Application of blanching pretreatment in herbaceous peony (Paeonia lactiflora Pall.) flower processing: Improved drying efficiency, enriched volatile profile and increased phytochemical content

文献类型： 外文期刊

第一作者： Xu, Huihuang

作者： Xu, Huihuang;Wu, Min;Zheng, Zhian;Li, Dong;Zhang, Xiuxin;Wang, Shunli;Wang, Fang;Wang, Bo

作者机构：

关键词： Paeonia lactiflora Pall; Vacuum-steam pulsed blanching; Volatile compounds; Phenolic components; Paeoniflorin; Antioxidant capacity

期刊名称：INDUSTRIAL CROPS AND PRODUCTS （ 影响因子：6.449； 五年影响因子：6.508 ）

ISSN： 0926-6690

年卷期： 2022 年 188 卷

页码：

收录情况： SCI

摘要： Although various techniques have been developed to dry herbaceous peony (Paeonia lactiflora Pall.) flowers, the dried products usually have a low retention level of bioactive compounds, which limits the valorization of peony-derived products. This work is the first to employ steam blanching (SB), high-humidity hot air impingement blanching (HHAIB), and vacuum-steam pulsed blanching (VSPB) before drying to improve the drying efficiency and quality of dried peony flowers. Results showed blanching pretreatment led to significant (p<0.05) reductions in drying time by 7.02-40.35% and energy consumption by 6.86-39.96%, respectively. The final dried samples also exhibited reductions in browning degree by 30.93-62.89% and shrinkage ratio by 30.05-68.83%, respectively. Based on blanching pretreatment, the retention levels of bioactive compounds in dried samples were significantly (p<0.05) improved. The dried samples blanched with VSPB possessed the highest contents of gallic acid (76.76 +/- 1.75 mg/100 g DW), catechins (0.327 +/- 0.010 mg/100 g DW), paeoniflorin (51.00 +/- 1.41 mg/100 g DW), total phenolic (85.41 +/- 1.81 mg GAE/100 g DW), flavonoid (11.00 +/- 0.26 mg RE/100 g DW), and sugar (22.86 +/- 0.13 g/100 g DW), thus causing superior antioxidant capacity. Furthermore, a total of 28 volatiles were identified, with alcohols (8.58-166.10 mu g/g), alkanes (11.69-70.01 mu g/g), and terpenes (5.89-47.93 mu g/g) being the dominant contributors to the flavor of dried samples. This work provides insight for researchers to develop dried peony flowers with high added value using an energy-efficient strategy in the future.

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