Comparison of different pretreatments on drying characteristics, physical properties, nutritional compounds and antioxidant activity of heat pump-dried longan pulp
文献类型： 外文期刊
作者： Zhu, Jingnan 1 ; Peng, Jian 1 ; Li, Jun 1 ; Li, Lu 1 ; Bi, Jinfeng 3 ; Yang, Wanyuan 4 ; Yi, Jianyong 3 ; Chen, Shupeng 4 ; Xu, Yujuan 1 ; Gu, Qingqing 2 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Key Lab Funct Foods, Guangdong Key Lab Agr Prod Proc,Minist Afr & Rural, Guangzhou 510610, Peoples R China
2.Jiangxi Agr Univ, Coll Agr, Nanchang 330045, Peoples R China
3.Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China
4.Guangdong Jiabao Grp Co Ltd, Chaozhou 515638, Peoples R China
关键词： drying characteristics; longan pulp; pretreatments; quality assessment
期刊名称：INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY （ 影响因子：3.3； 五年影响因子：3.5 ）
ISSN： 0950-5423
年卷期： 2023 年 58 卷 7 期
页码：
收录情况： SCI
摘要： Drying pretreatments are usually considered as effective way to improve the quality of dried fruit products. The results of this research showed that the blanching (BL), ultrasonic (US) and freeze-thaw (FT) pretreatments could significantly shorten the drying time, and improve the rehydration capacity of the dried longan pulp. Compared with the control group (CK, without pretreatment), more irregular inner micropores were formed in the dried longan pulp treated with BL, US and FT. Besides, the brightness and yellowness of dried longan pulp with pretreatments were higher than those of the CK. The higher retention rates of total phenolic content (292.54 mg/100 g d.b.) and ascorbic acid (2.38 mg g(-1) d.b.) were observed in the dried longan pulp treated with BL. Meanwhile, a higher chlorogenic acid content was found in the samples treated with FT (3.68 mg/100 g d.b.) and radio frequency (RF) (3.10 mg/100 g d.b.). Furthermore, the highest retention of a total free amino acid (1843.13 mg/100 g d.b) was exhibited by RF-treated longan pulp. This work guides how pretreatments are applied prior to longan pulp drying.
- 相关文献
作者其他论文 更多>>
-
Formulation and stabilization of high internal phase emulsions via mechanical cellulose nanofibrils/ethyl lauroyl arginate complexes
作者：Huang, Luyao;Xu, Chuan;Gao, Wenhua;Guo, Shasha;Li, Jun;Rojas, Orlando J.;Jiao, Wenjuan;Jiao, Wenjuan
关键词：Cellulose nanofibrils; Ethyl lauroyl arginate; High internal phase emulsions; 3D printing
-
Influence of Citric Acid and Hydrochloric Acid with High-Pressure Processing on Characteristics of Pectic Polysaccharide from Choerospondias axillaris Fruit Peel
作者：Li, Lu;Lu, Jinghui;Bu, Zhibin;Yu, Yuanshan;Wu, Jijun;Xu, Yujuan;Peng, Jian;Chen, Shupeng;Bu, Zhibin;Yu, Yuanshan;Yang, Wanyuan
关键词：C; axillaris fruit peel; Pectic polysaccharide; Extraction method; Physicochemical characteristics; Structural properties; Emulsifying quality
-
Effects of Pectinase Pre-Treatment on the Physicochemical Properties, Bioactive Compounds, and Volatile Components of Juices from Different Cultivars of Guava
作者：Chen, Xiaowei;Xu, Yujuan;Wu, Jijun;Yu, Yuanshan;Zou, Bo;Li, Lu
关键词：guava juice; cultivar; pectinase treatment; bioactive compounds; flavor
-
Cellulose nanofiber from pomelo spongy tissue as a novel particle stabilizer for Pickering emulsion
作者：Wen, Jing;Zhang, Wei;Zhao, Zhengang;Wen, Jing;Zhang, Wei;Zhao, Zhengang;Wen, Jing;Zhang, Wei;Xu, Yujuan;Yu, Yuanshan;Lin, Xian;Fu, Manqin;Liu, Haocheng;Peng, Jian;Zhao, Zhengang
关键词：Pomelo spongy tissue; Cellulose nanofiber; Pickering emulsion stability
-
Enzymatic hydrolysis of silkworm pupa and its allergenicity evaluation by animal model with different immunization routes
作者：Dai, Yan;Huang, Meijia;Chen, Hongbing;Wu, Zhihua;Yang, Anshu;Wu, Yong;Li, Xin;Dai, Yan;Huang, Meijia;Gao, Jingyan;Li, Xin;Xu, Yujuan;Mu, Lixia;Chen, Hongbing;Wu, Zhihua;Yang, Anshu;Wu, Yong
关键词：Silkworm pupa; Silkworm pupa peptides; Enzymatic hydrolysis; Allergenicity; Immunization; Animal model
-
Effects of pomelo peel sponge layer insoluble dietary fibre addition on the properties of the dough and bread
作者：Sang, Jiaqi;Wen, Jing;Li, Lu;Xu, Yujuan;Yu, Yuanshan;Peng, Jian;Sang, Jiaqi;Gu, Qingqing
关键词：Bread quality; dough; insoluble dietary fibre; pomelo peel sponge layer; rheological properties
-
Influence of Cultivar and Turbidity on Physicochemical Properties, Functional Characteristics and Volatile Flavor Substances of Pomelo Juices
作者：Chen, Jiajia;Luo, Wenshan;Cheng, Lina;Wu, Jijun;Yu, Yuanshan;Li, Lu;Xu, Yujuan;Chen, Jiajia;Cheng, Lina;Li, Lu;Xu, Yujuan
关键词：pomelo cultivars; pomelo juices; physicochemical characteristics; functional properties; volatile substances
