Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments
文献类型: 外文期刊
第一作者: Ma, Qiancheng
作者: Ma, Qiancheng;Bi, Jinfeng;Yi, Jianyong;Wu, Xinye;Li, Xuan;Zhao, Yuanyuan;Ma, Qiancheng
作者机构: Chinese Acad Agr Sci, Inst Food Sci & Technol, Key Lab Agroprod Proc, Minist Agr & Rural Affairs, Beijing 100193, Peoples R China;Dalian Polytech Univ, Sch Food Sci & Technol, Dalian 116034, Peoples R China
关键词: Apple peel; Heat pump drying; Phenolic compounds; Antioxidant capacity; Color
期刊名称:FOOD SCIENCE AND HUMAN WELLNESS ( 2019影响因子:2.455; )
年卷期: 2021 年 10 卷 2 期
收录情况: SCI
摘要: To realize high-value utilization of discarded apple peel, this study investigated the effects of three selected commercial drying methods on drying kinetics, microstructure, color, phenolic stability and antioxidant capacity of apple peel. Apple peel was dehydrated by hot air drying (AD) at 75, 65 and 55 degrees C, heat pump drying (HP) at 65, 55 and 45 degrees C, and vacuum freeze-drying (FD), respectively. The results showed that HP was superior to AD and FD in terms of drying rate. In addition, HP at 65 degrees C provided high-quality dried apple peel due to less browning and brighter appearance, the highest retention of total phenolics (29.35 mg/g) and the strongest antioxidant activities, with the highest ABTS and FRAP value of 127.15 and 219.57 tmol TE/g, respectively. The content of the six major individual phenolics, i.e. caffeic acid, (-)-epicatechin, hyperoside, rutin, phlorizin and quercitrin, were found to be the highest in HP dried samples. Interestingly, the content of rutin was even increased after HP compared to the fresh sample. Considering drying efficiency, organoleptic quality and phenolic stability of the products, HP at 65 degrees C is suggested for drying of apple peel. (C) 2021 Beijing Academy of Food Sciences. Production and hosting by Elsevier B.V. on behalf of KeAi Communications Co., Ltd.
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