TY - JOUR AU - Tran, Thi Yen Nhi AU - Huynh, Xuan Phong AU - Dao, Tan Phat PY - 2022/12/14 Y2 - 2024/03/28 TI - Article EFFECT OF STEAM BLANCHING AND CONVECTION DRYING CONDITIONS ON COLOR, VITAMIN C, TOTAL PHENOLIC CONTENT, FLAVONOID CONTENT AND ANTIOXIDATION ACTIVITY IN SOURSOP (ANNONA MURICATA L.) LEAF TEA JF - Journal of microbiology, biotechnology and food sciences JA - J microb biotech food sci VL - 12 IS - 4 SE - Food Sciences DO - 10.55251/jmbfs.5239 UR - https://office2.jmbfs.org/index.php/JMBFS/article/view/5239 SP - e5239 AB - <p>Blanching and drying techniques in food processing greatly affect the bioactive values. Research into this effect on soursop leaves raw material in the processing of tea which is a plant with anti-inflammatory, anti-cancer properties. Through a steam blanching process, 4 minutes were selected for compliance with TPC (208.43 ± 0.80 mgTE/g DM) and TFC (43.21 ± 0.71 mgQuercitin/mg DM). Along with the typical antioxidant activities such as TPC, TFC, the TAA, DPPH, ABTS content decreased sharply when heated by convection drying oven at 50-65°C. About 80% of the content is lost at the highest drying temperature. In addition, the Lab* color space of the fresh sample is dark brown transformed by heat, producing a characteristic yellowish hue when extracting custard leaf tea in hot water.</p> ER -