Affiliation:
1. College of Engineering China Agricultural University Beijing China
2. Department of Food Science Cornell University Geneva New York USA
3. Institute of Agro‐products Storage and Processing Xinjiang Academy of Agricultural Sciences Urumqi Xinjiang China
4. Agricultural Mechanization Institute Xinjiang Academy of Agricultural Sciences Urumqi China
5. Beijing Academy of Agriculture and Forestry Sciences Beijing China
Abstract
AbstractVacuum steam pulsed blanching (VSPB) was employed as a novel blanching technology on Cornus officinalis to soften the tissue for subsequent coring and dehydration. The current work aims to explore its effect on mass transfer behavior, PPO inactivation, drying characteristics, physicochemical properties, antioxidant capacity, and microstructure of C. officinalis. Results showed that VSPB increased water loss, decreased solid gain, and increased weight reduction with increased blanching cycles. Besides, VSPB significantly changed physical properties and extensively reduced drying time which was attributed to the cell wall components dissolving and cell turgor pressure decreasing, also verified by observing microstructure alteration. PPO was completely denatured after blanching in 6 cycles, but phenolic compounds were still diffused or degraded. Notably, the content of flavonoids and antioxidant capacity significantly increased compared to fresh samples probably due to increased extractability caused by the disrupting cell structure. Besides, the carotenoids and ascorbic acid could be well preserved.
Funder
National Natural Science Foundation of China
China Agricultural Research System