APLIKASI FOAM-MAT FREEZE-DRYING UNTUK PRESERVASI KOMPONEN BIOAKTIF BUAH DAN INGREDIENT PANGAN FUNGSIONAL: REVIEW

Abstrak

Foam-mat freeze-drying (FMFD) is a relatively new drying method for food product development, particularly in fruit processing, and bioactive preservation of fruit products. This drying method is an incorporation between foam-mat drying and freeze-drying. The FMFD needs hydrocolloid as foam stabilizer and protein for foaming agent. Low temperature (less than the freezing point) and under vacuum condition during FMFD initiate the bio compounds, which are heat-sensitive and oxidation-sensitive, such as vitamin C, anthocyanins, and phenolic compounds, are not drop drastically. Moreover, the FMFD is able to obtain best physico-chemical properties of the final products, such as color, flavor and aroma similar to the fresh one, porous structure, low moisture content and water activity, even the final products can be used for functional food ingredient. Overall, the FMFD is the best method for preserving bio active compounds of fruits, acquires good physical, chemical, and sensory properties, and obtain the final products which are for functional food and affect the human health.