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A comparative evaluation of nutritional properties, antioxidant capacity and physical characteristics of cabbage (Brassica oleracea var. Capitate var L.) subjected to different drying methods

文献类型： 外文期刊

作者： Xu, Yayuan 1 ; Xiao, Yadong 1 ; Lagnika, Camel 1 ; Li, Dajing 1 ; Liu, Chunquan 1 ; Jiang, Ning 1 ; Song, Jiangfeng 1 ; Z 1 ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing, Jiangsu, Peoples R China

2.Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi, Jiangsu, Peoples R China

关键词： Cabbage; Antioxidant activity; Microwave vacuum drying; Combined drying; 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 309 卷

页码：

收录情况： SCI

摘要： Cabbag has been considered as one of attractive raw materials for dehydrated vegetables owing to high nutrient value. However, information about how drying methods affect the physicochemical properties of cabbage is limited. In present study, segmented cabbages were subjected to freeze drying (FD), hot air drying (HAD), microwave vacuum drying (MVD), vacuum drying (VD), MVD combined with HAD (MVD + HAD) and VD (MVD + VD). Dehydrated cabbages were compared in terms of nutritional components, antioxidant activity, microstructure, texture and so on. Results demonstrated that HAD conducted a worse effect, with loss rate of nutritional components > 45%. However, two combined methods performed higher retention for nutritional compositions, better antioxidant activity and lower energy consumption than individual HAD. Furthermore, MVD + HAD products exhibited higher rehydration capacity and more uniform honeycomb porous structure but lower hardness compared to HAD. This conclusion would be fundamental for choosing more appropriate drying methods to obtain desirable quality.

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