Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments
To realize high-value utilization of discarded apple peel, this study investigated the effects of three selected commercial drying methods on drying kinetics, microstructure, color, phenolic stability and antioxidant capacity of apple peel. Apple peel was dehydrated by hot air drying (AD) at 75, 65...
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| Format: | Article |
| Language: | English |
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Tsinghua University Press
2021-03-01
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| Series: | Food Science and Human Wellness |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2213453021000148 |
| _version_ | 1797706561143963648 |
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| author | Qiancheng Ma Jinfeng Bi Jianyong Yi Xinye Wu Xuan Li Yuanyuan Zhao |
| author_facet | Qiancheng Ma Jinfeng Bi Jianyong Yi Xinye Wu Xuan Li Yuanyuan Zhao |
| author_sort | Qiancheng Ma |
| collection | DOAJ |
| description | To realize high-value utilization of discarded apple peel, this study investigated the effects of three selected commercial drying methods on drying kinetics, microstructure, color, phenolic stability and antioxidant capacity of apple peel. Apple peel was dehydrated by hot air drying (AD) at 75, 65 and 55 °C, heat pump drying (HP) at 65, 55 and 45 °C, and vacuum freeze-drying (FD), respectively. The results showed that HP was superior to AD and FD in terms of drying rate. In addition, HP at 65 °C provided high-quality dried apple peel due to less browning and brighter appearance, the highest retention of total phenolics (29.35 mg/g) and the strongest antioxidant activities, with the highest ABTS and FRAP value of 127.15 and 219.57 μmol TE/g, respectively. The content of the six major individual phenolics, i.e. caffeic acid, (-)-epicatechin, hyperoside, rutin, phlorizin and quercitrin, were found to be the highest in HP dried samples. Interestingly, the content of rutin was even increased after HP compared to the fresh sample. Considering drying efficiency, organoleptic quality and phenolic stability of the products, HP at 65 °C is suggested for drying of apple peel. |
| first_indexed | 2024-03-12T05:54:06Z |
| format | Article |
| id | doaj.art-09fce7e3f3184483bc6783b0570cc863 |
| institution | Directory Open Access Journal |
| issn | 2213-4530 |
| language | English |
| last_indexed | 2024-03-12T05:54:06Z |
| publishDate | 2021-03-01 |
| publisher | Tsinghua University Press |
| record_format | Article |
| series | Food Science and Human Wellness |
| spelling | doaj.art-09fce7e3f3184483bc6783b0570cc8632023-09-03T04:47:15ZengTsinghua University PressFood Science and Human Wellness2213-45302021-03-01102174182Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatmentsQiancheng Ma0Jinfeng Bi1Jianyong Yi2Xinye Wu3Xuan Li4Yuanyuan Zhao5Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaKey Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Corresponding author. Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; Corresponding author. Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China.Key Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaKey Laboratory of Agro-products Processing, Ministry of Agriculture and Rural Affairs, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, ChinaTo realize high-value utilization of discarded apple peel, this study investigated the effects of three selected commercial drying methods on drying kinetics, microstructure, color, phenolic stability and antioxidant capacity of apple peel. Apple peel was dehydrated by hot air drying (AD) at 75, 65 and 55 °C, heat pump drying (HP) at 65, 55 and 45 °C, and vacuum freeze-drying (FD), respectively. The results showed that HP was superior to AD and FD in terms of drying rate. In addition, HP at 65 °C provided high-quality dried apple peel due to less browning and brighter appearance, the highest retention of total phenolics (29.35 mg/g) and the strongest antioxidant activities, with the highest ABTS and FRAP value of 127.15 and 219.57 μmol TE/g, respectively. The content of the six major individual phenolics, i.e. caffeic acid, (-)-epicatechin, hyperoside, rutin, phlorizin and quercitrin, were found to be the highest in HP dried samples. Interestingly, the content of rutin was even increased after HP compared to the fresh sample. Considering drying efficiency, organoleptic quality and phenolic stability of the products, HP at 65 °C is suggested for drying of apple peel.http://www.sciencedirect.com/science/article/pii/S2213453021000148Apple peelHeat pump dryingPhenolic compoundsAntioxidant capacityColor |
| spellingShingle | Qiancheng Ma Jinfeng Bi Jianyong Yi Xinye Wu Xuan Li Yuanyuan Zhao Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments Food Science and Human Wellness Apple peel Heat pump drying Phenolic compounds Antioxidant capacity Color |
| title | Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments |
| title_full | Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments |
| title_fullStr | Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments |
| title_full_unstemmed | Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments |
| title_short | Stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments |
| title_sort | stability of phenolic compounds and drying characteristics of apple peel as affected by three drying treatments |
| topic | Apple peel Heat pump drying Phenolic compounds Antioxidant capacity Color |
| url | http://www.sciencedirect.com/science/article/pii/S2213453021000148 |
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