High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure
High-humidity hot air impingement blanching (HHAIB) enhances drying quality of apricots by inactivating the enzymes, reducing drying time and altering cellular structure
复制标题
高湿热风冲击热烫 (HHAIB) 通过灭活酶、减少干燥时间和改变细胞结构来提高杏子的干燥质量
DOI：
10.1016/j.foodcont.2018.09.008
复制
发表时间：
2019-02-01
期刊：
影响因子：
6
通讯作者：
Xiao, Hong-Wei
中科院分区：
文献类型：
--
作者：
Deng, Li-Zhen;Pan, Zhongli;Xiao, Hong-Wei
在空气温度110℃、相对湿度35%~40%的条件下，研究了高温热风冲击漂烫对杏树果实过氧化物酶和多酚氧化酶活性、超微结构、水分分布、干燥时间和主要品质指标的影响。结果表明，在温度为110℃、相对湿度为35%~40%的条件下，高温热风冲击漂烫处理对杏树果实细胞内的过氧化物酶活性和多酚氧化酶活性均无明显影响，导致细胞结构发生变化，水分在细胞间重新分配。与未处理的样品相比，HHAIB的干燥时间缩短了19.36%~36.40%，最佳的前处理(120 S)使杏干的总酚(TP)和类胡萝卜素(TC)含量增加，抗氧化能力增强，色泽较好。TP、TC和抗氧化能力与POD和PPO活性、水分分配和干燥时间显著相关。与热烫前相比，过烫(150 S)可延长干燥时间，提高TP、TC、抗氧化能力和色泽的降解率。因此，适当的HHAIB前处理有利于杏干的干燥过程，改善杏干的品质指标。
Effects of high-humidity hot air impingement blanching (HHAIB) on peroxidase (POD) and polyphenol oxidase (PPO) activities, ultrastructure, water distribution, drying time, and key quality attributes of apricots were investigated under air temperature of 110 degrees C and relative humidity of 35%-40% for various exposure times ranging from 30 to 150 s. HHAIB inactivated POD and PPO fully within 120 s, induced alteration of cellular structure and resulted in redistribution of water among the cell compartments. Compared to the untreated sample, HHAIB reduced the drying time by 19.36%-36.40%, Optimal pretreatment (120 s) resulted in dried apricots with higher total phenolics (TP) and total carotenoids (TC) along with enhanced antioxidant capacity, as well as better color. The TP, TC and antioxidant capacity were observed to be significantly correlated to POD and PPO activities, water distribution and drying time. Over-blanching (150 s) prolonged drying time, induced higher degradation of TP, TC, antioxidant capacity and color compared to dried products pre-blanched for 120 s. Hence, proper HHAIB pretreatment enhances drying process and improves the quality attributes of dried apricots.