【摘 要】
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The aim of this study was to investigate the effect of hot air drying(HAD),freeze drying(FD)and freeze combined with hot air drying(FHD)on phenolic compounds in black mulberry.The antioxidant activity
【机 构】
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Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laborator
论文部分内容阅读
The aim of this study was to investigate the effect of hot air drying(HAD),freeze drying(FD)and freeze combined with hot air drying(FHD)on phenolic compounds in black mulberry.The antioxidant activity was also evaluated.The results indicated that pre-dried with HAD for 24 h and then HAD for 3.5 h,the product showed the highest crispness and middle hardness.Although the FD products showed the highest retention of anthocyanin and total phenolic contents,and antioxidant activities,the drying time and energy consumption were higher than HAD and FHD.No significant differences were observed in quercetin content between FD and FHD.The concentrations of rutin and chlorogenic acid in FHD samples were higher than that in HAD samples,and lower than that in FD samples.Taken together,FHD could be a promising technique to reduce energy consumption and enhance product quantity.
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