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Effect of carbonic maceration (CM) on mass transfer characteristics and quality attributes of Sanhua plum (Prunus Salicina Lindl.)

文献类型： 外文期刊

作者： An, Kejing 1 ; Wu, Jijun 1 ; Tang, Daobang 1 ; Wen, Jing 1 ; Fu, Manqin 1 ; Xiao, Gengsheng 1 ; Xu, Yujuan 2 ;

作者机构： 1.Guangdong Acad Agr Sci, Sericulture & Agri Food Res Inst, Minist Agr, Guangdong Key Lab Agr Prod Proc,Key Lab Funct Foo, Guangzhou 510610, Guangdong, Peoples R China

2.Guangdong Acad Agr Sci

关键词： Wax layer;PPO and POD activity;Circular-dichroism analysis;Individual phenolics;Antioxidant activity

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2018 年 87 卷

页码：

收录情况： SCI

摘要： Sanhua plum is an important tropical fruit in China with epicuticular wax and dense pulp, causing difficulties for dehydration and sucrose penetration. Carbonic maceration (CM) is an efficient and low cost technology, which can increase the mass transfer rate during candying/drying process and improve the quality indices of Sanhua plum. The results showed that CM treatment could disturb wax layer, produce porous structure and increase the permeability of cell membrane, which could significantly increase the rate of sugar intake and water loss during candying and drying processes. The sugar intake rate can be increased by 82.52 +/- 5.38% and total drying time can be shortened by 39.47 +/- 2.24%. In addition, CM could help to overcome the plant extraction barrier and enhance the active components content. The lower pH environment and inactivation of polyphenol oxidase (PPO) and peroxidase (POD) were also beneficial to the stability of phenol compounds, thus the increase of individual phenolics retention and antioxidant activity of Sanhua plum. The total anthocyanins, phenolics, flavonoids and the results of the ABTS assay were increased by 14.91-29.63%, 3.95-16.93%, 11.10-23.10%, and 2.10-56.71%, respectively after CM treatment. Therefore, CM is a very promising pretreatment for fruits and vegetables dehydration. (C) 2017 Elsevier Ltd. All rights reserved.

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