Bioactive Components and Anticancer Activities of Spray-Dried New Zealand Tamarillo Powder

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aut.relation.articlenumber2687en_NZ
aut.relation.issue9en_NZ
aut.relation.journalMoleculesen_NZ
aut.relation.volume27en_NZ
aut.researcherDrabsch, Julie
dc.contributor.authorLiu, Qen_NZ
dc.contributor.authorHamid, Nen_NZ
dc.contributor.authorLiu, Yen_NZ
dc.contributor.authorKam, Ren_NZ
dc.contributor.authorKantono, Ken_NZ
dc.contributor.authorWang, Ken_NZ
dc.contributor.authorLu, Jen_NZ
dc.date.accessioned2022-06-16T23:09:13Z
dc.date.available2022-06-16T23:09:13Z
dc.date.copyright2022en_NZ
dc.date.issued2022en_NZ
dc.description.abstractTamarillo fruit contains many phytochemicals that have beneficial therapeutic and nutritional properties. Spray-drying is widely used to preserve fruit puree in powder form. However, to obtain high-quality fruit powder, the optimisation of spray-drying conditions is necessary, as a high drying temperature can damage sensitive bioactive compounds. This study investigated the effects of spray-drying on the microstructure, polyphenolics, total flavonoids, total carotenoids, antioxidant activity, and anticancer capacity of tamarillo powder. Response surface methodology (RSM) was used to optimise the spray-drying process to produce tamarillo powder. The independent variables were inlet drying temperature (120–160 °C), flow rate (1–5 g/mL), and maltodextrin concentration (0–10%). These variables influenced the microstructural attributes, bioactive components, and cytotoxicity of the spray-dried tamarillo powder. The increase in polyphenols and antioxidant activities were favoured under high-temperature spray drying conditions and a low carrier concentration. The optimised spray-drying conditions for producing tamarillo powder with high antioxidant and anticancer activities, high yield, and stable bioactive compounds were found to be at 146.8 °C inlet temperature, and a flow rate of 1.76 g/mL.en_NZ
dc.identifier.citationMolecules, 27(9), 2687. https://doi.org/10.3390/molecules27092687
dc.identifier.doi10.3390/molecules27092687en_NZ
dc.identifier.issn1420-3049en_NZ
dc.identifier.issn1420-3049en_NZ
dc.identifier.urihttps://hdl.handle.net/10292/15234
dc.languageenen_NZ
dc.publisherMDPI AGen_NZ
dc.relation.urihttps://www.mdpi.com/1420-3049/27/9/2687
dc.rightsCopyright: © 2022 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https:// creativecommons.org/licenses/by/ 4.0/).
dc.rights.accessrightsOpenAccessen_NZ
dc.subjectTamarillo; Spray-drying; Polyphenols; Anticancer; Antioxidant; Response surface methodology
dc.titleBioactive Components and Anticancer Activities of Spray-Dried New Zealand Tamarillo Powderen_NZ
dc.typeJournal Article
pubs.elements-id453723
pubs.organisational-data/AUT
pubs.organisational-data/AUT/Faculty of Health & Environmental Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Public Health & Interdisciplinary Studies
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Public Health & Interdisciplinary Studies/Biosciences Department
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science
pubs.organisational-data/AUT/Faculty of Health & Environmental Science/School of Science/Food Science & Microbiology Department
pubs.organisational-data/AUT/PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HA Science 2018 PBRF
pubs.organisational-data/AUT/PBRF/PBRF Health and Environmental Sciences/HI Interprofessional 2018 PBRF
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