Low intensity ultrasound as a pretreatment to drying of daylilies: Impact on enzyme inactivation, color changes and nutrition quality parameters

文献类型： 外文期刊

第一作者： Zhang, Zhongyuan

作者： Zhang, Zhongyuan;Niu, Liying;Li, Dajing;Liu, Chunquan;Ma, Rui;Song, Jiangfeng;Zhao, Jiangtao;Ma, Rui

作者机构：

关键词： Low intensity ultrasound;Enzyme inactivation;Browning;Anti-oxidant activity;Daylilies

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：7.491； 五年影响因子：7.537 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Effects of thermal and low intensity ultrasound combined with heat (LIUH) pretreatment prior to microwave vacuum drying on enzyme inactivation, color changes and nutrition quality properties of dried day lilies were investigated. The peroxidase (POD), ascorbic acid oxidase (AAO) and polyphenoloxidase (PPO) thermal and LIUH (0.2 and 0.4 W/cm(2)) inactivation were determined and compared at 70, 80 and 90 degrees C. Significant reduction in the POD, AAO and PPO activity was seen in daylilies after an ambient LIUH pretreatment than thermal pretreatment. POD, AAO and PPO thermal and LIUH inactivation followed the first order kinetics. LIUH pretreatment had a more positive influence on maintaining color of dried day lilies than thermal pretreatment. Furthermore, LIUH pretreatment resulted in a significant increase in chlorophylls, carotenoids (lutein, zeaxanthin and (beta-carotene), and a decrease in degree of browning and 5-hydroxymethylfurfural (HMF) when compared with thermal pretreatment. The antioxidant activity and contents of several nutritional components of dried daylilies pretreated by LIUH were also higher than that of dried daylilies pretreated by thermal pretreatment. This study provides a basis for the design of LIUH conditions to control vegetables browning and color changes prior to drying processing. (C) 2016 Elsevier B.V. All rights reserved.

分类号： O644.3

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