Is air-drying of plant-based food at low temperature really favorable? A meta-analytical approach to ascorbic acid, total phenolic, and total flavonoid contents

被引：5

作者：

Cervenka, Libor ^{[1
]}

Cervenkova, Zuzana ^{[2
]}

Velichova, Helena ^{[3
]}

机构：

[1] Univ Pardubice, Fac Chem Technol, Dept Analyt Chem, Pardubice 53210, Czech Republic

[2] Univ Pardubice, Fac Hlth Studies, Dept Clin Subspecial, Pardubice, Czech Republic

[3] Tomas Bata Univ Zlin, Fac Technol, Dept Food Anal & Chem, Zlin, Czech Republic

来源：

FOOD REVIEWS INTERNATIONAL | 2018年 / 34卷 / 05期

关键词：

Air drying; ascorbic acid; phenolics; flavonoids; temperature effect; response ratio; OLIVE-WASTE CAKE; ANTIOXIDANT CAPACITY; PHYSICOCHEMICAL PROPERTIES; BIOACTIVE COMPOUNDS; NUTRITIONAL QUALITY; VITAMIN-C; KINETICS; COLOR; RETENTION; HEALTH;

D O I：

10.1080/87559129.2017.1307389

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this work was to review the studies that evaluated the effect of drying temperature on the content of ascorbic acid (AA), total phenolic (TPC), and total flavonoid contents (TFC) in fruits and vegetables, and quantify whether drying at 40 degrees C is more favorable than at higher temperatures. For the purpose of this study, AA, TPC, and TFC values for 40 degrees C were compared with those obtained at 50 degrees C, 60 degrees C, and 70-80 degrees C. A meta-analysis was performed using the weighted response ratio calculated for each experiment. Despite the fact that other variables significantly influenced the nutrient content in individual experiments, the meta-analysis provided a general view on the effect of air-drying temperature on the quality of plant-based food products from outcomes of various studies.

引用

页码：434 / 446

页数：13

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