2023
DOI: 10.3390/plants12061372
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Effects of Steam and Water Blanching on Drying Characteristics, Water Distribution, Microstructure, and Bioactive Components of Gastrodia Elata

Abstract: In the current work, the effects of steam and boiling water blanching on the drying characteristics, water distribution, microstructure, and contents of bioactive substances of Gastrodia elata (G. elata) were explored. Results showed that the degree of steaming and blanching was related to the core temperature of G. elata. The steaming and blanching pretreatment increased the drying time of the samples by more than 50%. The low-field nuclear magnetic resonance (LF-NMR) of treated samples showed that the relaxa… Show more

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Cited by 9 publications
(2 citation statements)
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“…Compared with the unprocessed group, the total content of eight functional components in the steam processed group was signi cantly higher when the NAD, HAD and CFD methods were used. The results of a study conducted by Xie et al [15] suggested that steam decreased the β-glucosidase activity, which suppressed the enzymatic hydrolysis reaction and consequently ampli ed the content of gastrodin, which is consistent with this study. The VMD group showed an opposite result.…”
Section: The Contents Of Eight Functional Componentssupporting
confidence: 92%
“…Compared with the unprocessed group, the total content of eight functional components in the steam processed group was signi cantly higher when the NAD, HAD and CFD methods were used. The results of a study conducted by Xie et al [15] suggested that steam decreased the β-glucosidase activity, which suppressed the enzymatic hydrolysis reaction and consequently ampli ed the content of gastrodin, which is consistent with this study. The VMD group showed an opposite result.…”
Section: The Contents Of Eight Functional Componentssupporting
confidence: 92%
“…According to the preparation methods of Rhizoma Gastrodiae, fresh tubers are washed in water, boiled or steamed, cut into slices, and then dried, such as reference medicinal materials. Previous studies have shown that high-temperature processing such as boiling or steaming treatment could significantly increase gastrodin content ( Xie et al., 2023 ). Thus, gastrodin content in fresh tubers is obviously lower than in cut crude drugs.…”
Section: Resultsmentioning
confidence: 99%