Effect of two drying methods on antioxidant activity and hypoglycemic action of polysaccharides in three cultivars of lychee pulp

Huang, Linli; Qiao, Fang; Peng, Gang; Yang, Xinlin; Duan, Xu

doi:10.1080/07373937.2017.1293685

Cited by 13 publications

(10 citation statements)

References 28 publications

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“…Litchi fruit has recently attracted the interest of processors and customers. If the concentrated fruit is transported as bulk, there is chance of massive losses due to spoilage and quality degradation [6,7,8,9]. Enhanced storage to facilitate transshipment could be achieved by dehydration, using methods such as sun drying, air drying, freeze drying, and microwave drying [7,8,9].…”

Section: Introductionmentioning

confidence: 99%

Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

et al. 2019

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To examine the processing characteristics and high quality of an improved microwave vacuum drying system, litchi fruits were dried using intermittent microwave volumetric heating while microwave vacuum drying at 2 W/g was carried out for comparison; the intermittent microwave heating profiles were set as (1) 5 min drying-on, 5 min drying-off; (2) 5 min drying-on, 10 min drying-off; and (3) 5 min drying-on, 15 min drying-off. Energy consumption during drying was determined, and physicochemical properties such as moisture content, vitamin C, total phenolics, color, and sensory evaluation of dried products were assessed. In microwave vacuum drying, intermittent microwave volumetric heating was found to be energy-efficient (about 32 KJ/g to 45 KJ/g) and saved at least 31% of energy consumption compared with microwave vacuum drying as well as decreasing product browning. In addition, microwave volumetric heating had no substantial effects on sugar and protein contents, while antioxidants were affected significantly (p ≤ 0.05). Moreover, sensory evaluation showed that intermittent microwave-assisted vacuum drying (IMVD) increased the acceptance of the dried product compared with microwave vacuum drying (MVD).

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Section: Introductionmentioning

confidence: 99%

Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

et al. 2019

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“…The method of Huang et al. (2017) was used to determine polysaccharide yield. The water extraction and alcohol precipitation method were used to extract polysaccharide from Chinese yam, and the phenol–sulfuric acid colorimetric method was used to determine the polysaccharide content.…”

Section: Methodsmentioning

confidence: 99%

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Chen

Zhou

et al. 2021

J. Food Process. Preserv.

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A novel infrared‐assisted spouted bed drying (IRSBD) was adopted in this work to produce probiotics enriched Chinese yam snacks with high quality. The effects of drying temperature (30°C, 40°C, 50°C, 60°C, and 70°C) and airflow speed (16, 19, 22, 25, and 28 m/s) on drying characteristics, probiotics retention as well as storage stability and physical‐chemical qualities of yam snacks were studied. Results showed that the higher drying temperature and higher airflow speed were beneficial to shorten the drying time. Drying conditions had great effects on the polysaccharide yield, color, sensory quality, and storage stability of dried yams. Based on weighted comprehensive scoring, the product scores ranged from −1.092 to 0.647 were obtained. The optimal drying parameters for probiotics enriched Chinese yams were drying temperature of 40°C and airflow speed of 22 m/s. Under this condition, the probiotics could remain above 1 × 106 CFU/g for 42 days. Practical applications The healthy snack foods enriched with probiotics can meet consumers’ health demands, providing intestinal protection for people. In order to keep probiotics active, freeze‐drying are generally used but with high cost. IRSBD is an innovative combined drying technology based on infrared drying (IRD) and spouted bed drying (SBD) to overcome the nonuniform infrared heating of IRD and enhance the thermal efficiency of SBD. It was employed to dehydrate probiotics enriched Chinese yam, the products with best quality and storage stability were achieved under conditions that drying temperature of 40°C and airflow speed of 22 m/s. IRSBD provides a potential method for producing dried and probiotics enriched fruit and vegetable snacks with high‐quality.

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“…[ 141 ] found that the neutral polysaccharides from Codonopsis pilosula could reduce the oxidative stress in type 2 diabetes mice, improve lipid metabolism and achieve better hypoglycemic effect. In addition, recent studies have found that polysaccharides in litchi, [ 142 ] lychee pulp, [ 143 ] and mulberry [ 144 ] also have significant hypoglycemic activity. It is worth noting that natural polysaccharides can inhibit diabetes by inhibiting gluconeogenesis, affecting glucose metabolic enzymes, and promoting hepatic glycogen synthesis.…”

Section: Biological Activities Of Chmpsmentioning

confidence: 99%

Extraction, Separation, Purification, Chemical Characterizations, and Biological Activities of Polysaccharides from Chinese Herbal Medicine: A Review

et al. 2022

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Chinese herbal medicine, as a huge and diverse population, is rich in flavonoids, volatile oils, organic acids, terpenoids, alkaloids, and polysaccharides. Polysaccharides are the most important active ingredient in Chinese herbal medicine. Many studies have confirmed that Chinese herbal medicine polysaccharides (CHMPs) have antioxidant, anti-inflammatory, anti-aging, anti-tumor, hypoglycemic, hypolipidemic, regulating intestinal flora, improving immunity, and other biological activities. Obviously, CHMPs have good development potential and application prospects in the fields of biomedicine, food, and health products. However, different extraction and purification methods have a certain impact on the structure of CHMPs, and structure is closely related to its functional characteristics. Hence, a systematic review of the research progress and future prospects of CHMPs is necessary to promote their better understanding. In this paper, current knowledge on extraction, separation, and purification methods, chemical characterizations, and biological activities of CHMPs are summarized. This review provides an important theoretical reference for the further development and utilization of natural polysaccharides.

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Effect of two drying methods on antioxidant activity and hypoglycemic action of polysaccharides in three cultivars of lychee pulp

Cited by 13 publications

References 28 publications

Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

Effect of Intermittent Microwave Volumetric Heating on Dehydration, Energy Consumption, Antioxidant Substances, and Sensory Qualities of Litchi Fruit during Vacuum Drying

Quality evaluation of probiotics enriched Chinese yam snacks produced using infrared‐assisted spouted bed drying

Extraction, Separation, Purification, Chemical Characterizations, and Biological Activities of Polysaccharides from Chinese Herbal Medicine: A Review

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