Effect of the ripening stage on the pulsed vacuum drying behavior of goji berry (Lycium barbarum L.): Ultrastructure, drying characteristics, and browning mechanism
文献类型： 外文期刊
作者： Zhang, An-An 1 ; Xie, Long 2 ; Wang, Qing-Hui 3 ; Xu, Ming-Qiang 1 ; Pan, Yan 4 ; Zheng, Zhi-An 1 ; Lv, Wei-Qiao 2 ; Xiao, Hong -Wei 1 ;
作者机构： 1.China Agr Univ, Coll Engn, POB194,17 Qinghua Donglu, Beijing 100083, Peoples R China
2.Beijing Acad Agr & Forestry Sci, Beijing 100097, Peoples R China
3.Agr Mechanizat Inst, Xinjiang Acad Agr Sci, Urumqi, Peoples R China
4.Inst Agroprod Storage & Proc, Xinjiang Acad Agr Sci, Urumqi, Xinjiang, Peoples R China
关键词： Goji berry; Ripening stage; Pulse vacuum drying; Ultrastructure; Drying behavior; Browning mechanism
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 442 卷
页码：
收录情况： SCI
摘要： In current work, the effect of ripening stages (I, II, and III) on pulsed vacuum drying (PVD) behavior of goji berry was explored. The shortest drying time of goji berry was observed at stage I (6.99 h) which was 13.95 %, and 28.85 % shorter than those at stages II, and III, respectively. This phenomenon was closely associated with the ripening stage, as contributed by the initial physiochemical differences, ultrastructure alterations, and moisture distribution. In addition, lower maturity suffered more severe browning, primarily due to the enzymatic and nonenzymatic reactions of phenolics, followed by pigment degradation and the Maillard reaction. Additionally, the PVD process promoted the rupture and transformation of the pectin fractions, also causing browning either directly or indirectly through participation in other chemical reactions. These findings suggest that the appropriate ripening stage of goji berry should be considered as having a significant impact on drying behaviors and quality attributes.
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