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Effects of different drying methods on the total phenolics, antioxidant properties, and functional properties of apple pomace.

机译：不同干燥方法对苹果渣总酚，抗氧化性能和功能特性的影响。

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摘要

Effects of different drying methods on the total phenolics, antioxidant properties, and functional properties of apple pomace Apple pomace was dried using three different drying methods: freeze drying at air temperature of 20°C, drum drying at drum temperature of 140°C, and cabinet drying at air temperatures of 60 °C, 80 °C, and 100 °C. The dried samples were measured using Hunter Color CIE L*,a*, and b* values. The total color difference (DeltaE) of apple pomace was affected by the drying temperature and the type of drying method. The freeze dried pomace was significantly higher in L* value compared to all of the other samples, whereas cabinet drying at 100°C showed the highest average color a* and b* values. The dried apple pomace was analyzed for total phenolics and antioxidant capacity using ORAC, and DPPH. The total phenolics of dried pomace, with the highest value ( 3.05 mg GAE/g) observed in freeze dried and the lowest (1.85 mg GAE/g). In the cabinet dried pomace, total phenolics decreased gradually as the process temperature was increased from 60 °C to 80 °C or 100 °C. Freeze dried pomace had the highest antioxidant activity as exhibited by ORAC and DPPH results, 350.27 and 278.8 &mgr;mol TE/g, db, respectively. Drum drying of pomace at 140 °C reduced activity to 158.06 and 216.45 &mgr;mol TE/g, db, by ORAC and DPPH assays, respectively. Cabinet drying of pomace resulted in lower antioxidant values as drying temperature increased from 60 °C to 80 °C or 100 °C.
机译：不同干燥方法对苹果渣总酚，抗氧化性能和功能性能的影响苹果渣使用三种不同的干燥方法进行干燥：在20°C的空气温度下冷冻干燥，在140°C的鼓温度下鼓干燥，以及橱柜在60°C，80°C和100°C的空气温度下干燥。使用Hunter Color CIE L *，a *和b *值测量干燥的样品。苹果渣的总色差（DeltaE）受干燥温度和干燥方法类型的影响。与所有其他样品相比，冷冻干燥的果渣的L *值明显更高，而在100°C的箱内干燥显示出最高的平均颜色a *和b *值。使用ORAC和DPPH分析了干燥的苹果渣的总酚和抗氧化能力。干果渣中的总酚类，在冷冻干燥中观察到的最高值（3.05 mg GAE / g），最低（1.85 mg GAE / g）。在橱柜干燥的果渣中，随着工艺温度从60°C升高至80°C或100°C，总酚含量逐渐降低。如ORAC和DPPH结果所示，冷冻干燥的果渣具有最高的抗氧化活性，分别为350.27和278.8 mol TE / g，db。通过ORAC和DPPH分析，将果渣在140°C的鼓式干燥将活性分别降至158.06和216.45 mol TE / g，db。随着干燥温度从60°C升高到80°C或100°C，果渣的箱内干燥导致较低的抗氧化剂值。

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  • 作者

    Aldosari, Mohammed Tuwayrish.;

  • 作者单位

    Michigan State University.;

  • 授予单位 Michigan State University.;
  • 学科 Food science.
  • 学位 M.S.
  • 年度 2014
  • 页码 61 p.
  • 总页数 61
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

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