Food and Humanity 1 (2023) 723–730 Available online 20 July 2023 2949-8244/© 2023 Elsevier B.V. All rights reserved. Effect of drying methods on physicochemical quality of dehydrated jackfruit bulbs Sanjida Anjom Tamanna a , Md. Abdul Alim a, *, 1 , Md. Faridul Islam a, 2 , Md. Rakibul Hasan a, b, 3 , Md. Esrafl a, 4 , Md. Nannur Rahman a, 5 , Farhana Akther a, 6 , Md. Azizul Haque a, 7 , Rokeya Begum a, *, 8 a Department of Food Technology and Nutritional Science, Faculty of Life Science, Mawlana Bhashani Science and Technology University, Santosh, Tangail 1902, Bangladesh b Department of Nutrition and Food Engineering, Daffodil International University, Dhaka 1216, Bangladesh A R T I C L E INFO Keywords: Bioactive compounds Drying Jackfruit bulbs Physicochemical properties ABSTRACT Jackfruit bulbs are regarded as an edible portion and have been shown to contain signifcant amounts of nu- trients such as vitamins, minerals, phytochemicals, carbohydrates, and proteins. The goal of the current research was to fnd out the effect of drying methods on the physicochemical quality of jackfruit bulbs. The study was done by freeze-drying (FD), cabinet drying (CD), and vacuum drying (VD) for checking the effect of nutritional, physico-chemical, and physical attributes after drying. The phytochemical contents and antioxidant properties of the bulb were analyzed by spectrophotometer and DPPH method respectively. A good amount of carbohydrate content was found in all drying methods, it ranged from 81% to 82%. The total phenolic content (TPC) of FD, CD, and VD dried bulbs was 4.13 ± 0.25 mg, 3.40 ± 0.43 mg and 2.93 ± 0.15 mg GAE/g of dry samples, respec- tively. Total favonoid content (TFC) was in the range of 23.52 ± 0.92 mg (FD), 20.30 ± 0.62 mg (CD), and 20.41 ± 0.65 mg (VD) mg QE/100 g of dry samples, whereas the total carotenoid content was 5.60 ± 0.35 mg (FD), 3.61 ± 0.16 mg (CD), and 3.74 ± 0.15 mg (VD) ß-carotene/100 g of dry samples. The antioxidant activity of extracts was 220.22, 194.23, and 131.64 µmole AA/g found in FD, CD, and VD dry samples, respectively. The drying temperatures were revealed to affect characteristics, whereas phytochemical properties, color, texture, rehydration properties, hardness, crispness, and sensory properties gave favorable scores in freeze-dried samples. 1. Introduction The jackfruit (Artocarpus heterophyllus Lam.) is a popular fruit that has been widely distributed throughout the region of Southeast Asia, including Bangladesh, India, Thailand, and other tropical areas (Naik, 1949; Sturrock, 1959; Bobbio et al., 1978; Kumar et al., 1988; Baliga et al., 2011; Swami et al., 2012). Jackfruit, locally called kathal, is the state fruit of Bangladesh (Rahman et al., 1994; Irin et al., 2015), and the edible part of jackfruit is the berry found inside the syncarpous that is yellowish in color and sweet in taste (Rahman et al., 1994; Li et al., 2021). Jackfruit possesses signifcant amounts of digestible carbohy- drates (Hettiaratchi et al., 2011), protein, starch, calcium, and thiamine (Goswami et al., 2011; Swathi et al., 2019), and fber contents (Rahman et al., 1999; Ranasinghe, Maduwanthi, Marapana, 2019). Furthermore, jackfruit is abundant in mineral substances, phytochemicals with bio- logical activity, carotenoids, polyphenols, and favonoids, and is free of * Corresponding authors. E-mail addresses: alim.food@mbstu.ac.bd (Md.A. Alim), rokeya.ftns@mbstu.ac.bd (R. Begum). 1 ORCID ID: https://orcid.org/0000-0002-7222-0032 2 ORCID ID: https://orcid.org/0000-0003-4942-3787 3 ORCID ID: https://orcid.org/0000-0002-0079-0108 4 ORCID ID: https://orcid.org/0000-0002-3406-442X 5 ORCID ID: https://orcid.org/0000-0003-1865-7812 6 ORCID ID: https://orcid.org/0000-0002-7871-2273 7 ORCID ID: https://orcid.org/0000-0002-4237-7047 8 ORCID ID: https://orcid.org/0000-0001-8941-6210 Contents lists available at ScienceDirect Food and Humanity journal homepage: www.editorialmanager.com/foohum/journal_overview.html https://doi.org/10.1016/j.foohum.2023.07.015 Received 1 June 2023; Received in revised form 23 June 2023; Accepted 16 July 2023