Influences of different drying methods on the structural characteristics and prebiotic activity of polysaccharides from bamboo shoot (Chimonobambusa quadrangularis) residues

Variation in characterization and probiotic activities of polysaccharides from litchi pulp fermented for different times

“…In this study, obvious correlations were not apparent between the contents of total sugars and uronic acids in LPs with their probiotic effects. Similar results were also observed for polysaccharides from bamboo shoot residues that were prepared with four different drying methods ( 38 ). In addition, molecular weights also influenced the probiotic effects of carbohydrates.…”

Effects of combined ultrasonic and microwave vacuum drying on drying characteristics and physicochemical properties of Tremella fuciformis

“…Ma et al [40] showed that the monosaccharide composition of TFPs varied with different strains, and was not limited to the structure of the main chain of mannose. Compared with H-TFPs, in this case the MVD, USMVD, and US + MVD treatments reduced monosaccharide content to a small degree, which may be due to the fact that when polysaccharides were dried in hot air or oxygen-rich environments, hydroxyl oxidation and intermolecular hydrogen bond breakage easily occurred, thus affecting the resulting monosaccharide content [41] .…”

“…In addition, compared with the dried sample, the G′ in the whole region of Fre-TFP solutions was higher than G″ , and there was no crossover point, indicating that the system was mainly elastic, which may be due to the weak gel structure formed by interchain coupling between tremella polysaccharide molecules [48] . In dried samples, the intersection of G′ and G″ curves was in the range 1.11 to 6.95, suggesting a drying dependence of the crossing frequency [41] . The cross values of US3M-TFPs (1.43) were lower than those of other TFP solutions, indicating that ultrasonic treated TFP solutions showed excellent gel properties and system stability.…”

Effects of different drying methods on the physicochemical property and edible quality of fermented Pyracantha fortuneana fruit powder

“…Determination of dispersibility ① The volume average particle diameter D (nm) of the dried fruit powder was determined using a Malvern particle size (ZEN3690, Malvern Instruments) analyser (Chen et al, 2020). A coefficient k was used to represent the condition that the powder particle was filtered by a 0.45-μm film.…”

“…Dehydration is an essential technique to prolong shelf‐life and maintain the quality of fresh fruits. Industrially, various drying methods, such as hot air drying (HAD), vacuum freeze‐drying (VFD), microwave drying (MD), infrared drying (ID) and high‐frequency drying (HFD), have been broadly used to process and preserve fresh fruits (Chen et al ., 2020; Yang et al ., 2020). Inappropriate drying methods will significantly affect the food chemical and taste characteristics of dry fruits.…”