A comparison of phytoconstituent and functional loaded low moisture food from Averrhoa bilimbi using freeze drying and oven drying methods

The use of natural-based ingredients for nutricosmetics, boasting remarkable phytochemical compounds and antioxidant properties sourced from underutilized fruits, has also gained widespread recognition. The present study was conducted to preserve Averrhoa bilimbi using emerging technology of freeze drying. Low moisture food ingredient in powder form was produced from A. bilimbi fruit. The freeze dried of A. bilimbi was compared with classic drying method such as oven drying in term of moisture content, water activity, total phenolic content, total flavonoid content, DPPH, and ABTS scavenging activities. The result showed that freeze dried A. bilimbi exhibited highest total phenolic content (18.59 ± 3.39 µg GAE /mg), total flavonoid content (0.010 ± 0.000 µg RE /mg), the strongest DPPH (9.25 ± 0.43 mg/mL), ABTS (5.88 ± 0.26 mg/mL) scavenging activities, compared to oven drying technique. The moisture content of freeze dried A. bilimbi (24.81 ± 4.08%) exhibited higher compared to oven dried of A. bilimbi. The freeze dried A. bilimbi (0.48 ± 0.00 a_w) demonstrated higher water activity compared to oven drying technique. Microstructure of freeze dried sample was different from oven dried sample. Oven dried sample microstructure experience a serious damage. The chemical screening and identification was conducted using gas chromatography (GC-MS) and high-performance liquid chromatography tandem mass spectrometry of triple quadrupole (HP LCMS-MS QTOF). The freeze drying technology presents a promising result of emerging technology for preserving fruit products. Hence, this emerging drying method presents a good scope for application in the food and cosmetic industry, with good commercial value.