Structural and health functionality of dried goji berries as affected by coupled dewaxing pre-treatment and hybrid drying methods

Song, Huihui; Bi, Jinfeng; Chen, Qinqin; Zhou, Mo; Wu, Xiaoqing; Song, Junfeng

doi:10.1080/10942912.2018.1536148

Cited by 22 publications

(10 citation statements)

References 38 publications

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“…Yang et al reported that, compared with the hot-air drying, the polysaccharide content of goji berry dried electrohydrodynamically significantly increased [18]. Song et al found that under freeze-drying process, the flavonoid content of goji berry using distilled water pretreatment was much higher than that of sodium carbonate [26]. ese research results showed that different drying methods and conditions have a significant effect on the nutrients of goji berry, which is consistent with our experimental results.…”

Section: Effect Of Different Needle Spacings On Average Drying Ratesupporting

confidence: 91%

Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic Drying

Ding

Zhang

et al. 2020

Journal of Spectroscopy

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This paper aims to study the effects of different needle spacings on goji berry structure during electrohydrodynamic (EHD) drying. The drying characteristics and the product quality parameters of goji berry during the drying process were measured. The infrared spectrum of the dried product was analyzed in detail. The results showed that the average drying rate of goji berry under different needle spacing conditions was significantly higher than that of the control group, and the average drying rate decreased with the increase of needle spacing. The change of needle spacing has great influence on goji berry polysaccharide content and flavonoid content. Fourier transform infrared spectroscopy showed that the infrared spectra of goji berry in each treatment group were generally similar. The first-order infrared spectra of different treatment groups were mainly different in the range of 1740 cm−1 and 2800 cm−1–2950 cm−1. The shape and intensity of the absorption peaks of the second derivative infrared spectrum of goji berry in different needle spacing treatment groups were different. When the needle spacing is 2 cm and 4 cm, there is a highly variant peak ratio and a low common peak ratio, which proves that the best drying effect is at 2 cm and 4 cm. It provides experimental and theoretical basis for the study of the application and drying mechanism of infrared spectroscopy in the field of electrohydrodynamic drying.

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Section: Effect Of Different Needle Spacings On Average Drying Ratesupporting

confidence: 91%

Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic Drying

Ding

Zhang

et al. 2020

Journal of Spectroscopy

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“…It was seen from Table 3 and Table 4 that all EHD treatments had no significant difference on flavonoid contents of Chinese wolfberry fruit, and ionic wind had no significant effect on flavonoid contents. Song et al studied freeze-dried and hot air-dried goji and found that, compared with fresh goji, freeze drying and hot air drying significantly increased goji flavonoid content [32]. Our previous research found that there was no significant difference in flavonoid content between EHD drying and the control [18].…”

Section: Resultsmentioning

confidence: 99%

Electrohydrodynamic Drying of Chinese Wolfberry in a Multiple Needle-to-Plate Electrode System

Ding

Zhang

et al. 2019

Foods

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In order to systematically and comprehensively investigate electrohydrodynamic (EHD) drying characteristics and mechanisms in a multiple needle-to-plate electrode system, drying experiments of Chinese wolfberry were conducted by blocking ionic wind and changing needle spacing in a multiple needle-to-plate electrode system. Drying characteristics, quality parameters, and the microstructure of Chinese wolfberry fruits were measured. Results show that ionic wind plays a very important role during the drying process. Drying rates of different needle spacing treatments are significantly higher than that of the control, and the drying rate decreases with the increase of needle spacing. Needle spacing has a great influence on the speed of ionic wind, rehydration rate, and polysaccharide contents. The effective moisture diffusion coefficient and the electrical conductivity disintegration index decreases with an increase in needle spacing. Ionic wind has a great influence on the effective moisture diffusion coefficient and the electrical conductivity disintegration index of Chinese wolfberry fruits. The microstructure of Chinese wolfberry fruits dried in an EHD system significantly changed. This study provides a theoretical basis and practical guidance for understanding characteristic parameters and mechanisms of EHD drying technology.

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“…Exactly 0.5 g carrot powder was mixed with 20 mL methanol–water solution (v/v, 80:20) and extracted ultrasonically (40 kHz, 100 W) for 2 h at ambient temperature, then centrifuged at 9500 rpm for 15 min 21 . The supernatant was collected and filtered through a 0.45 μm microporous membrane before use.…”

Section: Methodsmentioning

confidence: 99%

“…The absorbance was measured at 765 nm by a UV–visible spectrophotometer (UV1800, Shimadzu Co. Ltd). Results were represented as grams per kilogram DB gallic acid equivalents (GAE) 21 …”

Section: Methodsmentioning

confidence: 99%

Discoloration investigations of freeze‐dried carrot cylinders from physical structure and color‐related chemical compositions

Lyu

Chen

et al. 2021

J Sci Food Agric

Self Cite

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BACKGROUND High carotenoid content always lead to a yellower/redder color in carrots, while a puzzling phenomenon still exists that freeze‐dried carrots (FDC) have a higher carotenoid content but a lighter color compared with thermal‐dried carrots. It seems that carotenoid is not the only main factor affecting sample color. Hence the discoloration characteristics of freeze‐dried carrots were comprehensively analyzed from physical structure and color‐related chemical composition profile. RESULTS Outcomes of low‐field nuclear magnetic resonance and scanning electron microscopy showed that sublimation of immobilized water preserved the intact porous structure of FDC, which kept the volume shrinkage below 30% and led to less accumulations of color‐related compositions. Besides, results of correlation and principal component analysis‐X model proved that lutein and caffeic acid mainly affected a* value (r = 0.917) and b* value (r = 0.836) of FDC, respectively. Moreover, lipoxygenase indirectly affected sample color by degrading carotenoids, and the lutein content loss for fresh and blanching FDC was 41.56% and 47.14%, respectively. CONCLUSIONS The discoloration of FDC was significantly affected by both physical structure and color‐related chemical compositions. © 2021 Society of Chemical Industry

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Structural and health functionality of dried goji berries as affected by coupled dewaxing pre-treatment and hybrid drying methods

Abstract: Song (2018) Structural and health functionality of dried goji berries as affected by coupled dewaxing pretreatment and hybrid drying methods,

Cited by 22 publications

References 38 publications

Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic Drying

Infrared Spectrum Analysis of Goji Berry during Electrohydrodynamic Drying

Electrohydrodynamic Drying of Chinese Wolfberry in a Multiple Needle-to-Plate Electrode System

Discoloration investigations of freeze‐dried carrot cylinders from physical structure and color‐related chemical compositions

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