In the heart of tropical regions, the Palmyrah palm (Borassus flabellifer Linn.) stands tall, bearing fruits that are a powerhouse of nutrients. However, the high moisture content of these fruits has long posed a challenge to their industrial utilization and shelf life. A recent study published in *Applied Food Research* has shed light on a promising solution to this age-old problem, potentially unlocking new opportunities for the agriculture sector.
Researchers led by Sirikarn Thanaboonrongkom from the Division of Food Science and Technology at Pibulsongkram Rajabhat University in Thailand have investigated the effects of steaming pretreatment and hot-air drying on the quality, functionality, and safety of Palmyrah palm pulp powder. The findings could revolutionize the way we process and utilize this nutrient-rich fruit.
The study revealed that hot-air drying significantly reduced the moisture content of Palmyrah palm pulp from around 91% to nearly 10%, ensuring safe storage. “This is a game-changer for the agriculture sector,” said Thanaboonrongkom. “It means we can now produce Palmyrah palm pulp powder that can be stored for longer periods without compromising on quality.”
The research also highlighted the importance of steaming pretreatment. While it slightly reduced the retention of phenolic compounds, it minimized color browning and the formation of hydroxymethylfurfural, a compound that can affect the flavor and safety of food products. Moreover, steamed pulp dried at 50°C exhibited enhanced solubility and swelling capacity, making it ideal for use in instant foods, Thai desserts, and functional food formulations.
The study also found that non-steamed pulp dried at 50°C retained the highest levels of bioactive compounds, including total phenolics, flavonoids, carotenoids, and ascorbic acid. These compounds are known for their antioxidant properties, which can help protect the body against damage by harmful molecules called free radicals.
The implications of this research are far-reaching. By optimizing the processing conditions for Palmyrah palm pulp, we can enhance its commercial value and expand its applications in the food industry. This could open up new markets for farmers and create new opportunities for value addition in the agriculture sector.
As we look to the future, the findings of this study could pave the way for further research into the processing and utilization of other high-moisture tropical fruits. It could also inspire the development of new food products that harness the nutritional and functional benefits of Palmyrah palm pulp powder.
In the words of Thanaboonrongkom, “This is just the beginning. There’s so much more we can do with this incredible fruit.” And with the insights gained from this study, we are one step closer to unlocking the full potential of the Palmyrah palm.