Different thermal drying methods affect the phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries

文献类型： 外文期刊

第一作者： Zhao, Guanghe

作者： Zhao, Guanghe;Zhang, Ruifen;Liu, Lei;Deng, Yuanyuan;Wei, Zhencheng;Zhang, Yan;Ma, Yongxuan;Zhang, Mingwei;Zhao, Guanghe;Zhang, Ruifen;Liu, Lei;Deng, Yuanyuan;Wei, Zhencheng;Zhang, Yan;Ma, Yongxuan;Zhang, Mingwei;Zhao, Guanghe;Zhang, Ruifen

作者机构：

关键词： Rhodomyrtus tomentosa berries;Drying methods;Phenolics;Antioxidant activity;Bioaccessibility

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN：

年卷期：

页码：

收录情况： SCI

摘要： Extended shelf life and convenient industrial application have led to increasingly wide use of drying technology in fruits and vegetables processing. However, drying process usually has a negative effect on the active ingredients in fruits and vegetables. In this study, the effects of three thermal drying methods (hot air drying (HD), microwave drying (MD) and combined microwave-hot-air-drying (CD)) on phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa berries were estimated. The total phenolics, flavonoids and anthocyanins contents of CD-berries were significantly higher than those of HD- and MD-ones. CD-berries had higher contents of individual phenolics and showed stronger antioxidant activity than HD- and MD-ones. Conversely, the bioaccessibility of phenolics in HD-berries was remarkably higher than that of MD- and CD-ones, although the latter 2 provided more bioaccessible phenolics than the former after in vitro gastrointestinal digestion. Thus, combined microwave hot-air-drying (CD) is a more suitable drying technique for Rhodomyrtus tomentosa berries to maintain their phenolics and antioxidant activity. (C) 2017 Elsevier Ltd. All rights reserved.

分类号： TS2

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