Unlocking the impact of drying methods on quality attributes of an unexploited fruit, karonda (Carissa carandas L.): A step towards food and nutritional security

Karonda (Carissa carandas L.) is an underutilized fruit shrub and is mostly grown in Indian subcontinent as economic protective hedge around orchards. Its berry like fruits are edible and are enriched in nutrients. Its intake can be a boon for the people suffering from malnutrition and iron deficiency especially residing in tribal areas who can't afford costly fruits and vegetables. The major concern with karonda fruit is its post-har-vest management as most of this fruit get wasted because of the high perishability, limited harvest time, improper processing and storage conditions, thereby reducing its nutritional quality. Drying is considered as a best food processing method for making the fruit available for extended period (s) of time. Therefore, the present study aims in finding the impact of economical drying methods like sun (SD), oven (OD) and micro-wave (MD) on the nutritional quality of karonda fruit. The nutritional parameters tested were the proximate composition, bioactive compounds (total phenolics, flavonoids, anthocyanin), vitamin C, antioxidant activity and mineral content. The results revealed low power (200W) microwave and sun drying as the best process -ing methods to retain maximum nutritional compounds in karonda powder. Also, both the drying methods showed better color retention and anthocyanin content compared to oven dried samples. The findings of this study will help the consumers in bulk drying of karonda fruits for utilization in various food preparations as a nutritional substituent.(c) 2022 SAAB. Published by Elsevier B.V. All rights reserved.

Automated summary

Karonda is an underutilized fruit shrub mainly grown in the Indian subcontinent. Its edible fruits are enriched in nutrients and can be a boon for those who cannot afford expensive fruits and vegetables. However, due to high perishability and improper post-harvest management, a large amount of Karonda fruits go to waste. Sun drying and low power microwave drying are the best methods for retaining maximum nutritional compounds in Karonda powder, and both methods show better color retention and anthocyanin content compared to oven drying.