Evaluation of Blue Honeysuckle Berries (Lonicera caerulea L.) Dried at Different Temperatures: Basic Quality, Sensory Attributes, Bioactive Compounds, and In Vitro Antioxidant Activity
文献类型： 外文期刊
作者： Yu, Min 1 ; Wang, Beibei 1 ; Huang, Zhiqiang 1 ; Lv, Jinjiao 1 ; Teng, Yunfei 1 ; Li, Tianbo 1 ; Zhang, Yu 3 ; Dong, Kun 3 ; Qin, Dong 1 ; Huo, Junwei 1 ; Zhu, Chenqiao 1 ;
作者机构： 1.Northeast Agr Univ, Coll Hort & Landscape Architecture, Natl Local Joint Engn Res Ctr Dev & Utilizat Small, Harbin 150030, Peoples R China
2.Northeast Agr Univ, Coll Life Sci, Harbin 150030, Peoples R China
3.Heilongjiang Acad Agr Sci, Dept Hort, Harbin 150040, Peoples R China
关键词： haskap; convective drying; total phenolic content; total anthocyanin contents; antioxidant capacity
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2024 年 13 卷 8 期
页码：
收录情况： SCI
摘要： This study aims to comprehensively investigate the effects of hot-air dehydration on the quality of blue honeysuckle berries (Lonicera caerulea L.). The results demonstrated that drying with hot air at 40-65 degrees C for 7-72 h resulted in blue honeysuckle berries with a moisture content of 0.21-1.10 g H2O/g dry weight. Generally, low to medium temperatures (40-55 degrees C) showed a better effect on the quality than high temperatures (60-65 degrees C). Specifically, drying at 40 degrees C exclusively resulted in better retention of cuticular wax, the best sensory appearance, and the highest total phenolic content. Drying at 45 degrees C and 50 degrees C resulted in the highest antioxidant capacity and the optimal sensory flavor. Drying at 55 degrees C led to the highest soluble solid/acid ratio, ascorbic acid concentration, total flavonoid, and total anthocyanin. The work introduces an innovative raw berry product and provides a comprehensive practical and theoretical framework for convective dehydration of blue honeysuckle berries.
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