Effect of thermal and ultrasonic pretreatment on enzyme inactivation, color, phenolics and flavonoids contents of infrared freeze-dried rose flower

被引：15

作者：

Barani, Yoon Hlaine ^{[1
,3
]}

Zhang, Min ^{[1
,2
]}

Wang, Bing ^{[4
]}

机构：

[1] Jiangnan Univ, Sch Food Sci & Technol, State Key Lab Food Sci & Technol, 1800 Lihu Ave, Wuxi 214122, Jiangsu, Peoples R China

[2] Jiangnan Univ, Jiangsu Prov Key Lab Adv Food Mfg Equipment & Tec, Wuxi 214122, Jiangsu, Peoples R China

[3] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Jiangsu, Peoples R China

[4] Shandong Huamei Biol Sci & Technol Co, Pingyin 250400, Shandong, Peoples R China

来源：

JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION | 2021年 / 15卷 / 02期

基金：

国家重点研发计划;

关键词：

Thermal pretreatment; Ultrasound pretreatment; Enzyme inactivation; Anthocyanins; Color stability; ANTIOXIDANT CAPACITY; DRYING KINETICS; HOT AIR; QUALITY; TEMPERATURE; PRODUCTS; DEGRADATION; PARAMETERS; INTENSITY; ENERGY;

D O I：

10.1007/s11694-020-00701-z

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The effects of ultrasound and thermal pretreatment prior to freeze drying combined with infrared on enzyme activity, color changes and antioxidant activities of dried rose flowers were studied. The activities of polyphenol oxidase (PPO) and peroxidase (POD) in rose after ultrasonic pretreatment were significantly decreased than thermal treatments. Ultrasonic pretreatment could improve the color of dried rose flowers. In addition, low-frequency ultrasound pretreatment could significantly improve the content of anthocyanins content and reduce the degradation rate. The antioxidant activity of low-frequency ultrasound pretreatment rose was also higher than that of dried rose flowers by thermal and high-frequency ultrasound pretreatment. However, thermal pretreatment as high temperatures affected the total phenolic content and product quality in different way such as loss of color and nutrients degradation.

引用

页码：995 / 1004

页数：10

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