a high-moisture content. Maltodextrin is hygroscopic and can absorb water vapor from the air. The higher the drying temperature, the drier the powder and the denser the powder becomes. The extract powder makes it difficult for water to enter, and the hygroscopicity value is low.

Chemical properties

The chemical analysis in P. angulata extract enriched with M. oleifera, namely, moisture, total acid titration, and pH are shown in Table IV.

Table IV
Chemical properties of P. angulata extract enriched with M. oleifera.

The form of M. oleifera extract	Temp (°C)	Moisture (%)	Total acid titration (g/L)	pH
Control, without M. oleifera extract (F1)	50 (T1)	4.70±0.15Ac	0.03±0.00Cb	6.47±0.07Aa
	60 (T2)	3.55±0.05Ab	0.03±0.00Ca	6.40±0.15Aa
	70 (T3)	2.95±0.06Aa	0.04±0.00Cc	6.36±0.08Aa
Liquid extract (F2)	50 (T1)	5.23±0.08Bc	0.03±0.00Bb	6.60±0.06Ba
	60 (T2)	3.53±0.08Bb	0.02±0.00Ba	6.61±0.03Ba
	70 (T3)	2.96±0.06Ba	0.02±0.00Bc	6.62±0.03Ba
Micro-encapsulation (F3)	50 (T1)	6.87±0.23Cc	0.02±0.00Ab	6.72±0.10Ca
	60 (T2)	5.05±0.07Cb	0.02±0.00Aa	6.73±0.05Ca
	70 (T3)	5.23±0.13Ca	0.02±0.00Ac	6.64±0.08Ca

• Data are presented as mean ± standard deviation (s.d). a<b<c, Values in the same columns followed by different alphabets are significantly different by Duncan’s test (p<0.05). Letter uppercase (M. oleifera extract form effect) and lowercase (temperature effect).

The P. angulata extract enriched with M. oleifera shows the range of moisture content 3-7%, total acids 0.02 – 0.03 g/L and pH value 6.36 - 6.73 (Table IV). Statistical analysis of moisture content, and total acid shows a significant influence on the addition of M. oleifera extract forms and drying temperature to P. angulata extract by foam mat drying method (p> 0.05). The pH value shows a significant effect on the type of M. oleifera extract (p> 0.05), but the drying temperature did not have a significant effect on the pH value (p< 0.05).

The form of micro encapsulated M. oleifera extract (F3) using the foam-mat drying method with a drying temperature of 50^oC (T1) has the highest moisture content compared to other drying temperatures. Research by (Sasongko et al. 2020) reported that drying temperature affects the humidity of the quality of dried onion slices. The lower the drying temperature causes the humidity to increase, and the temperature at 49.6 ^oC was the best temperature to maintain the bioactive components of antioxidants and phenolic compounds (Sasongko et al. 2020). The drying process with higher temperatures can damage the extract and degrade the antioxidant bioactive component (Lu et al. 2021).

Antioxidant properties

The antioxidant properties in P. angulata extract enriched with M. oleifera is shown in Table V. The P. angulate extract enriched with M. oleifera has total phenolic and flavonoid contents of 5.75 – 11.50 mg GAE/g and 1.17 – 4.06 mg QE/g, respectively (Table V). Statistical analysis showed that no significant effect of adding the type of M. oleifera extract form and drying temperature on total phenolic contents of P. angulata extract using the foam-mat drying method (p>0.05), but not for the total flavonoid contents (p<0.05). P. angulata extract using the foam mat drying method with liquid form of M. oleifera extract and a drying temperature of 70 °C (F2T3) have hight flavonoid total compared to other drying temperatures.

Table V
Total phenolic contents and total flavonoid contents of P. angulate extract enriched with M. oleifera.

The form of M. oleifera extract	Temp (°C)	TPC (mg GAE/g)	TFC (mg QE/g)	TFC/TPC ratio
Control, without M. oleifera extract (F1)	50 (T1)	11.50±0.61	1.83±0.08Ac	0.16
	60 (T2)	6.02±0.27	1.78±0.63Aa	0.30
	70 (T3)	7.15±0.16	3.89±0.31Ab	0.54
Liquid extract (F2)	50 (T1)	7.15±0.07	3.50±0.00Bc	0.49
	60 (T2)	7.13±0.18	2.39±0.55Ba	0.34
	70 (T3)	5.75±0.03	4.06±1.49Bb	0.71
Micro-encapsulation (F3)	50 (T1)	5.92±0.16	2.28±0.55Ac	0.38
	60 (T2)	5.94±0.19	1.17±0.39Aa	0.20
	70 (T3)	8.35±0.29	2.72±1.02Ab	0.32

• Data are presented as mean ± standard deviation (s.d). TPC: total phenolic contents; TFC: total flavonoid contents; GAE: gallic acid equivalent; QE: quercetin equivalent. a<b<c, Values in the same columns followed by different alphabets are significantly different by Duncan’s test (p<0.05). Letter uppercase (M. oleifera extract form effect) and lowercase (temperature effect).

