Effect of Sonication and Edible Coating on Total Phenolic Content, Antioxidant Capacity, and Physical Characteristics of Infrared-Dried Sweet Cherries

IF 2 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

Journal of Food Processing and Preservation Pub Date : 2023-11-29 DOI:10.1155/2023/5014055

F. Salehi, Moein Inanloodoghouz, Mostafa Amiri

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Abstract

This research studied the influence of combined ultrasonic (40 kHz, 150 W, for 3 min) and 0.2% xanthan gum (XG), guar gum (GG), and wild sage seed gum (WG) coating pretreatments on total phenolic content, antioxidant activity, drying time, effective water diffusivity coefficient ( D eff ), rehydration ratio (RR), total color difference ( Δ E ), and surface shrinkage (SS) of infrared-dried sweet cherries. The ultrasonic pretreatment increased the water transfer rate and water diffusivity during infrared drying and decreased the drying time of fresh sweet cherries. The edible coating enhanced the total phenolic content, antioxidant activity, dehydration time, and RR and decreased the D eff , Δ E , and SS values of infrared-dried sweet cherries. The highest value of total phenolic content (3469.7 μg galic acid/g dry) was recorded for pretreated sweet cherry samples by GG. The mean antioxidant activities for uncoated, XG-coated, GG-coated, and WG-coated sweet cherries were 35.64, 59.88, 54.38, and 61.19%, respectively. In this study, the sweet cherry D eff varied from 2.23 × 10 − 9 m2/s (for untreated cherries) to 5.00 × 10 − 9 m2/s (for sonicated and uncoated cherries). The experimental data for the drying curves were fitted to various single-layer equations, and the Page equation using the experimental constants best described the drying rate of sweet cherries. The mean Δ E values for uncoated, XG-coated, GG-coated, and WG-coated sweet cherries were 15.11, 9.91, 8.74, and 10.69, respectively.

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超声波处理和食用涂层对红外线烘干甜樱桃的总酚类含量、抗氧化能力和物理特性的影响

本研究研究了超声波（40 kHz，150 W，3 min）和 0.2%黄原胶（XG）、瓜尔豆胶（GG）和野生鼠尾草籽胶（WG）包衣预处理对红外干燥甜樱桃的总酚含量、抗氧化活性、干燥时间、有效水扩散系数（D eff）、复水率（RR）、总色差（Δ E）和表面收缩率（SS）的影响。超声波预处理提高了红外干燥过程中的水分转移率和水分扩散率，缩短了新鲜甜樱桃的干燥时间。食用涂层提高了红外干燥甜樱桃的总酚含量、抗氧化活性、脱水时间和RR，降低了D eff、Δ E和SS值。经 GG 预处理的甜樱桃样品总酚含量最高（3469.7 μg galic acid/g（干））。未涂层、XG 涂层、GG 涂层和 WG 涂层甜樱桃的平均抗氧化活性分别为 35.64%、59.88%、54.38% 和 61.19%。在这项研究中，甜樱桃的 D 效率从 2.23 × 10 - 9 m2/s（未处理樱桃）到 5.00 × 10 - 9 m2/s（超声处理和未涂层樱桃）不等。干燥曲线的实验数据与各种单层方程进行了拟合，使用实验常数的佩奇方程对甜樱桃的干燥速率进行了最佳描述。未涂层、XG 涂层、GG 涂层和 WG 涂层甜樱桃的平均 Δ E 值分别为 15.11、9.91、8.74 和 10.69。

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来源期刊

Journal of Food Processing and Preservation 工程技术-食品科技

CiteScore

5.30

自引率

12.00%

发文量

1000

审稿时长

2.3 months

期刊介绍： The journal presents readers with the latest research, knowledge, emerging technologies, and advances in food processing and preservation. Encompassing chemical, physical, quality, and engineering properties of food materials, the Journal of Food Processing and Preservation provides a balance between fundamental chemistry and engineering principles and applicable food processing and preservation technologies. This is the only journal dedicated to publishing both fundamental and applied research relating to food processing and preservation, benefiting the research, commercial, and industrial communities. It publishes research articles directed at the safe preservation and successful consumer acceptance of unique, innovative, non-traditional international or domestic foods. In addition, the journal features important discussions of current economic and regulatory policies and their effects on the safe and quality processing and preservation of a wide array of foods.