{"title":"Combined effects of sodium carbonate pretreatment and hybrid drying methods on the nutritional and antioxidant properties of dried Goji berries","authors":"Huihui Song, Jin-feng Bi, Qinqin Chen, Zhou Mo, Xinye Wu, Jianxin Song","doi":"10.4995/IDS2018.2018.8373","DOIUrl":null,"url":null,"abstract":"Combined effects of sodium carbonate (SC) pretreatment and hybrid drying methods (freeze drying-instant controlled pressure drop drying (FD-ICPDD), hot air drying (HAD-ICPDD) on nutritional and antioxidant properties of Goji berries were investigated. Compared with distilled water pretreatment, SC pretreatment could obtain products with better quality. Goji dried by FD-ICPDD showed better overall quality than that dried by HAD or FD alone. FD-ICPDD products exhibited higher contents of total Lycium barbarum polysaccharide (140 g/kg), total carotenoids (2.4 g/kg) as well as the strongest ABTS.+ radical scavenging activity (57.6 μmol TE/g). FD-ICPDD could be an alternative drying method for processing valuable agro-products. Keywords: sodium carbonate, instant controlled pressure drop drying, nutritional properties, antioxidant activity","PeriodicalId":107148,"journal":{"name":"Proceedings of 21th International Drying Symposium","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2018-09-07","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"1","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Proceedings of 21th International Drying Symposium","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4995/IDS2018.2018.8373","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 1
Abstract
Combined effects of sodium carbonate (SC) pretreatment and hybrid drying methods (freeze drying-instant controlled pressure drop drying (FD-ICPDD), hot air drying (HAD-ICPDD) on nutritional and antioxidant properties of Goji berries were investigated. Compared with distilled water pretreatment, SC pretreatment could obtain products with better quality. Goji dried by FD-ICPDD showed better overall quality than that dried by HAD or FD alone. FD-ICPDD products exhibited higher contents of total Lycium barbarum polysaccharide (140 g/kg), total carotenoids (2.4 g/kg) as well as the strongest ABTS.+ radical scavenging activity (57.6 μmol TE/g). FD-ICPDD could be an alternative drying method for processing valuable agro-products. Keywords: sodium carbonate, instant controlled pressure drop drying, nutritional properties, antioxidant activity