Effect of high-humidity hot air impingement blanching and pulsed vacuum drying on phytochemicals content, antioxidant capacity, rehydration kinetics and ultrastructure of Thompson seedless grape
Effect of high-humidity hot air impingement blanching and pulsed vacuum drying on phytochemicals content, antioxidant capacity, rehydration kinetics and ultrastructure of Thompson seedless grape
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DOI：
10.1080/07373937.2020.1845721
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发表时间：
2020-11
影响因子：
3.3
通讯作者：
Jun Wang;Hongwei Xiao;Xiao-Ming Fang;A. Mujumdar;S. Vidyarthi;Longhan Xie
中科院分区：
文献类型：
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作者：
Jun Wang;Hongwei Xiao;Xiao-Ming Fang;A. Mujumdar;S. Vidyarthi;Longhan Xie
摘要采用高湿热风冲击漂烫(HHAIB)和脉冲真空干燥(PVD)相结合的前处理方法进行汤普森无核干燥。探讨了该脱水工艺对无核葡萄中植物化学物质(抗坏血酸、总酚和叶绿素)含量、抗氧化能力(四乙基氯化铵，TEAC、铁离子还原抗氧化力、FRAP和2，2-二苯基-1-苦皮酰基，DPPH)和复水动力学的影响。结果表明，HHAIB和PVD对植物化学成分和抗氧化能力均有显著影响。S烫漂后，抗坏血酸和总叶绿素含量分别下降约33%和51%，而总酚和抗氧化能力显著提高(p<0.05)。超微结构观察解释了为什么在抗坏血酸和总叶绿素减少的情况下，总酚和抗氧化能力增加。结果表明，HHAIB能提高无核葡萄热烫过程中和干燥后的总酚含量和抗氧化能力。这一信息可能有助于改变人们普遍认为的热加工会降低水果和蔬菜的营养价值的假设。
Abstract A new pretreatment method using high humidity hot air impingement blanching (HHAIB) followed by pulsed vacuum drying (PVD) was employed for Thompson seedless drying. The effect of this dehydration technique on phytochemicals content (ascorbic acid, total phenols and chlorophyll), antioxidant capacity (tetraethylammonium chloride, TEAC, ferric ion-reducing antioxidant power, FRAP and 2,2-diphenyl-1-picrylhydracyl, DPPH) and rehydration kinetics of Thompson seedless grape was explored. Results revealed that both HHAIB and PVD had a significant influence on phytochemicals composition and antioxidant capacity. After blanching for 150 s, the ascorbic acid and total chlorophyll content reduced by about 33% and 51%, respectively, while the total phenols and antioxidant capacity increased significantly (p ＜ 0.05). Ultrastructure observations explained why the total phenols and antioxidant capacity increased even as the ascorbic acid and total chlorophyll decreased. The findings indicate that HHAIB can enhance the total phenols content and antioxidant capacity of seedless grapes during blanching process and after drying. This information could be useful to change the general believed hypothesis that thermal processes lower the nutritional value of fruits and vegetables.