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Effect of pectin addition on the drying characteristics of freeze-dried restructured strawberry blocks

文献类型： 外文期刊

作者： Sun, Xiyun 1 ; Hu, Jiaqi 1 ; Xiao, Hongwei 3 ; Liu, Chunju 4 ; Yang, Feifei 1 ; Liu, Wuyi 1 ; Guo, Ziyu 2 ; Wu, Yulong 2 ; Chen, Shoujiang 2 ; Wang, Haiou 2 ;

作者机构： 1.Shenyang Agr Univ, Coll Food Sci, Shenyang 100866, Peoples R China

2.Nanjing Xiaozhuang Univ, Sch Food Sci, Nanjing 211171, Peoples R China

3.China Agr Univ, Coll Engn, Beijing 100083, Peoples R China

4.Jiangsu Acad Agr Sci, Inst Agroprod Proc, Nanjing 210014, Peoples R China

关键词： Freeze drying; Drying rate; Low field nuclear magnetic resonance; Moisture content

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：6.0； 五年影响因子：6.0 ）

ISSN： 0023-6438

年卷期： 2024 年 192 卷

页码：

收录情况： SCI

摘要： Pectin is a commonly used food additive, however, the freeze-drying characteristics of restructured strawberries with pectin addition are currently unclear. This study investigated the effects of 0, 3, 6, and 9 g/kg pectin addition on moisture content, drying date, moisture ratio, water state distribution during the freeze-drying process, as well as water uptake and volatile compounds of freeze-dried restructured strawberry blocks (FRSB). The drying rates at the four levels of pectin addition presented similar early acceleration and later deceleration trends. Moisture content in FRSB was linearly predicted by peak area of low field nuclear magnetic resonance with R2 higher than 0.90 for all the four groups. High pectin addition resulted in higher sulfides response values. Compared with the control group, the water uptake of FRSB samples in 0, 3, 6, and 9 g/kg group decreased by 12, 22, and 31%, respectively, which can be reasoned that pectin addition shielded hydrophilic functional groups from external water molecules. These results provide guidance for improving the drying characteristics, volatile compounds, and water uptake of FRSB by adding pectin.

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