Influence of high hydrostatic pressure pretreatment on properties of vacuum-freeze dried strawberry slices

文献类型： 外文期刊

第一作者： Zhang, Lihui

作者： Zhang, Lihui;Qiao, Yu;Liao, Li;Shi, Defang;Wang, Jun;Shi, Liu;Zhang, Lihui;Wang, Chao;Hu, Jianzhong;An, Kejing

作者机构：

关键词： Low-field NMR; Water mobility; Drying curves; Chromoplasts; Microstructure

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 331 卷

页码：

收录情况： SCI

摘要： Effects of high hydrostatic pressure (HHP) (50, 100, 150, 200 and 250 MPa) pretreatment on water mobility and distribution, drying duration, microstructure, color, cell wall fraction and tissue structure of strawberry slices were investigated. HHP significantly increased water mobility of the strawberry slices, resulting in the reduction of drying duration by 9-24%. As the pretreatment pressure was increased, redness value and anthocyanin content continuously increased, soluble pectin (SBP) content increased and then decreased, while the contents of protopectin (PTP) and cellulose decreased. After the HHP pretreatment, chromoplasts and moisture was distributed more uniformly in the strawberry slices. Microscopy images showed the formation of microscopic holes or channels in the matrix and the breakdown of tissue structure by HHP. Results suggested HHP pretreatment disrupted the integrity of the fresh strawberry which enhanced the drying efficiency and migration of the chromoplasts during the vacuum-freeze drying process.

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