There was no effect of adding M. oleifera extract in various forms and drying temperatures to P. angulata extract using the foam-mat drying method. This because folin-ciocalteu not only reacts with phenol but also with fat, protein, and other compounds. The results align with a study by Tavares et al. (2020), which found no significant difference in the total phenolic contents in grape juice powder when treated with foam-mat drying temperatures of 60°C, 70°C, and 80°C. The drying temperature does not have a significant effect because phenol compounds will be damaged at temperatures above 85 °C, for 5 min and optimally between 0 - 90 °C (Martín-Gómez et al. 2020).

The highest total flavonoid contents were found in the sample made with liquid M. oleifera extract (Table V). The content of flavonoids increases as the temperature rises because the flavonoid compounds are released from the cell wall. Heating can alter the structure of the material matrix, such as denaturing proteins or softening cell walls, improve extraction ability, which helps in the release of flavonoids from food matrix (Jakkranuhwat & Kunchansombat 2023, Cakmak & Ozyurt 2023). According to Chen et al. (2011), the optimal temperature range for flavonoid compounds is between 0 °C and 100 °C.

The antioxidant activity (DPPH) of P. angulata extract enriched with M. oleifera showed results of 8.36 - 14.63 mg AAE/g. This study showed that the form of M. oleifera extract, and drying temperature had a significant effect on the antioxidant properties of the sample (p<0.05). Samples of P. angulata enriched M. oleifera liquid extract form with foam-mat drying temperature of 70^oC have the highest antioxidant value (F2T3). The breakdown of lycopene and lower β-carotene under drying conditions can increase higher antioxidant activity (Auisakchaiyoung & Rojanakorn 2015). The antioxidant activity (ABTS) of P. angulata extract enriched with M. oleifera showed results of 18.27 - 37.42 mg TE/g. Samples of P. angulata enriched M. oleifera microencapsulation form with drying temperature at 70^oC of foam-mat drying method have the highest antioxidant activity. The results were consistent with a study by Jakkranuhwat & Kunchansombat (2023), which found that the temperature of the foam-mat vacuum-drier and tray-drier had an impact on the antioxidant activity of purple-fleshed sweet potato powder. The study revealed that antioxidant activity increases with higher temperatures. Furthermore, it was found that foam-mat drying at 70°C exhibited the highest antioxidant activity compared to drying at 50°C and 60°C for purple-fleshed sweet potato powder (Jakkranuhwat & Kunchansombat 2023). Carvalho et al. (2017) suggested that subjecting the product to high drying temperatures may deactivate the oxidation reaction, such as the browning reaction. High temperatures can denature enzymes responsible for oxidation reactions, such as polyphenol oxidase (PPO), which is involved in browning reactions. High antioxidant capacity can be affected by a combination of exposure to low temperature and short process times, thereby reducing the rate of degradation of antioxidant bioactive compounds (de Cól et al. 2021).

Principal component analysis

Physicochemical and antioxidant properties of of P. angulata extract enriched with M. oleifera was described by principal component analysis (PCA) (Figure 1). PCA analysis results consist of two principal components (PC), namely PC1 and PC2. These PCs constituted 60.4% of the total variability. The PCA analysis effectively separated nine samples of P. angulata extract. The samples without adding M. oleifera and dried at a temperature of 70 °C (F1T3) and F2T3 were in the first quadrant, while F1T1, F1T2, F2T2, and F2T1 were in the second quadrant. F3T1 and F3T2 were positioned in the third quadrant, and F3T3 was in the fourth quadrant.

Figure 1
Biplots of physicochemical and antioxidant properties of P. angulata extract enriched with M. oleifera.

Each quadrant was characterized by different traits. Antioxidant activity (DPPH and ABTS), moisture, and total acid were the dominant traits in the first quadrant. While in the second quadrant was characterized by pH, and bulk density. Characters that were outstanding in the third quadrant were hygroscopicity, color (b*), and water activity. Describing characteristics for the fourth quadrant were color (L), total phenolic contents, total flavonoid contents, solubility, and flowrate. From this result, can be concluded that samples dried at a temperature of 70 °C (T3), both liquid (F2) and microencapsulated (F3), exhibited the best physicochemical and antioxidant properties.

CONCLUSIONS

In conclusion, the form way M. oleifera extract affected the solubility, color, water activity, bulk density, flow rate, hygroscopicity, total acid titration, pH, moisture, total flavonoid, DPPH assay, and ABTS assay but not affected in total solid and total phenolic. Drying temperature affected in solubility, color, water activity. bulk density, hygroscopicity, total acid titration, moisture, total flavonoid, DPPH assay, and ABTS assay but not affected in total solid, flow rate, pH, and total phenolic. Interaction between the way M. oleifera extract and drying temperature affected in color, water activity, bulk density, hygroscopicity, total acid titration, moisture, total flavonoid, and ABTS assay but not affected in solubility, total solid, flow rate, pH, total phenolic, and DPPH assay. Sample with the best process is made with M. oleifera micro-encapsulant and the drying temperature is 70°C.

ACKNOWLEDGMENTS

The author would like to thank Pasundan University and Research Center for Food Technology and Processing, National Research and Innovation Agency, for facilitating and supporting research activities through e-science services (ELSA-BRIN). The author would also like to thank Riuh Wardhani, M.Si. for his helped. The financial support of Universiti Malaysia Pahang, RDU223009 is gratefully acknowledged.

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Publication Dates

• Publication in this collection
  29 Nov 2024
• Date of issue
  2024

History

• Received
  4 Jan 2024
• Accepted
  29 Aug 2024