Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods

Jing, Nana; Wang, Minyan; Gao, Menglu; Zhong, Zixuan; Ma, Yanping; Wei, Anzhi

doi:10.1016/j.indcrop.2020.113167

Cited by 47 publications

(23 citation statements)

References 40 publications

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“…The highest TPC value following the fresh was FD (316.40 mg GAE/100 g DM). Some studies also reported higher retention of TPC in freeze‐dried samples (Gao et al, 2012; Jing et al, 2020; Kaveh et al, 2021; Mejia‐Meza et al, 2008; Roslan et al, 2020). The reason for the high TPC value is applying low temperature and vacuum conditions to the samples during FD (Jing Ying et al, 2020).…”

Section: Resultsmentioning

confidence: 96%

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

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Doymaz

et al. 2022

Food Processing Preservation

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This study aimed to investigate the effects of FD (freeze drying), USVD (ultrasound‐assisted vacuum drying), HAD (hot air drying). and IRD (infrared drying) methods on drying behavior, total phenolic antioxidant activity, individual phenolic distribution, rehydration capacity, Scanning Electron Microscopy image, and color quality of Asian pear. HAD showed the longest drying period with 420 min and followed by USVD with 345 and IRD with 240 min. The method difference had a significant effect on the total phenolic and antioxidant activity values of the samples (p < 0.05). The TPC, DPPH, and CUPRAC value were found as 111.59–316.40 mg/100 g GAE, 336.94–559.41 mg/100 g TE, and 161.00–859.73 mg/100 g TE, respectively. Samples dried with FD showed the highest TPC and AA values, followed by USVD, IRD, and HAD. The effect of drying techniques on the distribution of phenolic compounds was found to be significant (p < 0.05). HAD and the IRD process caused a decrease in the amount of all identified phenolic compounds. While USVD caused an increase in the amount of Chlorogenic acid, FD did not cause a significant change. Higher HMF results were found in samples dried via IRD followed by HAD. While the porous structure was preserved in the samples dried with FD and USVD, the porosity structure of the samples dried with HAD and IRD completely disappeared. FD and HAD showed the highest and lowest rehydration capacity, respectively. FD and USVD showed lower color change than IRD and HAD. The results of this study showed that USVD and FD can be used as an alternative method to HAD in drying Asian pear. Practical Application Pear fruit is one of the most consumed fruits worldwide. Pear fruit is very sensitive to microbial and enzymatic degradation due to its high sugar, bioactive component, and moisture content. To increase the shelf life of the pear fruit and to ensure consumption throughout the year, it must be subjected to a preservation technique. Drying is one of the main methods used to extend the long shelf life of fruits and vegetables. Undesirable changes may occur in the quality characteristics of fruits during drying. Therefore, determining the appropriate drying method is vital for the quality of the final product. In this study, the effects of different drying methods on many quality characteristics of pear fruit were investigated. This study has the potential to provide a new perspective on the drying of pear fruit.

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Section: Resultsmentioning

confidence: 96%

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

Kayacan

Sağdıç

Doymaz

et al. 2022

Food Processing Preservation

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“…Other major compounds were β-pinene (6.18%), palmitic acid (6.89%), 9,12-octadecadienoic acid (Z,Z)-(6.42%), and oleic acid, (Z)-(7.68%). In previous studies, the predominance of the same compounds was reported but with differences in the quantitative profile [21,27,28]. Moreover, ZBEO was also found to contain various saturated and unsaturated fatty acids [20].…”

Section: Zbeo Chemical Compositionsmentioning

confidence: 65%

“…Moreover, ZBEO was also found to contain various saturated and unsaturated fatty acids [20]. The chemical compositions and proportions of EO is highly influenced by the cultivar, geographic region, plant tissue, and extraction method [21,29]. To evaluate the influence of synthetic non-ionic surfactants on the formation of ZBEO based nanoemulsions by the EPI method, different combinations of samples were formulated keeping oil phase concentration at 5 wt% (mass ratio of surfactant: ZBEO = 1:1).…”

Section: Zbeo Chemical Compositionsmentioning

confidence: 99%

“…by hydrodistillation or supercritical fluid CO 2 extraction. Due to its rich amounts of active compounds such as linalool, limonene, eucalyptol, and sabinene, ZBEO has been widely used as antifungal, antioxidant, and special flavoring agent in food industry [19][20][21]. Despite it is effectiveness, utilization of ZBEO is hampered due to the lack of better formulation.…”

Section: Introductionmentioning

confidence: 99%

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Formation and Physical Stability of Zanthoxylum bungeanum Essential Oil Based Nanoemulsions Co-Stabilized with Tea Saponin and Synthetic Surfactant

et al. 2021

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The purpose of this work was to evaluate the possibility of adding tea saponin (TS) to reduce the synthetic surfactant concentration, and maintain or improve the shelf stability of nanoemulsions. The Zanthoxylum bungeanum essential oil (2.5 wt%) loaded oil-in-water nanoemulsions were co-stabilized by Tween 40 (0.5–2.5 wt%) and TS (0.1–5 wt%). A combination of several analytical techniques, such as dynamic laser scattering, interfacial tension, zeta potential, and transmission electron microscope, were used for the characterization of nanoemulsions. Low levels of TS (0.1–0.5 wt%) with Tween 40 had significant effects on the emulsification, and a nanoemulsion with the smallest droplet diameter of 89.63 ± 0.67 nm was obtained. However, in the presence of high TS concentration (0.5–5 wt%), micelles generated by the non-adsorbed surfactants in the aqueous lead to droplets growth. In addition, the combinations of Tween 40 and TS at the high level (>3.5 wt%) exerted a synergistic effect on stabilizing the nanoemulsions and preventing both Ostwald ripening and coalescence. The negative charged TS endowed the droplets with electrostatic repulsion and steric hinderance appeared to prevent flocculation and coalescence. These results would provide a potential application of natural TS in the preparation and stabilization of nanoemulsions containing essential oil.

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“…15 ZBEO, which mainly contains alkaloids, terpenoids, and flavonoids, is the main source of both the special flavor and pharmacological effects of Z. bungeanum. 16 Recent studies have revealed a number of pharmacological activities of ZBEO, including antifungal, 17 anti-inflammatory, 18 anti-oxidant, 19,20 anti-tumor, 21 analgesic, and other effects. 16,22 In particular, it has been corroborated that ZBEO can significantly alleviate UC in a DSS-induced UC mouse model.…”

Section: Introductionmentioning

confidence: 99%

Protective mechanisms of Zanthoxylum bungeanum essential oil on DSS-induced ulcerative colitis in mice based on a colonic mucosal transcriptomic approach

et al. 2022

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Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods

Cited by 47 publications

References 40 publications

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

The effect of different drying methods on total bioactive properties, individual phenolic compounds, rehydration ability, color, and microstructural characteristics of Asian pear

Formation and Physical Stability of Zanthoxylum bungeanum Essential Oil Based Nanoemulsions Co-Stabilized with Tea Saponin and Synthetic Surfactant

Protective mechanisms of Zanthoxylum bungeanum essential oil on DSS-induced ulcerative colitis in mice based on a colonic mucosal transcriptomic approach

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