High-pressure-microjet homogenized macromolecules on texture formation of strawberry chips during freeze-drying

文献类型： 外文期刊

第一作者： Liu, Chunju

作者： Liu, Chunju;Xiang, Kexin;Zhang, Bo;Guo, Jia;Xiao, Yadong;Li, Dajing;Nie, Meimei;Liu, Chunju;Xiang, Kexin;Zhang, Bo;Wang, Haiou

作者机构：

关键词： Strawberry; texture formation; freeze-drying; high-pressure-microjet homogenized macromolecules; microstructure

期刊名称：DRYING TECHNOLOGY （ 影响因子：2.7； 五年影响因子：3.4 ）

ISSN： 0737-3937

年卷期： 2025 年 43 卷 9 期

页码：

收录情况： SCI

摘要： The matrix components of fruits and vegetables, especially large molecular substances, determine the texture of freeze-dried (FD) products. This study investigated the effects of four macromolecules -arabinoxylan (AX), whey protein (WP), pregelatinized starch (PS), and pectin (PE)-micronized and added to strawberry slices. The effects of different micronized macromolecules on the microstructure, water migration, and mechanical properties of strawberries before (BD), during (DD), and after (AD) freeze-drying were investigated and factors affecting texture formation were analyzed. The addition of micronized macromolecules promoted thickening of the cell walls of strawberry slices, and the cells shrunk or swelled to varying degrees. During the drying process, the cell area and diameter gradually increased, as did the coefficient of variation and fractal dimension. Cells in the AX group were more severely damaged, whereas those in the PE group had greater cell integrity and the thickest cell walls. These micronized macromolecules slowed the water loss of strawberry slices during the FD process, and the elastic modulus, hardness, and total work increased, whereas elasticity decreased. Correlation and principal component analysis revealed that the microstructure and peak area of free water affected the texture of strawberry slices. The texture formation of the strawberry slices mainly occurred during the late drying period.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序