How Drying Methods Affect the Nutrient Profiles of Noni Fruit

Greg Howard
20th August, 2024

How Drying Methods Affect the Nutrient Profiles of Noni Fruit

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Hainan University, China, studied how different drying methods affect noni fruit's quality and health benefits
  • Vacuum freeze drying (VFD) was found to best preserve noni fruit's bioactive components and antioxidants
  • VFD also maintained the fruit's structure and enzyme inhibitory rates better than other drying methods
Noni fruit, scientifically known as Morinda citrifolia, is celebrated for its rich array of bioactive compounds, which offer numerous health benefits. The fruit has been used for over 2000 years in Southeast Asia for its therapeutic properties[2]. Recent research conducted by Hainan University, China, delves into how different drying methods impact the quality and functional properties of noni fruit[1]. This study is critical as drying is a common method used to process noni into various functional products, yet there is limited information on how these methods affect its active metabolite profiles. The study investigated four drying methods: hot-air drying (HAD), vacuum freeze drying (VFD), microwave drying (MWD), and far infrared drying (FID). Using targeted and untargeted metabonomics analysis, the researchers evaluated the physicochemical indexes, bioactive components, and functional properties of dried noni fruit slices. The results revealed significant differences in appearance, water migration, and microstructure among the dried noni fruit slices, depending on the drying method used. Among the methods tested, VFD emerged as the superior technique. This method resulted in better retention of bioactive components and antioxidants, reduced structural collapse, and higher enzyme inhibitory rates. These factors are crucial for maintaining the biological activity of noni fruit. The VFD method's superiority is attributed to its uniform stratification and controlled drying environment, which helps preserve the fruit's beneficial compounds. This study's findings align with previous research highlighting the importance of bioactive compounds in nuts and dried fruits for health benefits[3]. Frequent consumption of such nutrient-rich foods can modulate the risk of cardiometabolic and other non-communicable diseases. Similarly, noni fruit contains over 200 phytochemical substances with bioactive properties, including flavonoids, phenols, and polyphenols[2]. These compounds are known for their antimicrobial and antioxidant properties, which contribute to the fruit's therapeutic effects. Interestingly, the study also ties into earlier findings on the impact of ripeness on noni fruit quality and flavor[4]. Optimal nutrient accumulation in noni fruit occurs at a specific ripeness stage, which is crucial for maximizing its health benefits. The drying method chosen can further influence the retention of these nutrients, as demonstrated by the superior performance of VFD in preserving bioactive components. The research also touches on the advantages and limitations of different drying methods. For instance, while microwave heating offers shorter drying times and better product quality, it is typically used for high-value foods due to its high costs[5]. On the other hand, freeze-drying at cryogenic temperatures, although expensive, provides high-quality products. Combining freeze-drying with microwave heating can speed up the drying rate and yield good quality products, provided the process is carefully managed to avoid hot spots[5]. In conclusion, the study by Hainan University underscores the importance of selecting the appropriate drying method to preserve the bioactive compounds and functional properties of noni fruit. Vacuum freeze drying (VFD) stands out as the most effective method, ensuring the highest quality of dried noni fruit products. These findings contribute to a better understanding of how to process and utilize noni fruit for its health benefits, aligning with earlier research on the nutritional and therapeutic value of bioactive-rich foods.

FruitsBiochemPlant Science

References

Main Study

1) Insight into the changes in active metabolite profiles of noni (Morinda citrifolia L.) fruit subjected to different drying treatments.

Published 19th August, 2024

https://doi.org/10.1016/j.foodres.2024.114858

Related Studies

2) Properties and Applications of Morinda citrifolia (Noni): A Review.

https://doi.org/10.1111/1541-4337.12456

3) Bioactives and health benefits of nuts and dried fruits.

https://doi.org/10.1016/j.foodchem.2020.126192

4) Insight into the effects of different ripeness levels on the quality and flavor chemistry of Noni fruit (Morinda citrifolia L.).

https://doi.org/10.1016/j.foodchem.2023.137408

5) Recent developments in high efficient freeze-drying of fruits and vegetables assisted by microwave: A review.

https://doi.org/10.1080/10408398.2017.1420624


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