Effect of Carbonic Maceration (CM) on the Vacuum Microwave Drying of Chinese Ginger (Zingiber officinaleRoscoe) Slices: Drying Characteristic, Moisture Migration, Antioxidant Activity, and Microstructure
文献类型： 外文期刊
作者： An, Kejing 1 ; Wei, Lai 1 ; Fu, Manqin 1 ; Cheng, Lina 1 ; Peng, Jian 1 ; Wu, Jijun 1 ;
作者机构： 1.Guangdong Acad Agr Sci, Sericultural & Agri Food Res Inst, Key Lab Funct Foods, Minist Agr & Rural Affairs,Guangdong Key Lab Agr, Dong Guanzhuang Yiheng RD, Guangzhou 510610, Peoples R China
关键词： Low-field nuclear magnetic resonance (LF-NMR); PPO and POD activity; Circular dichroism analysis; Gingerols; Antioxidant activity
期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：4.465； 五年影响因子：4.793 ）
ISSN： 1935-5130
年卷期： 2020 年 13 卷 9 期
页码：
收录情况： SCI
摘要： Ginger is an important Chinese flavoring agent and a traditional herbal medicine. Traditional drying method for ginger may cause severe damage and destroy the chemical and physical qualities. Carbonic maceration (CM) is an efficient and low-cost technology, which can increase the mass transfer rate during drying process and improve the quality indices of ginger. The results showed that CM treatment could produce porous structure and increase the cell membrane permeability, which significantly increases the moisture diffusion and evaporation rate, especially the internal moisture diffusion. The total drying time can be shortened by 42.27 +/- 2.78%. Due to the increase of cell membrane permeability, the plant extraction barrier was decreased; thus, the extracted active components were enhanced. Besides, the lower pH environment and inactivation of polyphenol oxidase (PPO) and peroxidase (POD) were also beneficial to increasing the phenol compound retention as well as antioxidant activities. The contents of 6-gingerol, 8-gingerol, 10-gingerol, and 6-shogaol were increased by 20.79%, 37.27%, 36.80%, and 68.53% respectively after CM treatment. The 2,2-diphenyl-1-picrylhydrazyl, ferric-reducing antioxidant power, and oxygen radical absorption capacity values were also increased by 1.33, 1.28, and 1.20 times respectively. Therefore, CM pretreatment could be a suitable alternative technique for improving drying characteristics and preserving nutritional values of agro-based product.
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