Evaluation of innovative drying technologies in Gardenia jasminoides Ellis drying considering product quality and drying efficiency.

IF 6.5 1区 农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-11-30 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.102052
Ziping Ai, Zhifeng Xiao, Muhua Liu, Lingqu Zhou, Lingjian Yang, Yijie Huang, Qiangqiang Xiong, Tao Li, Yanhong Liu, Hongwei Xiao, Jiale Guo, Wenling Sun, Samir Mowafy, Honghui Rao
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Abstract

Gardenia jasminoides Ellis is widely used as healthy food and herbal medicine for its anti-inflammatory, analgesic, antihypertensive, and antiviral functions. The drying behavior and physicochemical quality of Gardenia jasminoides Ellis were studied to evaluate its adaptability under four drying techniques: hot air drying (HAD), medium-and short-wave infrared drying (MSWID), pulsed vacuum drying (PVD), and radio frequency-HAD (RF-HAD). Compared with HAD and MSWID, PVD and RF-HAD can form beneficial microporous channels for moisture migration inside Gardenia jasminoides Ellis, thus shortening drying time by 32.56-42.51 % and increasing geniposide content by 3.31-13.77 %, while better preserving the brightness and redness. In addition, Pearson correlation analysis confirmed the RF-HAD dried samples showed the best antioxidant activity with the highest content of active ingredients (chlorogenic acid, geniposide), and there was a significant positive correlation between sample color and yellow pigment content. After comprehensive comparison, RF-HAD is proposed to be the most suitable method for Gardenia jasminoides Ellis drying. This research could provide scientific basis and technical support for promoting the high quality development of industrial processing of Gardenia jasminoides Ellis.

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从产品质量和干燥效率的角度评价栀子干燥创新技术。
栀子花因其抗炎、镇痛、降压、抗病毒等功能,被广泛用作保健食品和草药。研究了栀子在热风干燥(HAD)、中短波红外干燥(MSWID)、脉冲真空干燥(PVD)和射频干燥(RF-HAD) 4种干燥技术下的干燥行为和理化品质。与HAD和MSWID相比,PVD和RF-HAD能在栀子内部形成有利于水分迁移的微孔通道,使干燥时间缩短32.56% ~ 42.51%,栀子苷含量提高3.31 ~ 13.77%,同时更好地保持了栀子的亮度和红度。Pearson相关分析证实RF-HAD干燥样品抗氧化活性最佳,有效成分(绿原酸、京尼平苷)含量最高,样品颜色与黄色色素含量呈显著正相关。经综合比较,认为RF-HAD是最适合栀子干燥的方法。本研究可为促进栀子工业加工的高质量发展提供科学依据和技术支持。
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来源期刊
Food Chemistry: X
Food Chemistry: X CHEMISTRY, APPLIED-
CiteScore
4.90
自引率
6.60%
发文量
315
审稿时长
55 days
期刊介绍: Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.
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