Evaluation of Blue Honeysuckle Berries (Lonicera caerulea L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity

文献类型： 外文期刊

第一作者： Yu, Min

作者： Yu, Min;Wang, Beibei;Huang, Zhiqiang;Lv, Jinjiao;Teng, Yunfei;Li, Tianbo;Qin, Dong;Huo, Junwei;Zhu, Chenqiao;Yu, Min;Qin, Dong;Huo, Junwei;Zhu, Chenqiao;Zhang, Yu;Dong, Kun

作者机构：

关键词： haskap; convective drying; total phenolic content; total anthocyanin contents; antioxidant capacity

期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）

ISSN：

年卷期： 2024 年 13 卷 8 期

页码：

收录情况： SCI

摘要： This study aims to comprehensively investigate the effects of hot-air dehydration on the quality of blue honeysuckle berries (Lonicera caerulea L.). The results demonstrated that drying with hot air at 40-65 degrees C for 7-72 h resulted in blue honeysuckle berries with a moisture content of 0.21-1.10 g H2O/g dry weight. Generally, low to medium temperatures (40-55 degrees C) showed a better effect on the quality than high temperatures (60-65 degrees C). Specifically, drying at 40 degrees C exclusively resulted in better retention of cuticular wax, the best sensory appearance, and the highest total phenolic content. Drying at 45 degrees C and 50 degrees C resulted in the highest antioxidant capacity and the optimal sensory flavor. Drying at 55 degrees C led to the highest soluble solid/acid ratio, ascorbic acid concentration, total flavonoid, and total anthocyanin. The work introduces an innovative raw berry product and provides a comprehensive practical and theoretical framework for convective dehydration of blue honeysuckle berries.

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