Noval Drying Technologies Applicability of Cistanche Deserticola: Improving Drying Behavior and Quality

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food and Bioprocess Technology Pub Date : 2024-11-13 DOI:10.1007/s11947-024-03652-1

Ziping Ai, Wenling Sun, Yanhong Liu, Hongwei Xiao, Min Wu, Muhua Liu, Zhifeng Xiao, Tao Li, Jiale Guo, Zekang Peng, Lixuan Wei

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Abstract

The applicability of four different drying technologies (hot air drying (HAD), hot air impingement drying (HAID), medium-short wave infrared drying (MSWID), and pulsed vacuum drying (PVD)) on drying characteristic and physicochemical of Cistanche deserticola (C. deserticola) were explored. Compared HAD, HAID, and MSWID, PVD can improve moisture mobility and form beneficial microporous channels for moisture migration inside C. deserticola, thus shortening drying time by 12.5% to 30.0% and increasing rehydration ratio by 10.82% to 29.29%, while better preserving the quality. Low-field nuclear magnetic resonance (LF-NMR) further demonstrated that PVD could significantly improve the moisture freedom and mobility of C. deserticola. Pearson correlation analysis confirmed the PVD dried samples showed the best antioxidant activity with the highest content of active ingredients (echinoside, acteoside and alcohol-soluble extracts). Furthermore, Fourier transform infrared (FTIR) analysis proved the differences among the four dried C. deserticola samples. This study clarified the optimal techniques for the drying of C. deserticola from the perspectives of drying efficiency and quality perspectives. A theoretical basis and technical support for promoting high-quality development of C. deserticola processing and comprehensive evaluation of differences products were provided.

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来源期刊

Food and Bioprocess Technology 农林科学-食品科技

CiteScore

9.50

自引率

19.60%

发文量

200

审稿时长

2.8 months

期刊介绍： Food and Bioprocess Technology provides an effective and timely platform for cutting-edge high quality original papers in the engineering and science of all types of food processing technologies, from the original food supply source to the consumer’s dinner table. It aims to be a leading international journal for the multidisciplinary agri-food research community. The journal focuses especially on experimental or theoretical research findings that have the potential for helping the agri-food industry to improve process efficiency, enhance product quality and, extend shelf-life of fresh and processed agri-food products. The editors present critical reviews on new perspectives to established processes, innovative and emerging technologies, and trends and future research in food and bioproducts processing. The journal also publishes short communications for rapidly disseminating preliminary results, letters to the Editor on recent developments and controversy, and book reviews.