Effects of different drying methods on appearance, microstructure, bioactive compounds and aroma compounds of saffron (Crocus sativus L.)
Effects of different drying methods on appearance, microstructure, bioactive compounds and aroma compounds of saffron (Crocus sativus L.)
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DOI：
10.1016/j.lwt.2019.108913
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发表时间：
2020-02-01
影响因子：
6
通讯作者：
Shao, Qingsong
中科院分区：
文献类型：
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作者：
Chen, Dandan;Xing, Bingcong;Shao, Qingsong
本研究以大豆柱头为材料，分别进行真空干燥、微波干燥、烘箱干燥、红外干燥和冷冻干燥。从外观颜色、显微结构、生物活性成分和香气成分等方面对干燥样品的品质属性进行了比较。结果表明，FD、ID和MD分别是保存活性成分和香气成分的较好干燥方法。FD干燥花粉外观色泽好、原始细胞结构完整、花粉粒完整，ID干燥时间最短（0.7h）。但FD时间最长（47 h），且FD和ID的成本和能耗相对较高。因此，综合考虑能量消耗和枸杞的品质，MD干燥法是最适合枸杞的干燥方法，既能保持枸杞中的藏红花素含量，又能保持枸杞的香气成分，且干燥时间短（1.9h）。
In our study, saffron stigmas were subjected to vacuum drying (VD), microwave drying (MD), oven drying (OD), infrared drying (ID) and freeze drying (FD), respectively. Quality attributed of the dried samples were compared in terms of appearance color, microstructure, bioactive compounds and aroma compounds. Results showed that FD, ID and MD were the better drying methods to preserve bioactive or aroma compounds, respectively. Meanwhile, FD retained good appearance color, complete initial cell structure and intact pollen grains, ID led to shortest drying time (0.7 h). However, FD time was the longest (47 h), in addition, the cost and energy consumption of FD and ID were relatively high. Therefore, considering about energy consumption and the quality of saffron, MD might be the most suitable method for both keeping content of crocins and aroma components, and its drying time was short (1.9 h).