Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder

被引：40
|
作者：
Cheng, An-Wei [1 ,2 ]
Xie, Hong-Xia [1 ,2 ]
Qi, Yan [1 ,2 ]
Liu, Chao [1 ,2 ]
Guo, Xu [1 ,2 ]
Sun, Jin-Yue [1 ,2 ]
Liu, Li-Na [1 ,2 ]
机构：
[1] Shandong Acad Agr Sci, Inst Agrofood Sci & Technol, 202 Gongyebei Rd, Jinan 250100, Peoples R China
[2] Key Lab Agroprod Proc Technol Shandong Prov, Jinan 250100, Peoples R China
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2017年 / 78卷
关键词：
Bayberry fruit; Polyphenol; Anthocyanin; Qualitative characteristic; MYRICA-RUBRA-SIEB; RADICAL SCAVENGING ACTIVITY; ANTIOXIDANT PROPERTIES; ANTHOCYANINS; COLOR; STABILITY; JUICE; ZUCC; DEGRADATION; FRUIT;
D O I：
10.1016/j.lwt.2016.12.027
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
To extend shelf-life and develop new bayberry products, the effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry power were studied. Results showed that the retention of total polyphenols, gallic acid, protocatechuic acid, cyanidin-3-o-glucoside and anthocyanins in the freeze-dried bayberry powder was in most cases higher than in the spray-dried powder when they were stored for the same period. The content of these components in both the freeze-dried and spray -dried bayberry powder decreased gradually with the longer storage time. No significant difference was detected for the retention of these compounds whether they were stored at 4 degrees C or 25 degrees C. The browning index of both the freeze-dried and spray-dried powder significantly increased during a 50-day storage period. The Delta E value of the bayberry powder stored at 25 degrees C was distinctly higher than that of the other treated samples; a value of the spray -dried powder was slightly higher than that of the other samples. All presented results indicate that freeze-drying and 4 degrees C storage is an efficient and convenient method to maintain the bioactive polyphenolic components and high-qualitative characteristics of bayberry fruits. (C) 2016 Elsevier Ltd. All rights reserved.
引用
收藏
页码：235 / 240
页数：6
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