Revealing color change and drying mechanisms of pulsed vacuum steamed Cistanche deserticola through bioactive components, microstructural and starch gelatinization properties
文献类型： 外文期刊
第一作者： Ai, Ziping
作者： Ai, Ziping;Xie, Yongkang;Li, Xingyi;Lei, Dengwen;Liu, Yanhong;Xie, Yongkang;Li, Xingyi;Ambrose, Kingsly
作者机构：
关键词： Cistanche deserticola; Pulsed vacuum steaming; Physicochemical quality; Maillard reaction; Drying time; Starch gelatinization; Microstructure
期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：7.425； 五年影响因子：7.716 ）
ISSN： 0963-9969
年卷期： 2022 年 162 卷
页码：
收录情况： SCI
摘要：
Cistanche deserticola is a famous herbal medicine and has been used worldwide for its kidney-tonifying and anti -aging values. This study investigated the effects of pulsed vacuum steaming (PVS) on bioactive phenylethanoid glycosides (PhGs), total soluble sugars, polysaccharides, color, drying characteristics, microstructure, and starch gelatinization properties of Cistanche deserticola. PVS pretreatment significantly increased PhGs and soluble sugar content while reduced the polysaccharides content. And increasing the material core temperature to 75 degrees C at the largest diameter was proposed as the optimal steaming condition and the PhGs content was increased by 1.11 times compared with that by atmospheric steaming. The color of steamed samples changed to oily black due to Maillard reaction. PhGs content was significantly (P < 0.05) positively correlated with total color difference (Delta E). Steaming until the Delta E value of 15.95 could achieve the maximum accumulation of PhGs, corresponding to the highest increasing ratio of echinacoside and acteoside. Starch was completely gelatinized and formed a barrier layer adhering to the cell surface when the material core temperature reached 75
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