不同风速干燥对苹果块及其贮藏对应物褐变反应和抗氧化活性的影响,International Journal of Food Science & Technology

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不同风速干燥对苹果块及其贮藏对应物褐变反应和抗氧化活性的影响
International Journal of Food Science & Technology ( IF 2.6 ) Pub Date : 2022-04-23 , DOI: 10.1111/ijfs.15792
Jiaxing Hu ₁ , Jinfeng Bi ₁ , Xuan Li ₁ , Xinye Wu ₁ , Qingting Yu ₁ , Shuhan Feng ₁

Affiliation

干果的色泽品质和功能活性是重要的品质指标。本研究的目的是评估不同风速的热泵干燥对产品及其储存对应物的褐变相关反应和抗氧化活性的影响。结果表明，在一定温度下，苹果块具有不同的美拉德反应水平、多酚和果胶变异性以及抗氧化能力，这可以通过不同的干燥风速来控制。在目前的工作中，与低风速（0.02-0.50 m/s）干燥（LHD）相比，高风速（2.0-2.5 m/s）干燥（HHD）苹果块的褐变增加了22.58%，这与其8.13 μg相关/g、132.35 μg/g 和 6.21% 以上的 5-HMF、绿原酸和果胶的 DE 水平分别。有趣的是，HHD和LHD样品储存后b值下降，这与样品中果胶的DE、GalA、结构性质（Ratio1、Ratio2和Ratio3）和构象性质（PDI、RG和RC）有关。此外，HHD 处理促进了比 LHD 更高的 DPPH 和 FRAP 容量，这显着涉及果胶的 Mw。该研究将从果胶的角度为调节苹果热加工过程中的褐变和抗氧化活性提供新的见解。

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Different air velocity drying impacts on browning reaction and antioxidant activity of apple cube and its storage counterparts

The colour quality and functional activity of dried fruits are important quality indexes. The purpose of this study was to evaluate the effects of heat pump drying with different air velocity on browning-related reactions and antioxidant activities of products and their storage counterparts. The results showed that apple cubes possessed different Maillard reaction levels, polyphenol and pectin variation, and antioxidant capacity, which could be controlled by different drying air velocity when the temperature is constant. In present work, high air velocity (2.0–2.5 m/s) drying (HHD) apple cubes possessed 22.58% more browning comparing to low air velocity (0.02–0.50 m/s) drying (LHD), which correlated with its 8.13 μg/g, 132.35 μg/g and 6.21% more of 5-HMF, chlorogenic acid and DE level of pectin, respectively. Interestingly, the b value of HHD and LHD samples decreased after storage, which was related to the DE, GalA, structural properties (Ratio1, Ratio2 and Ratio3) and conformational properties (PDI, RG and RC) of pectin in samples. Besides, HHD treatment promoted higher DPPH and FRAP capacity than LHD, which significantly involved Mw of pectin. The research would provide a new insight from the perspective of pectin for regulating the browning and antioxidant activity in apple thermal process.

更新日期：2022-04-23

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