Browsing by Subject "Bioactive compounds degradation"

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Drying behavior and effect of drying temperatures on cyanide, bioactive compounds, and quality of dried cassava leaves
(2025) Chaiareekitwat, Sawittree; Nagle, Marcus; Mahayothee, Busarakorn; Khuwijitjaru, Pramote; Rungpichayapichet, Parika; Latif, Sajid; Müller, Joachim; Chaiareekitwat, Sawittree; Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany; (S.C.); (S.L.); Nagle, Marcus; Agricultural Research and Development Program, Central State University, Wilberforce, OH 45384, USA;; Mahayothee, Busarakorn; Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (P.R.); Khuwijitjaru, Pramote; Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (P.R.); Rungpichayapichet, Parika; Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhon Pathom 73000, Thailand; (P.K.); (P.R.); Latif, Sajid; Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany; (S.C.); (S.L.); Müller, Joachim; Institute of Agricultural Engineering, Tropics and Subtropics Group, University of Hohenheim, 70599 Stuttgart, Germany; (S.C.); (S.L.); Medana, Claudio
In this study, the drying behavior and quality of the dried leaves of cassava ( Manihot esculenta Crantz) of the ‘Rayong 5’ cultivar from Thailand were investigated. An increase in the drying temperature resulted in an increased drying rate and a reduction in drying time. The Page model provided the best fit for describing the drying characteristics of cassava leaves, with the entire drying process occurring in the falling rate period. The results showed that cyanide content was sensitive to high temperatures, with drying at 80 °C being the most effective method for toxin elimination. Prolonged drying periods lead to the degradation of vitamin C. Drying cassava leaves at 50–80 °C did not significantly affect β–carotene levels. However, lutein, chlorophyll– a , and chlorophyll– b were reduced after drying. The drying processes did not change the crude proteins content but increased the levels of histidine, alanine, and aspartic acid. In this study, high-temperature, short-time drying was identified as the optimal condition for detoxification, maintaining nutrients, and preserving the color of dried cassava leaves.