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首页> 外文期刊>Journal of Food Science and Technology >Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices
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Application of sodium chloride and quince seed gum pretreatments to prevent enzymatic browning, loss of texture and antioxidant activity of freeze dried pear slices

机译：氯化钠和柑橘种子胶预处理的应用防止酶褐变，冻干梨切片抗氧化活性抗氧化活性

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摘要

In the study the effect of sodium chloride and quince seed gum solutions as immersion pretreatment to prevent enzymatic browning reaction in pear slices before freeze drying was evaluated. Four levels of gum concentrations (0%, 0.25%, 0.5% and 1%) and three concentrations of salt (0%, 0.25% and 0.5%) were used. Subsequently, freeze drying method was used to dry the pear slices and the qualitative, structural and sensory characteristics of dried pear slices were investigated. The moisture content of the dried pear slices decreased significantly with increasing sodium chloride concentration, while increasing the concentration of the gum significantly increased the moisture content (P < 0.05). Use of both immersion pretreatments were effective in maintaining the antioxidant activity and reducing browning index of the slides and with increasing concentration of the immersion solutions, the antioxidant activity loss decreased in the slices (P < 0.05). Electron microscopy study revealed that the microstructural changes of the drying process on the slices are very slight, although gum pre-treatment at the high levels made a layer on the surface of the pear slices which slowed down the transfer of water vapor molecules. By considering the results of qualitative, structural and sensory evaluations, using of immersion pretreatment with 0.25% gum and 0.25% salt solution to prevent enzymatic browning along with preserving the quality properties of pear slices prior to the drying process is recommended. Graphic abstract SEM of cross section of dried pear slices after processing
机译：在研究浸渍预处理中的氯化钠和柑橘种子胶溶液的作用中，评价冷冻干燥前浸渍预处理以防止梨切片中的酶促褐变反应。使用四个水平的胶浓度（0％，0.25％，0.5％和1％）和三种浓度的盐（0％，0.25％和0.5％）。随后，研究了冷冻干燥方法来干燥梨切片，研究干燥梨切片的定性，结构和感觉特性。随着氯化钠浓度的增加，干燥的梨切片的水分含量显着降低，同时增加胶的浓度显着增加了水分含量（P <0.05）。浸渍预处理的使用在维持抗氧化活性和降低载玻片的褐变指数并随着浸渍溶液的增加，切片中减少的抗氧化活性损失（P <0.05）。电子显微镜研究显示，切片上的干燥过程的微观结构变化非常轻微，尽管在高水平的胶质预处理在梨切片的表面上进行了一层，这减慢了水蒸气分子的转移。通过考虑定性，结构和感官评价的结果，使用0.25％胶和0.25％盐溶液的浸渍预处理，以防止酶促褐变以及在干燥过程之前保持梨切片的质量特性。干燥梨切片横截面的图形摘要SEM处理后

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