کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
11024867 | 1701066 | 2019 | 8 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying
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کلمات کلیدی
Betaine (PubChem CID: 247)1,1-Diphenyl-2-picrylhydrazyl (PubChem CID: 2735032)GojiAscorbic acid (PubChem CID: 54670067) - اسید اسکوربیک (PubChem CID: 54670067)Gallic acid (PubChem CID: 370) - اسید گالیک (PubChem CID: 370)Trolox (PubChem CID: 40634) - ترولوکس (PubChem CID: 40634)Hot-air drying - خشک شدن هوای داغRutin (PubChem CID: 5280805) - روتن (PubChem CID: 5280805)Methanol (PubChem CID: 887) - متانول (PubChem CID: 887)Total phenolic content - محتوای فنلی کلTotal flavonoid content - مقدار کل فلاونوئیدCarotenoids - کاروتنوئیدهاSodium carbonate (PubChem CID: 10340) - کربنات سدیم (PubChem CID: 10340)
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying Effect of sodium carbonate solution pretreatment on drying kinetics, antioxidant capacity changes, and final quality of wolfberry (Lycium barbarum) during drying](/preview/png/11024867.png)
چکیده انگلیسی
Wolfberry is an important medicinal and edible plant in China that is difficult to dehydrate owing to its dense pulp and epicuticular wax. Sodium carbonate (SC) pretreatment is an efficient low-cost technology that can help improve the wolfberry drying rate. To determine the effect of SC pretreatment on drying kinetics and quality changes during hot-air drying (AD), wolfberries were dried using AD at different temperatures (40, 50, and 60â¯Â°C) with or without SC pretreatment. SC pretreatment was found to increase the effective diffusivity (Deff) and reduce the total drying time by 22-28%. SC pretreatment and low-temperature AD (40 and 50â¯Â°C) helped improve wolfberry quality and increased its total phenolic content (TPC), total flavonoid content (TFC), antioxidant activity, carotenoids content, and betaine content by 10-17%, 9-24%, 21-25%, 14-22%, 3-23%, and 17-42%, respectively. Samples dried with or without SC pretreatment showed the same trends, but a different moisture content inflexion point in the drying kinetics and different antioxidant attributes. In all drying processes, the Deff initially increased and then decreased, while the TPC, TFC, and antioxidant capacity initially decreased and then increased.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: LWT - Volume 99, January 2019, Pages 254-261
Journal: LWT - Volume 99, January 2019, Pages 254-261
نویسندگان
Dandan Zhao, Juan Wei, Jianxiong Hao, Xue Han, Shenghua Ding, Luwei Yang, Zhentao Zhang,