Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying
文献类型： 外文期刊
作者： Zhao, Dandan 1 ; Wei, Juan 2 ; Hao, Jianxiong 1 ; Han, Xue 1 ; Ding, Shenghua 3 ; Yang, Luwei 2 ; Zhang, Zhentao 2 ;
作者机构： 1.Hebei Univ Sci & Technol, Coll Biosci & Bioengn, Shijiazhuang 050018, Hebei, Peoples R China
2.Chinese Acad Sci, Tech Inst Phys & Chem, Beijing 100190, Peoples R China
3.Hunan Acad Agr Sci, Hunan Agr Prod Proc Inst, Changsha 410125, Hunan, Peoples R China
关键词： Goji; Hot-air drying; Total phenolic content; Total flavonoid content; Carotenoids
期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）
ISSN： 0023-6438
年卷期： 2019 年 99 卷
页码：
收录情况： SCI
摘要： Wolfberry is an important medicinal and edible plant in China that is difficult to dehydrate owing to its dense pulp and epicuticular wax. Sodium carbonate (SC) pretreatment is an efficient low-cost technology that can help improve the wolfberry drying rate. To determine the effect of SC pretreatment on drying kinetics and quality changes during hot-air drying (AD), wolfberries were dried using AD at different temperatures (40, 50, and 60 degrees C) with or without SC pretreatment. SC pretreatment was found to increase the effective diffusivity (D-eff) and reduce the total drying time by 22-28%. SC pretreatment and low-temperature AD (40 and 50 degrees C) helped improve wolfberry quality and increased its total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, carotenoids content, and betaine content by 10-17%, 9-24%, 21-25%, 14-22%, 3-23%, and 17-42%, respectively. Samples dried with or without SC pretreatment showed the same trends, but a different moisture content inflexion point in the drying kinetics and different antioxidant attributes. In all drying processes, the D-eff initially increased and then decreased, while the TPC, TFC, and antioxidant capacity initially decreased and then increased.
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