Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder

文献类型： 外文期刊

第一作者： Cheng, An-Wei

作者： Cheng, An-Wei;Xie, Hong-Xia;Qi, Yan;Liu, Chao;Guo, Xu;Sun, Jin-Yue;Liu, Li-Na;Cheng, An-Wei;Xie, Hong-Xia;Qi, Yan;Liu, Chao;Guo, Xu;Sun, Jin-Yue;Liu, Li-Na

作者机构：

关键词： Bayberry fruit; Polyphenol; Anthocyanin; Qualitative characteristic

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

ISSN： 0023-6438

年卷期： 2017 年 78 卷

页码：

收录情况： SCI

摘要： To extend shelf-life and develop new bayberry products, the effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry power were studied. Results showed that the retention of total polyphenols, gallic acid, protocatechuic acid, cyanidin-3-o-glucoside and anthocyanins in the freeze-dried bayberry powder was in most cases higher than in the spray-dried powder when they were stored for the same period. The content of these components in both the freeze-dried and spray -dried bayberry powder decreased gradually with the longer storage time. No significant difference was detected for the retention of these compounds whether they were stored at 4 degrees C or 25 degrees C. The browning index of both the freeze-dried and spray-dried powder significantly increased during a 50-day storage period. The Delta E value of the bayberry powder stored at 25 degrees C was distinctly higher than that of the other treated samples; a value of the spray -dried powder was slightly higher than that of the other samples. All presented results indicate that freeze-drying and 4 degrees C storage is an efficient and convenient method to maintain the bioactive polyphenolic components and high-qualitative characteristics of bayberry fruits. (C) 2016 Elsevier Ltd. All rights reserved.

分类号： TS2

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