Different thermal drying methods affect the phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa (Ait.) Hassk berries
| Autor: | Ruifen Zhang, Mingwei Zhang, Yan Zhang, Yuanyuan Deng, Zhencheng Wei, Ma Yongxuan, Guanghe Zhao, Lei Liu |
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| Rok vydání: | 2017 |
| Předmět: |
Rhodomyrtus tomentosa
Antioxidant biology Chemistry medicine.medical_treatment 010401 analytical chemistry 04 agricultural and veterinary sciences biology.organism_classification Shelf life 040401 food science 01 natural sciences 0104 chemical sciences Gastrointestinal digestion 0404 agricultural biotechnology Fruits and vegetables Botany medicine Air drying Food science Food Science |
| Zdroj: | LWT - Food Science and Technology. 79:260-266 |
| ISSN: | 0023-6438 |
| DOI: | 10.1016/j.lwt.2017.01.039 |
| Popis: | Extended shelf life and convenient industrial application have led to increasingly wide use of drying technology in fruits and vegetables processing. However, drying process usually has a negative effect on the active ingredients in fruits and vegetables. In this study, the effects of three thermal drying methods (hot air drying (HD), microwave drying (MD) and combined microwave-hot-air-drying (CD)) on phenolic profiles, their bioaccessibility and antioxidant activity in Rhodomyrtus tomentosa berries were estimated. The total phenolics, flavonoids and anthocyanins contents of CD-berries were significantly higher than those of HD- and MD-ones. CD-berries had higher contents of individual phenolics and showed stronger antioxidant activity than HD- and MD-ones. Conversely, the bioaccessibility of phenolics in HD-berries was remarkably higher than that of MD- and CD-ones, although the latter 2 provided more bioaccessible phenolics than the former after in vitro gastrointestinal digestion. Thus, combined microwave-hot-air-drying (CD) is a more suitable drying technique for Rhodomyrtus tomentosa berries to maintain their phenolics and antioxidant activity. |
| Databáze: | OpenAIRE |
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