...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Chemistry >Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes
【24h】

Effects of osmotic dehydration (with and without sonication) and pectin-based coating pretreatments on functional properties and color of hot-air dried apricot cubes

机译：渗透脱水（有声和无声）和基于果胶的涂层预处理对热风杏干的功能特性和颜色的影响

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The objective of this study was to investigate the effect of osmotic dehydration (with and without sonication) and the use of different types of edible coating on functional and color parameters of dried apricot. Osmotic pretreatment was carried out in sorbitol solution of 35 degrees Brix at 55 degrees C for 30 and 45 min. Two levels of ultrasound frequency (25 and 35 kHz) were tested. Samples were coated using pectin + citric acid (CA), pectin + ascorbic acid (AA) and pectin alone after osmotic treatment and were dried at 60 degrees C. The results revealed that ultrasound assisted osmotic dehydration (UOD) led to the loss of total phenolic compounds (TPC) and vitamin C compared to osmotic dehydration (OD). TPC and beta-carotene contents decreased with the increase in sonication frequency from 25 to 35 kHz. However, UOD pretreated samples showed higher antioxidant capacity and beta-carotene content than OD apricots. OD improved color of hot-air dried apricot compared to UOD pretreatment. The use of pectin + AA coating increased TPC and vitamin C retention and total antioxidant activity of OD or UOD pretreated samples compared to pectin or pectin + CA coatings. UOD and pectin + AA coated samples showed lower L* and b*, and higher a* values, whereas coating with CA improved color of dried apricot cubes. Coatings containing CA or AA promoted beta-carotene retention in dried apricot pretreated by OD and UOD.
机译：这项研究的目的是研究渗透脱水（有或没有超声处理）的影响，以及使用不同类型的食用涂料对杏干的功能和颜色参数的影响。渗透预处理在35度白利糖度的山梨糖醇溶液中于55摄氏度进行30和45分钟。测试了两个级别的超声频率（25和35 kHz）。渗透处理后，仅使用果胶+柠檬酸（CA），果胶+抗坏血酸（AA）和果胶单独涂覆样品，并在60摄氏度下干燥。结果显示，超声辅助渗透脱水（UOD）导致总损失酚类化合物（TPC）和维生素C与渗透脱水（OD）相比。随着超声频率从25 kHz增至35 kHz，TPC和β-胡萝卜素含量降低。但是，UOD预处理的样品显示出比OD杏更高的抗氧化能力和β-胡萝卜素含量。与UOD预处理相比，OD改善了热风杏干的颜色。与果胶或果胶+ CA涂层相比，果胶+ AA涂层的使用增加了OD或UOD预处理样品的TPC和维生素C保留量以及总抗氧化活性。 UOD和果胶+ AA涂层的样品显示出较低的L *和b *，以及较高的a *值，而用CA涂层可以改善杏干的颜色。含有CA或AA的涂层促进了用OD和UOD预处理的杏干中β-胡萝卜素的保留。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号