Abstract The study evaluated the changes in nutritional, physicochemical, and chemical components of durian (Durio zibethinus) white peel flour at different drying temperatures (45–55 °C) using convective drying (CD) , heat pump drying (HPD), and freeze-drying (FD) methods. The results revealed that a drying temperature of 50 °C was optimal among the three drying techniques, with total polyphenol, flavonoid, DPPH radical scavenging, ABTS·+ radical scavenging, and FRAP values of 714.65 mg GAE/100 g DM, 40.67 mg QE/100 g DM, 226.96 mg AAE/100 g DM, 593.51 mg AAE/100 g DM, and 553.66 mg Fe2+/100 g DM, respectively. Scanning electron microscopy (SEM) showed that the flour particles aggregated into clusters, whereas Fourier-transform infrared spectroscopy (FT-IR) results evidenced the existence of –OH and –C=O characteristic chemical groups. The flour exhibited antibacterial activity against Staphylococcus aureus and Campylobacter jejuni. A Pearson association indicated a direct relationship between the chemical composition and the bioactive properties.
Van et al. (Wed,) studied this question.