Effects of different processing methods on the chlorophyll structure in kiwifruit

Lei, Shuang; Zhang, Yuan-E; Chen, Yu-Ting; Lu, Chang; Chen, Kang; Fu, Caixia

doi:10.1039/d1fo03568a

Food Funct.

2022

DOI: 10.1039/d1fo03568a

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Effects of different processing methods on the chlorophyll structure in kiwifruit

Shuang Lei

Yuan-E Zhang

Yu-Ting Chen

et al.

Abstract: Kiwifruit puree was treated with high and normal temperature withal pressure as independent variables to determinate the structural changes of chlorophyll derivatives. Two groups of colored elution samples were identified...

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2024

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Cited by 2 publications

References 36 publications

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Effect of Different Pretreatment Methods on Drying Characteristics and Quality of Wolfberry (Lycium barbarum) by Radio Frequency-Hot Air Combined Segmented Drying

Xu,

Wan,

Zang

et al. 2024

Food Bioprocess Technol

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In this study, fresh wolfberry in the current season was used as the experimental material and a radio frequency (RF)-hot air combined segmented drying process was adopted for berry preservation. Ultrasonic treatment, hot water blanching, sucrose in ltration, ultrasonic & blanching, ultrasonic & in ltration, and NaOH and NaCl solution impregnation were used for pre-treatment of combined drying.Taking natural drying and conventional Na 2 CO 3 dewaxing treatment as the control group, the effects of different pretreatment methods on drying characteristics, quality, and microstructure of wolfberry during combined drying were investigated. The drying time after ultrasonic and blanching pretreatment was the shortest(13.5h), which effectively retained total avonoids(1.79mg/g) and enhanced their antioxidant activity(I = 60.78%). NaCl impregnation treatment signi cantly increased the total phenol content(8.77 mg/g). The retention rate of soluble sugar (0.73 g/g), ascorbic acid (3.96mg/100g), betaine(2.72%), and other nutrients increased signi cantly after ultrasonic and in ltration treatment, while the color, rehydration rate and microstructure were better than other treatment methods. The Weibull distribution function can accurately describe the RF-hot air combined drying process of Lycium barbarum after different pretreatment, and simulated results were consistent with the results of the combined drying characteristic curve of Lycium barbarum. The aim of this study was explored suitable pretreatment methods to improve the drying rate and ensure the quality of dried products of wolfberry.

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Effect of Different Pretreatment Methods on Drying Characteristics and Quality of Wolfberry (Lycium barbarum) by Radio Frequency-Hot Air Combined Segmented Drying

Xu,

Wan,

Zang

et al. 2024

Food Bioprocess Technol

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show abstract

Effects of fermentation on the structures of yellow compounds in citrus pomace

Yang,

Li,

Lei

et al. 2024

Preparative Biochemistry & Biotechnology

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Effects of different processing methods on the chlorophyll structure in kiwifruit

Abstract: Kiwifruit puree was treated with high and normal temperature withal pressure as independent variables to determinate the structural changes of chlorophyll derivatives. Two groups of colored elution samples were identified...

Cited by 2 publications

References 36 publications

Effect of Different Pretreatment Methods on Drying Characteristics and Quality of Wolfberry (Lycium barbarum) by Radio Frequency-Hot Air Combined Segmented Drying

Effect of Different Pretreatment Methods on Drying Characteristics and Quality of Wolfberry (Lycium barbarum) by Radio Frequency-Hot Air Combined Segmented Drying

Effects of fermentation on the structures of yellow compounds in citrus pomace

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