期刊
ULTRASONICS SONOCHEMISTRY
卷 36, 期 -, 页码 50-58出版社
ELSEVIER SCIENCE BV
DOI: 10.1016/j.ultsonch.2016.11.007
关键词
Low intensity ultrasound; Enzyme inactivation; Browning; Anti-oxidant activity; Daylilies
资金
- Basic Business Fund for Major Achievement Cultivation of the Jiangsu Academy of Agricultural Sciences [ZX (15)1008]
- Prospective Joint Research Project of Industry University Research Cooperation in Jiangsu Province [BY2015073-02]
Effects of thermal and low intensity ultrasound combined with heat (LIUH) pretreatment prior to microwave vacuum drying on enzyme inactivation, color changes and nutrition quality properties of dried day lilies were investigated. The peroxidase (POD), ascorbic acid oxidase (AAO) and polyphenoloxidase (PPO) thermal and LIUH (0.2 and 0.4 W/cm(2)) inactivation were determined and compared at 70, 80 and 90 degrees C. Significant reduction in the POD, AAO and PPO activity was seen in daylilies after an ambient LIUH pretreatment than thermal pretreatment. POD, AAO and PPO thermal and LIUH inactivation followed the first order kinetics. LIUH pretreatment had a more positive influence on maintaining color of dried day lilies than thermal pretreatment. Furthermore, LIUH pretreatment resulted in a significant increase in chlorophylls, carotenoids (lutein, zeaxanthin and (beta-carotene), and a decrease in degree of browning and 5-hydroxymethylfurfural (HMF) when compared with thermal pretreatment. The antioxidant activity and contents of several nutritional components of dried daylilies pretreated by LIUH were also higher than that of dried daylilies pretreated by thermal pretreatment. This study provides a basis for the design of LIUH conditions to control vegetables browning and color changes prior to drying processing. (C) 2016 Elsevier B.V. All rights reserved.
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