THE EFFECTS OF DRYING ON PHYSICO-CHEMICAL PROPERTIES AND ANTIOXIDANT CAPACITY OF THE BROWN ALGA (HORMOSIRA BANKSII (TURNER) DECAISNE)

被引：23

作者：

Dang, Thanh T. ^{[1
,2
]}

Quan Van Vuong ^{[1
]}

Schreider, Maria J. ^{[1
]}

Bowyer, Michael C. ^{[1
]}

Van Altena, Ian A. ^{[1
]}

Scarlett, Christopher J. ^{[1
]}

机构：

[1] Univ Newcastle, Sch Environm & Life Sci, Fac Sci & Informat Technol, Ourimbah, NSW, Australia

[2] NhaTrang Univ, Fac Food Technol, Dept Seafood Proc Technol, Nha Trang, Khanh Hoa, Vietnam

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2017年 / 41卷 / 04期

关键词：

BIOACTIVE COMPOUNDS; SOLVENT-EXTRACTION; EISENIA-BICYCLIS; TEMPERATURE; SEAWEED; PHENOLICS; CONSTITUENTS; STABILITY; COLOR;

D O I：

10.1111/jfpp.13025

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Hormosira banksii is a rich source of polyphenols, which can be utilized in the food or pharmaceutical industries. This study aimed to determine the impact of six drying methods on properties of the alga H. banksii. Our data revealed that drying conditions significantly affected recovery yield, residual moisture, extraction yield, total phenolic content (TPC) as well as antioxidant capacity of H. banksii (P < 0.05). Optimal conditions for oven, vacuum and de-humidification were 40, 50 and 50C, respectively, and microwave power is 840 W. Under optimal conditions, H. banksii prepared by freeze, de-humidification and vacuum had significantly higher levels of TPC, total flavonoid content (TFC) and proanthocyanidins as well as possessing stronger antioxidant capacity in comparison with those prepared by sun, microwave and oven drying methods. As freeze drying is costly and time-consuming, de-humidification (50C, air in and out of 11.1 and 15.4%) and vacuum (50C, 10 psi) were recommended for drying H. banksii

引用

页数：11

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