Turmeric (Curcuma longa L.) drying: an optimization approach using microwave-vacuum drying

摘要: This study investigated the effect of microwave power (2,400–4,000 W) and drying times (10–30 min) on quality dried turmeric in terms colour (L, a*, b*), moisture content, water activity (aw), ash, antioxidant (2,2-dipheneyl-1-picrylhydrazyl; DPPH), total phenolic curcuminoids content. In addition, Response Surface Methodology (RSM) was implemented to optimize conditions for turmeric. A range parameters, (W) time (min) were fitted quadratic models using a central composite design. The Analysis Variance (ANOVA) statistic results suggested that optimal qualities (i.e., aw, value, curcuminoid content EC50 L value) achieved at high vacuum-microwave (3,500–4,000 W) long duration (27–30 min). improvement microwave-vacuum these illustrated through enzymatic browning reaction via inhibition polyphenol oxidase which suppressed formation brown pigments increased phenol substrates.