Effect of different drying techniques on physical properties, total polyphenols and antioxidant capacity of blackcurrant pomace powders

被引：69

作者：

Michalska, Anna ^{[1
,2
]}

Wojdylo, Aneta ^{[3
]}

Lech, Krzysztof ^{[1
]}

Lysiak, Grzegorz P. ^{[4
]}

Figiel, Adam ^{[1
]}

机构：

[1] Wroclaw Univ Environm & Life Sci, Inst Agr Engn, Str Chelmonskiego 37a, PL-51630 Wroclaw, Poland

[2] Polish Acad Sci, Inst Anim Reprod & Food Res, Div Food Sci, Str Tuwima 10, PL-10748 Olsztyn, Poland

[3] Wroclaw Univ Environm & Life Sci, Dept Fruit Vegetable & Cereals Technol, Str Chelmonskiego 37, PL-51360 Wroclaw, Poland

[4] Poznan Univ Life Sci, Str Wojska Polskiego 28, PL-60637 Poznan, Poland

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 78卷

关键词：

Ribes; Pomace; Drying; Water activity; Functional relation; RIBES-NIGRUM L; PHENOLIC CONTENT; SOUR CHERRIES; COLOR CHANGES; KINETICS; JUICE; FRUIT; COMBINATION; STABILITY; VARIETIES;

D O I：

10.1016/j.lwt.2016.12.008

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effect of freeze-drying (FD), convective (50 degrees C-90 degrees C; CD), microwave vacuum (120W, 240W, 360W, 480W; MVD) and combined (CD-MVD) drying on the physico-chemical properties of blackcurrant pomace powders was examined. A relationship was analysed between moisture content, water activity, solubility, true and bulk density, porosity, colour, total polyphenolic compounds, and antioxidant capacity and drying parameters. The lowest water activity was noted after CD suggesting that CD is more effective in water removal from pomace than MVD or CD-MVD. CD decreased solubility of powders to significantly greater degree than MVD and CD-MVD. Drying processes improved the colour of the blackcurrant pomace powders in comparison to the raw material. Power function between the temperature of the process and the changes in chroma was established, whereas a rational function was found during MVD. Functional relation between the temperature and total polyphenolic content and antioxidant capacity was found. (C) 2016 Elsevier Ltd. All rights reserved.

引用

页码：114 / 121

页数：8