Effect of high-humidity hot air impingement blanching and pulsed vacuum drying on phytochemicals content, antioxidant capacity, rehydration kinetics and ultrastructure of Thompson seedless grape

文献类型： 外文期刊

第一作者： Wang, Jun

作者： Wang, Jun;Xiao, Hong-Wei;Fang, Xiao-Ming;Mujumdar, A. S.;Vidyarthi, Sriram K.;Xie, Long

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关键词： High-humidity hot air impingement blanching (HHAIB); pulsed vacuum drying (PVD); antioxidant capacity; chlorophyll degradation; transmission electron microscope (TEM); low field nuclear magnetic resonance (LF-NMR)

期刊名称：DRYING TECHNOLOGY （ 影响因子：4.452； 五年影响因子：4.034 ）

ISSN： 0737-3937

年卷期：

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收录情况： SCI

摘要： A new pretreatment method using high humidity hot air impingement blanching (HHAIB) followed by pulsed vacuum drying (PVD) was employed for Thompson seedless drying. The effect of this dehydration technique on phytochemicals content (ascorbic acid, total phenols and chlorophyll), antioxidant capacity (tetraethylammonium chloride, TEAC, ferric ion-reducing antioxidant power, FRAP and 2,2-diphenyl-1-picrylhydracyl, DPPH) and rehydration kinetics of Thompson seedless grape was explored. Results revealed that both HHAIB and PVD had a significant influence on phytochemicals composition and antioxidant capacity. After blanching for 150 s, the ascorbic acid and total chlorophyll content reduced by about 33% and 51%, respectively, while the total phenols and antioxidant capacity increased significantly (p 0.05). Ultrastructure observations explained why the total phenols and antioxidant capacity increased even as the ascorbic acid and total chlorophyll decreased. The findings indicate that HHAIB can enhance the total phenols content and antioxidant capacity of seedless grapes during blanching process and after drying. This information could be useful to change the general believed hypothesis that thermal processes lower the nutritional value of fruits and vegetables.

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