Recent Progress in Research on the Effect of Drying on the Color of Processed Fruits and Vegetables

被引：2
|
作者：
Lü Y. [1 ,2 ]
Chen Q. [1 ]
Li X. [1 ]
Hu J. [1 ]
Bi J. [1 ,2 ]
机构：
[1] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing
[2] Food Science College, Shenyang Agricultural University, Shenyang
来源：
Shipin Kexue/Food Science | 2023年 / 44卷 / 13期
关键词：
color; color preservation technologies; drying; fruits and vegetables; natural colorants;
D O I：
10.7506/spkx1002-6630-20220802-022
中图分类号：
学科分类号：
摘要：
Color is an important factor affecting the sensory quality of fruit and vegetable (FV) products. The vibrant and stable color of FV products can give people a good visual enjoyment, which can in turn promote consumers’ appetite and increase the market value of the products. This paper summarizes the types and properties of natural colorants in FV, clarifies the effects of thermal and non-thermal drying technologies and their combination on the color of FV products, reveals the influence mechanism of colorant degradation products on the products’ quality, and reviews the color preservation technologies of dried FV. We hope that this review could provide a theoretical basis for the color preservation and quality enhancement of dried FV products. © 2023 Chinese Chamber of Commerce. All rights reserved.
引用
收藏
页码：368 / 377
页数：9
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