Comparison of different drying technologies for kiwifruit pomace: Changes in physical characteristics, nutritional properties and antioxidant capacities
文献类型： 外文期刊
作者： Zhang, Mengmeng 1 ; Wu, Caiyun 1 ; Zhang, Hexin 1 ; Yang, Nana 1 ; Wang, Chengxin 1 ; Jike, Xiaolan 1 ; Zhang, Ting 2 ; Lei, Hongjie 1 ;
作者机构： 1.Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Peoples R China
2.Xinjiang Acad Agr Sci, Inst Farm Prod Storage & Proc, Urumqi 830091, Peoples R China
关键词： Kiwifruit pomace; Drying technologies; Physicochemical characteristics; Microstructure; Antioxidant capacities
期刊名称：FOOD CHEMISTRY （ 影响因子：8.8； 五年影响因子：8.6 ）
ISSN： 0308-8146
年卷期： 2024 年 451 卷
页码：
收录情况： SCI
摘要： The objective of this study was to evaluate the impacts of different drying technologies including microwave drying (MD), vacuum microwave drying (VMD), sun drying (SD), vacuum drying (VD), hot air drying (HAD), and vacuum freeze drying (VFD) on the physical characteristics, nutritional properties and antioxidant capacities of kiwifruit pomace in order to realize by-product utilization and improve energy efficiency. Results showed that both MD and VMD significantly reduced drying time by >94.6%, compared to traditional thermal drying which took 14-48 h. MD exhibited the highest content of soluble dietary fiber (9.5%) and the lowest energy consumption. Furthermore, VMD resulted in the highest content of vitamin C (198.78 mg/100 g) and reducing sugar (73.78%), and the antioxidant capacities ranked only second to VFD. Given the financial advantages and product quality, VMD was suggested to be advantageous technology in actual industrial production.
- 相关文献
作者其他论文 更多>>
-
Integrating widely targeted and oxylipin-targeted lipidomics unravels lipid characteristic evolution and oxidation markers in walnuts during deterioration
作者：Zhang, Hexin;Wu, Caiyun;Zhang, Mengmeng;Li, Mei;Xu, Huaide;Lei, Hongjie;Zhang, Ting;Zhao, Wenge
关键词：Paper-skinned walnut; Deterioration; Lipidomics; Glycerophospholipid; Oxylipin
-
Characterization of oil body microstructure, accumulation level and chemical composition in walnut fruit during growth
作者：Zhu, Kaiyang;Ma, Ji;Hao, Shuqi;Lei, Hongjie;Xu, Huaide;Li, Mei;Zhang, Ting;Zhao, Wenge
关键词：Walnut oil body; Growth; Ultrastructure; Chemical components; Phospholipids; Proteins
-
Integrated transcriptomics and lipidomics reveal mechanisms regulating lipids formation and accumulation in oil body during walnut seed development
作者：Zhu, Kaiyang;Zhang, Yingying;Ma, Ji;Lei, Hongjie;Xu, Huaide;Li, Mei;Zhang, Ting;Zhao, Wenge
关键词：Development; Fatty acid;
Juglans ; Lipids biosynthesis; Multi-omics analysis; Oil body; Walnut -
Monosaccharides, dietary fiber, bioactive compounds, functional properties and volatile compounds in both clear and cloudy kiwi juices with oligosaccharides addition fermented by Lactobacillus helveticus
作者：Wang, Chengxin;Wang, Zining;Lei, Hongjie;Zhang, Ting;Xu, Kang;Li, Bing
关键词：Kiwi juices; Oligosaccharides; Lactobacillus helveticus; Bioactive compounds; Functional properties; Volatile compounds
-
Physical modifications of dietary fibers from kiwifruit pomace: Physicochemical, structural and functional properties
作者：Zhang, Mengmeng;Yang, Nana;Wu, Caiyun;Zhang, Hexin;Wang, Chengxin;Lei, Hongjie;Zhang, Ting
关键词：Kiwifruit pomace dietary fiber; High-pressure homogenization; High-temperature cooking; Ultrasonic treatment; Electron beam irradiation; Physicochemical and functional properties
-
Prolonging the oxidative stability of walnut oil by endogenous antioxidants: Phytosterol compounding for improved antioxidant capacity
作者：Zhang, Xu;Zhan, Xiaoqian;Liu, Wenyu;Wei, Changqing;Zhang, Xu;Zhan, Xiaoqian;Liu, Wenyu;Wei, Changqing;Zhang, Xu;Zhan, Xiaoqian;Liu, Wenyu;Wei, Changqing;Wang, Ting;Zhang, Ting
关键词：Natural antioxidants; Oxidation stability index (OSI); Coefficient of variance analyses; Partial least squares regression (PLSR)
-
Preparation, structural characterization and in vitro digestibility mechanism of walnut oil body emulsion gels based on crosslinking of edible polysaccharide and vanillin
作者：Zhu, Kaiyang;Ma, Ji;Mubeen, Hafiz Muhammad;Lei, Hongjie;Xu, Huaide;Li, Mei;Zhang, Ting;Zhao, Wenge
关键词：Oil body; Chitosan; Vanillin; Schiff base; Lipid digestion kinetics
