Effect of xylose on the biological activity, physical property and antioxidant capacity of dried Aronia melanocarpa

This research investigated effect of xylose on drying Aronia melanocarpa using response surface methodology (RSM) to produce the optimal drying conditions for high bioactive compounds. The conditions were drying temperature 58.70 degrees C, drying time 8 h 48 min, and xylose solution concentration 50.70%. Subsequently, effects of drying conditions on physical properties of dried Aronia melanocarpa (DAM) were evaluated in Scanning electron microscope (SEM), Fourier transform infrared spectrum (FTIR), X-ray diffraction (XRD) and Different scanning calorimetry (DSC). The physical properties showed that DAM with xylose changed from amorphous to crystalline during drying process, which would extend the shelf life of DAM. Besides that, the physical properties results also showed that a Maillard reaction occurred during drying, which explained the improved antioxidant capacity of DAM with xylose. The results showed that xylose could reduce spoilage, prolong shelf-life of DAM, and indicated its use as a potential functional ingredients in the food industry.

Automated summary

This research found that xylose had significant effects on the physical properties of Aronia melanocarpa during the drying process, leading to a transition from amorphous to crystalline structure and promoting a Maillard reaction for enhanced antioxidant capacity. The results also showed that xylose could reduce spoilage and prolong the shelf life of DAM, indicating its potential as a functional ingredient in the food industry.