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Sequential phenolic acid co-pigmentation pretreatment and contact ultrasound-assisted air drying to intensify blackberry drying and enhance anthocyanin retention: A study on mass transfer and phenolic distribution

文献类型： 外文期刊

作者： Gong, Wenjin 1 ; Li, Dandan 1 ; Wu, Yue 2 ; Manickam, Sivakumar 3 ; Sun, Xun 4 ; Han, Yongbin 1 ; Tao, Yang 1 ; Liu, Xiao 1 ;

作者机构： 1.Nanjing Agr Univ, Coll Food Sci & Technol, Whole Grain Food Engn Res Ctr, Nanjing 210095, Jiangsu, Peoples R China

2.Univ Melbourne, Sch Chem, Sonochem Grp, Parkville, Vic 3010, Australia

3.Univ Teknol Brunei, Fac Engn, Petr & Chem Engn, BE-1410 Bandar Seri Begawan, Brunei

4.Shandong Univ, Sch Mech Engn, Key Lab High Efficiency & Clean Mech Manufacture, Minist Educ, Jinan 250061, Peoples R China

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

关键词： Ultrasound drying; Blackberry; Phenolic acid co-pigmentation; Anthocyanins; Soluble phenolics; Bound phenolics

期刊名称：ULTRASONICS SONOCHEMISTRY （ 影响因子：7.491； 五年影响因子：7.537 ）

ISSN： 1350-4177

年卷期： 2021 年 80 卷

页码：

收录情况： SCI

摘要： In this work, the spraying of ethanol solution containing phenolic acid (ferulic acid or caffeic acid) was performed before subjecting to contact ultrasound-assisted air drying of blackberry. The mass transfer modeling results revealed that sonication intensified both internal water diffusion and external water exchange during drying, and ethanol pretreatment enhanced the effective diffusivity of water. Compared with air drying alone, the drying time for sequential ferulic acid pretreatment and drying with sonication was shortened by 89.2%. Owing to the co-pigmentation between phenolic acid and anthocyanins, the retention of anthocyanins was significantly enhanced after dehydration. At the end of drying, the total anthocyanin contents in the ultrasounddried samples pretreated with ferulic acid and caffeic acid were 25.3% and 10.5% higher than the sonicated samples without pretreatments, respectively. Furthermore, drying simultaneously with sonication promoted the preservation of non-anthocyaninic soluble phenolics including catechin, phloretic acid, rutin in blackberry compared to air drying alone. Besides, bound phenolics in blackberry were less influences by the applied dehydration treatments. This study demonstrates that the combination of phenolic acid co-pigmentation pretreatment and ultrasound drying could be a promising method to protect anthocyanin pigments during dehydration of berry fruits.

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