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

doi:10.3969/j.issn.1004-1524.2023.06.21

Acta Agriculturae Zhejiangensis ›› 2023, Vol. 35 ›› Issue (6): 1440-1451.DOI: 10.3969/j.issn.1004-1524.2023.06.21

• Food Science • Previous Articles Next Articles

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

Abstract

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

CLC Number:

TS255.4

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.

Figures/Tables 7

Fig.1 Technological process of bayberry pomace powder

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

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.

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

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.

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

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

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

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