Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of <i>Acanthopanax sessiliflorus</i> by Increasing the Drying Rate and Inactivating Enzymes
The processing of <i>Acanthopanax sessiliflorus</i> has attracted interest due to its health benefits. In this work, an emerging blanching technology, called hot-air flow rolling dry-blanching (HMRDB), was employed to treat <i>A. sessiliflorus</i> before drying. The effects o...
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| Format: | Article |
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MDPI AG
2022-10-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/20/3186 |
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| author | Nan-nan An Shi-yu Zhao Dong Li Yong Wang Li-jun Wang |
| author_facet | Nan-nan An Shi-yu Zhao Dong Li Yong Wang Li-jun Wang |
| author_sort | Nan-nan An |
| collection | DOAJ |
| description | The processing of <i>Acanthopanax sessiliflorus</i> has attracted interest due to its health benefits. In this work, an emerging blanching technology, called hot-air flow rolling dry-blanching (HMRDB), was employed to treat <i>A. sessiliflorus</i> before drying. The effects of varied blanching times (2–8 min) on enzyme inactivation, drying characteristics, bioactive compound retention, and microstructure were examined. The results demonstrated that blanching for 8 min rendered polyphenol oxidase and peroxidase nearly inactive. The blanching process reduced the drying time of samples by up to 57.89% compared to an unblanched sample. The Logarithmic model showed good fitting performance for the drying curves. The total phenolic and flavonoid content of the dried product increased as blanching time increased. The total anthocyanin content of the samples blanched for 6 min was 3.9 times higher than that of the unblanched samples, and 8 min of blanching produced the greatest DPPH• and ABTS• scavenging capabilities. The retention of active compounds in a dried product is a result of the inactivation of enzymes and a reduced drying period. Changes in the porous structure of the blanched samples would be responsible for the accelerated drying rate, according to microstructural analysis. These results indicate that HMRDB enhances the drying process and improves drying quality when applied to <i>A. sessiliflorus</i> before drying. |
| first_indexed | 2024-03-09T03:39:31Z |
| format | Article |
| id | doaj.art-7ad81fdbc0014f788bc44f70436d2f9c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T03:39:31Z |
| publishDate | 2022-10-01 |
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| record_format | Article |
| series | Foods |
| spelling | doaj.art-7ad81fdbc0014f788bc44f70436d2f9c2023-12-03T14:43:39ZengMDPI AGFoods2304-81582022-10-011120318610.3390/foods11203186Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of <i>Acanthopanax sessiliflorus</i> by Increasing the Drying Rate and Inactivating EnzymesNan-nan An0Shi-yu Zhao1Dong Li2Yong Wang3Li-jun Wang4College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, China Agricultural University, Beijing 100083, ChinaCollege of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, ChinaCollege of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-Food Biomass, China Agricultural University, Beijing 100083, ChinaSchool of Chemical Engineering, The University of New South Wales, Sydney, NSW 2052, AustraliaCollege of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing 100083, ChinaThe processing of <i>Acanthopanax sessiliflorus</i> has attracted interest due to its health benefits. In this work, an emerging blanching technology, called hot-air flow rolling dry-blanching (HMRDB), was employed to treat <i>A. sessiliflorus</i> before drying. The effects of varied blanching times (2–8 min) on enzyme inactivation, drying characteristics, bioactive compound retention, and microstructure were examined. The results demonstrated that blanching for 8 min rendered polyphenol oxidase and peroxidase nearly inactive. The blanching process reduced the drying time of samples by up to 57.89% compared to an unblanched sample. The Logarithmic model showed good fitting performance for the drying curves. The total phenolic and flavonoid content of the dried product increased as blanching time increased. The total anthocyanin content of the samples blanched for 6 min was 3.9 times higher than that of the unblanched samples, and 8 min of blanching produced the greatest DPPH• and ABTS• scavenging capabilities. The retention of active compounds in a dried product is a result of the inactivation of enzymes and a reduced drying period. Changes in the porous structure of the blanched samples would be responsible for the accelerated drying rate, according to microstructural analysis. These results indicate that HMRDB enhances the drying process and improves drying quality when applied to <i>A. sessiliflorus</i> before drying.https://www.mdpi.com/2304-8158/11/20/3186blanching<i>Acanthopanax sessiliflorus</i>dryingpolyphenol oxidaseperoxidasemicrostructure |
| spellingShingle | Nan-nan An Shi-yu Zhao Dong Li Yong Wang Li-jun Wang Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of <i>Acanthopanax sessiliflorus</i> by Increasing the Drying Rate and Inactivating Enzymes Foods blanching <i>Acanthopanax sessiliflorus</i> drying polyphenol oxidase peroxidase microstructure |
| title | Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of <i>Acanthopanax sessiliflorus</i> by Increasing the Drying Rate and Inactivating Enzymes |
| title_full | Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of <i>Acanthopanax sessiliflorus</i> by Increasing the Drying Rate and Inactivating Enzymes |
| title_fullStr | Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of <i>Acanthopanax sessiliflorus</i> by Increasing the Drying Rate and Inactivating Enzymes |
| title_full_unstemmed | Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of <i>Acanthopanax sessiliflorus</i> by Increasing the Drying Rate and Inactivating Enzymes |
| title_short | Hot-Air Flow Rolling Dry-Blanching Pretreatment Improves the Drying Quality of <i>Acanthopanax sessiliflorus</i> by Increasing the Drying Rate and Inactivating Enzymes |
| title_sort | hot air flow rolling dry blanching pretreatment improves the drying quality of i acanthopanax sessiliflorus i by increasing the drying rate and inactivating enzymes |
| topic | blanching <i>Acanthopanax sessiliflorus</i> drying polyphenol oxidase peroxidase microstructure |
| url | https://www.mdpi.com/2304-8158/11/20/3186 |
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