Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism

文献类型： 外文期刊

第一作者： Zhang, An-An

作者： Zhang, An-An;Xu, Ming-Qiang;Zheng, Zhi-An;Xiao, Hong -Wei;Xie, Long;Lv, Wei-Qiao;Wang, Qing-Hui;Xu, Ming-Qiang;Pan, Yan

作者机构：

关键词： Goji berry; Ripening stage; Pulse vacuum drying; Ultrastructure; Drying behavior; Browning mechanism

期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）

ISSN： 0308-8146

年卷期： 2024 年 442 卷

页码：

收录情况： SCI

摘要： In current work, the effect of ripening stages (I, II, and III) on pulsed vacuum drying (PVD) behavior of goji berry was explored. The shortest drying time of goji berry was observed at stage I (6.99 h) which was 13.95 %, and 28.85 % shorter than those at stages II, and III, respectively. This phenomenon was closely associated with the ripening stage, as contributed by the initial physiochemical differences, ultrastructure alterations, and moisture distribution. In addition, lower maturity suffered more severe browning, primarily due to the enzymatic and nonenzymatic reactions of phenolics, followed by pigment degradation and the Maillard reaction. Additionally, the PVD process promoted the rupture and transformation of the pectin fractions, also causing browning either directly or indirectly through participation in other chemical reactions. These findings suggest that the appropriate ripening stage of goji berry should be considered as having a significant impact on drying behaviors and quality attributes.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序