不同干燥方式对杨梅果渣粉抗氧化活性和风味的影响

doi:10.3969/j.issn.1004-1524.2023.06.21

浙江农业学报 ›› 2023, Vol. 35 ›› Issue (6): 1440-1451.DOI: 10.3969/j.issn.1004-1524.2023.06.21

不同干燥方式对杨梅果渣粉抗氧化活性和风味的影响

张赛丽¹^,²(), 房祥军², 吴伟杰², 高原², 陈杭君², 杨海龙¹^,^*(), 郜海燕²^,^*()

1.温州大学生命与环境科学学院,浙江温州 325035
2.浙江省农业科学院食品科学研究所,农业农村部果品产后处理重点实验室,浙江省果蔬保鲜与加工技术研究重点实验室,中国轻工业果蔬保鲜与加工重点实验室,浙江杭州 310021

收稿日期:2022-05-12 出版日期:2023-06-25 发布日期:2023-07-04
通讯作者: *郜海燕,E-mail: spsghy@163.com;杨海龙,E-mail: yhl@wzu.edu.cn
作者简介:张赛丽(1996—),女,湖南邵阳人,硕士研究生,研究方向为食品物流保鲜与品质调控。E-mail: zsl975975@163.com
基金资助:
浙江省重点研发计划(2020C02038);杭州市农业与社会发展科研主动设计项目(20190101A06)

Effects of different drying methods on antioxidant ability and flavor of bayberry pomace powder

ZHANG Saili¹^,²(), FANG Xiangjun², WU Weijie², GAO Yuan², CHEN Hangjun², YANG Hailong¹^,^*(), GAO Haiyan²^,^*()

1. School of Life & Environmental Science, Wenzhou University, Wenzhou 325035, Zhejiang, China
2. Key Laboratory of Post-Harvest Handling of Fruits, Ministry of Agriculture and Rural Affairs, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Key Laboratory of Postharvest Preservation and Processing of Fruits and Vegetables, China National Light Industry, Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China

Received:2022-05-12 Online:2023-06-25 Published:2023-07-04

摘要/Abstract

摘要：

杨梅果渣作为一种加工副产物,富含酚类、糖类和膳食纤维等多种营养物质。为实现资源化利用,本研究采用热风干燥、真空干燥和冷冻干燥将其加工成杨梅果渣粉,并分析不同干燥方式对果渣粉物理性质、风味成分和抗氧化活性的影响。结果表明,冷冻干燥的样品具有更低的堆积密度,更高的L^*值和a^*值,同时,总酚含量、总黄酮含量和花色苷含量最高,还原力、ABTS和DPPH自由基清除能力更强,具有高总糖含量和低总酸含量,并保留有更多的醛类、酯类和酮类成分。热风干燥样品与真空干燥样品在物理性质和抗氧化方面无明显差异,但热风干燥样品中总糖含量较低。真空干燥效果最差,样品中总酸含量较高,尤其是较高的乙酸含量影响了杨梅果渣粉的风味。冷冻干燥和热风干燥则具有较高的果香和脂肪香。综合评价,冷冻干燥更适于加工杨梅果渣粉。

关键词: 杨梅, 果渣, 干燥, 抗氧化, 风味

Abstract:

Bayberry pomace, a by-product of bayberry processing, is rich in various nutrients such as phenolics, sugars, and dietary fiber. To utilize the processing by-product, bayberry pomace was dried by hot air drying, vacuum drying and freeze drying, respectively, and the physical properties, flavor quality, and antioxidant activity were analyzed and compared in this study. Results showed that the sample dried by freeze drying had the lowest bulk density, the higher L^* value, and the higher a^* value, the highest total phenolic content, total flavonoid content, and anthocyanin content, resulting in stronger reducing power, ABTS free radical scavenging ability, and DPPH free radical scavenging ability. Meanwhile, the sample dried by freeze drying contained higher total sugar content, and lower total acidity. Furthermore, freeze drying maintained more aldehydes, esters and ketones. There is no significant difference in physical properties and antioxidant activity between samples dried by hot air drying and vacuum drying, but the total sugar content in sample dried by hot air drying was lower. Samples dried by vacuum drying contained higher total acidity, especially acetic acid, which worsened the flavor of bayberry pomace powder. Samples dried by freeze drying and hot air drying had a higher fruity and ester aroma. Comprehensively, freeze drying was more suitable for the processing of bayberry pomace powder.

Key words: bayberry, pomace, drying, antioxidant, flavor

中图分类号:

TS255.4

张赛丽, 房祥军, 吴伟杰, 高原, 陈杭君, 杨海龙, 郜海燕. 不同干燥方式对杨梅果渣粉抗氧化活性和风味的影响[J]. 浙江农业学报, 2023, 35(6): 1440-1451.

ZHANG Saili, FANG Xiangjun, WU Weijie, GAO Yuan, CHEN Hangjun, YANG Hailong, GAO Haiyan. Effects of different drying methods on antioxidant ability and flavor of bayberry pomace powder[J]. Acta Agriculturae Zhejiangensis, 2023, 35(6): 1440-1451.

图/表 7

图1 杨梅果渣粉工艺流程

Fig.1 Technological process of bayberry pomace powder

表1 不同干燥方式对杨梅果渣粉物理性质的影响

Table 1 Effect of different drying methods on physical properties of bayberry pomace powder

干燥方式 Drying method	溶解度 Solubility/%	堆积密度 Bulk density/ (g·mL^-1)
热风干燥Hot air drying	32.98±2.81 a	0.63±0.02 a
真空干燥Vacuum drying	35.84±2.31 a	0.58±0.00 b
冷冻干燥 Freeze drying	36.51±3.17 a	0.07±0.00 c

图2 不同干燥方式对杨梅果渣粉色泽的影响不同处理间没有相同小写字母表示差异显著(P<0.05)。下同。

Fig.2 Effect of different drying methods on color of bayberry pomace powder The bars without the same lowercase letters among different treatments show significant difference (P<0.05). The same as below.

图3 不同干燥方式对杨梅果渣粉抗氧化物质及抗氧化能力的影响

Fig.3 Effect of different drying methods on antioxidant substances and capacity of bayberry pomace powder

图4 不同干燥方式对杨梅果渣粉食用品质的影响 A,不同干燥方式对杨梅果渣粉味觉物质的影响;B,不同干燥方式下杨梅果渣粉电子舌主成分分析。

Fig.4 Effect of different drying methods on edible quality of bayberry pomace powder A, Effect of different drying methods on taste substances of bayberry pomace powder; B, Principal component analysis of bayberry pomace powder by electronic tongue.

图5 不同干燥方式对杨梅果渣粉挥发性风味物质含量的影响

Fig.5 Effect of different drying methods on content of volatile substances of bayberry pomace powder

图6 不同干燥方式对杨梅果渣粉气味活度值的影响

Fig.6 Effect of different drying methods on odor activity value of bayberry pomace powder

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不同干燥方式对杨梅果渣粉抗氧化活性和风味的影响

Effects of different drying methods on antioxidant ability and flavor of bayberry pomace powder

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