TẠP CHÍ CÔNG THƯƠNG ĐIỆN TỬ - CƠ QUAN THÔNG TIN LÝ LUẬN CỦA BỘ CÔNG THƯƠNG
Tạp chí Công Thương - Các kết quả nghiên cứu
Quay về Tạp chí Công Thương
e-ISSN 3093-3994
ISSN 0866-7756
DOI: 10.62831
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Issue: Số 24 - Tháng 8 - 2026 Hóa học - Công nghệ thực phẩm

Effects of heat-pump drying temperature on moisture content, color, total polyphenol content, and total saponin content of hydroponic pennywort vine powder

Published: September 16, 2026

Abstract

This study evaluates the effects of heat-pump drying temperatures of 40, 45, 50, and 55°C on moisture content, color parameters, total polyphenol content (TPC), and total saponin content (TSC) of hydroponic pennywort (Centella asiatica (L.) Urban) vine powder. Increasing temperature reduced lightness, green coloration, yellow coloration, and TPC, which declined from 18.40 ± 0.26 to 16.87 ± 0.32 mg GAE/g. In contrast, TSC followed a nonlinear pattern and reached a maximum of 5.15% at 50°C. Final moisture content remained within 9.9 - 10.8%. Considering both sensory attributes and bioactive-compound retention, a drying temperature range of 45 - 50°C is recommended as suitable for producing hydroponic pennywort vine powder for potential functional-food applications.
Keywords
Centella asiatica (L.) Urban heat-pump drying moisture content color total polyphenol content total saponin content

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