Optimization of water blanching and cabinet drying conditions for preservation of nutritional and phytochemical properties of moringa leaves

R Neelavathi; C I Rani; T Arumuganathan

doi:10.14719/pst.6672

Authors

R Neelavathi Regional Research Station, Tamil Nadu Agricultural University, Vridhachalam, Cuddalore 606 001, Tamil Nadu, India https://orcid.org/0000-0001-9882-1808
C I Rani Department of Vegetable Science, Horticultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore 641 003, Tamil Nadu, India https://orcid.org/0000-0001-9612-1488
T.Arumuganathan ICAR - Sugarcane Breeding Institute, Coimbatore 641 007, Tamil Nadu, India https://orcid.org/0000-0002-9043-4720

DOI:

https://doi.org/10.14719/pst.6672

Keywords:

blanching, calcium, drying, iron, moringa, total carotenoids

Abstract

The perishable nature of moringa leaves leads to its limited shelf life. Drying methods reduce water activity and help extend the shelf life of dried leaves. In this study, the moringa leaves were subjected to water blanching at 50, 60, 70 and 80 oC for 1, 2 and 3 min, followed by drying. Water blanching at 50 °C for 3 min resulted in the highest retention of total carotenoids (24.65 mg/100 g), iron (21.50 mg/100 g), calcium (1413.10 mg/100 g) and colour of dried moringa leaves. To assess their impact on nutrient retention, the water-blanched moringa leaves were then subjected to three different drying methods: cabinet drying, sun drying and shade drying. The drying methods significantly influenced the retention of nutrients, with varying degrees of effectiveness across methods in moringa leaves. The moringa leaves blanched in water at 50oC for 3 min and dried in a cabinet drier retained the higher total carotenoids (24.65 mg/100 g), iron (21.50 mg/100 g) and calcium (1413.10 mg/100 g).

Downloads

Download data is not yet available.

References

Samsai T. A study on moringa production and marketing in the southern region of Tamil Nadu. Pharma Innov. 2023;12(11):1947–52.

Farooq F, Rai M, Tiwari A, Khan AA, Farooq S. Medicinal properties of Moringa oleifera: An overview of promising healer. J Med Plant Res. 2012;6(27):4368–74. https://doi.org/10.5897/jmpr12.279

Chandramouli P, Divya VS, Bharathi, Sivakami A, Bharathiraja B, Jayamuthunagai J. Standardisation and nutritional analysis of soup powder prepared from Moringa oleifera, Solanum trilobatum and Centella asiatica. Int J Future Biotechnol. 2012;1(1):1–16.

Indriasari Y, Wignyanto W, Sri Kumalaningsih. Effect of blanching on saponins and nutritional content of moringa leaves extract. J Food Res. 2016;5(3):55–60. https://doi.org/10.5539/jfr.v5n3p55

Neelavathi R, Pal RK, Sangita Sen, Kumar P. Effect of blanching on the quality of dehydrated cauliflower. Ind J Hortic. 2013;70(2):313–17.

Wickramasinghe YWH, Wickramasinghe I, Wijesekara I. Effect of steam blanching, dehydration temperature and time, on the sensory and nutritional properties of a herbal tea developed from Moringa oleifera leaves. Int J Food Sci. 2020;1:5376280. https://doi.org/10.1155/2020/5376280

Mutiara KT, Estiasih HT, Endang S. Effect of blanching treatments against protein content and amino acid drumstick leaves (Moringa oleifera). J Food Res. 2013;2(1):101–08. https://doi.org/10.5539/jfr.v2n1p101

AOAC.Official methods of analysis of the association of official analytical chemists. Association of Official Analytical Chemists: AOAC; 2016

Ranganna S. Handbook of analysis and quality control for fruits and vegetable products. New Delhi: McGraw Hill Education (India) Ltd; 2014

Amerine MA, Pangborn RM, Roessler EB. Principles of sensory evaluation of food. In: Food science technology. New York: Academic Press; 1965

Panse VG, Sukhatme PV. Statistical methods for agricultural workers. Fourth Enlarged Edition, New Delhi ICAR publications; 1985

Mulay SV, Pawar VN, Thorat SS, Ghatge UM, Ingle UM. Effect of pretreatments on quality of dehydrated cabbage. Indian Food Packer. 1994;48:11–13.

Bikila AM, Tola Y, Eshi TB, Forsido SF. Effect of pre-drying treatment and drying temperature on proximate composition, mineral contents and thermophysical properties of anchote (Coccinia abyssinica (Lam.) Cogn.) flour. Food Sci Nutr. 2020;8(10):5532–44. https://doi.org/10.1002/fsn3.1860

Ali MA, Yusof YA, Chin NL, Ibrahim MN. Processing of moringa leaves and natural source of nutrients by optimization of drying and grinding mechanism. J Food Process Eng. 2017;40(6):e12583. https://doi.org/10.1111/jfpe.12583

Subadra S, Monica J, Dhabhai D. Retention and storage stability of beta-carotene in dehydrated drumstick leaves (Moringa oleifera). Int J Food Sci Nutr. 1997;48(6):373–79. https://doi.org/10.3109/09637489709028585

Negi PS, Roy SK. Effect of drying conditions on quality of green leaves during long term storage. Food Res Int. 2001;34(4):283–87. https://doi.org/10.1016/S0963-9969(00)00165-4

Bharati B, Asha A. Effect of drying on iron and vitamin C content of selected vegetables. Food Sci Res J. 2010;1(2):157–61.

Buchaillot A, Caffin N, Bhandari B. Drying of lemon myrtle (Backhousia citriodora) leaves: retention of volatiles colour. Dry Technol. 2009;27(3):445–50. https://doi.org/10.1080/07373930802683740

Gothwal PP, Setty RG, Mookerji KK. Effect of processing steps for dehydration of mango, pineapple, carrot and drumstick on the retention of nutrients. Beverage and Food World. 1998;25(4):31–35.

Parvathi S, Nithya M, Priya DJ, Yogeshwari R. Effects of different drying methods and value addition of versatile food mix with moringa dry leaves. Int J Home Sci Extension Comm Management. 2015;2(1):8–12. https://doi.org/10.15740/HAS/IJHSECM/2.1/8-12

Lakshmi B, Vimala V. Nutritive value of dehydrated green leafy vegetable powders. J Food Sci Technol. 2000;37(5):465–79.