基于桑树理化特性及风味动态影响的干燥工艺选择

IF 1.2 4区 农林科学 Q4 FOOD SCIENCE & TECHNOLOGY Czech Journal of Food Sciences Pub Date : 2023-08-29 DOI:10.17221/82/2023-cjfs
Baolin Han, Shulin Tian, Rong Fan, Rangfang Chen, Yu Wang, Hucheng Gong, Minghong Bian
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引用次数: 0

摘要

:桑椹因其潜在的健康益处而日益受到关注。然而,收获后质量的恶化需要干燥以延长储存时间。本研究旨在研究自然干燥(ND)、热风干燥(HAD)和真空冷冻干燥(VFD)对新鲜桑椹生物活性化合物和挥发性有机化合物的影响。结果表明,VFD在长期干燥后对总酚(553.87±744.97µg GAE·g–1)(GAE–没食子酸当量)、总黄酮(575.51±465.98µg芦丁·g–2)和总花青素(64.98±13.15µg C3C·g–3)的保留率最高。此外,风味被确定为影响消费者对桑椹干偏好的最重要指标,VFD被发现可以有效地保留桑椹的天然风味。尽管热处理会导致有机化合物的显著损失,但HAD在较短的处理时间内表现出对活性物质的良好保留和较低的能耗。
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Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry
: Mulberry is gaining attention for its potential health benefits. However, post-harvest deterioration of quality necessitates drying to prolong storage. This study aimed to investigate the effects of natural drying (ND), hot air drying (HAD), and vacuum freeze drying (VFD) on bioactive compounds and volatile organic compounds of fresh mulberries. The results showed that VFD had the highest retention of total phenols (5 553.87 ± 744.97 µg GAE·g –1 ) (GAE – gallic acid equivalent), total flavonoids (3 575.51 ± 465.98 µg rutin·g –1 ), and total anthocyanins (64.98 ± 13.15 µg C3C·g –1 ) after prolonged drying. Additionally, flavour was identified as the most important indicator influencing consumer preference for dried mulberries, and VFD was found to be effective in retaining the natural flavours of mulberries. Although thermal treatment leads to a significant loss of organic compounds, HAD showed good retention of active substances and lower energy consumption in a shorter processing time.
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来源期刊
Czech Journal of Food Sciences
Czech Journal of Food Sciences Food Science & Technology, Chemistry-食品科技
CiteScore
2.60
自引率
0.00%
发文量
48
审稿时长
7 months
期刊介绍: Original research, critical review articles, and short communications dealing with food technology and processing (including food biochemistry, mikrobiology, analyse, engineering, nutrition and economy). Papers are published in English.
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