Physical and chemical properties of purple cabbage as affected by drying conditions
This work aimed to investigate the effect of five drying methods, namely hot-air drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of p...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2021-01-01
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| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1080/10942912.2021.1953070 |
| _version_ | 1819290578353913856 |
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| author | Tianyi Yue Yage Xing Qinglian Xu Shuang Yang Lin Xu Xiaomin Wang Ping Yang |
| author_facet | Tianyi Yue Yage Xing Qinglian Xu Shuang Yang Lin Xu Xiaomin Wang Ping Yang |
| author_sort | Tianyi Yue |
| collection | DOAJ |
| description | This work aimed to investigate the effect of five drying methods, namely hot-air drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of purple cabbage. Different drying methods considerably affected the quality factors of the products. The highest remaining total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) concentrations were observed in the VFD cabbage at 10.57 mg GAE/g, 7.01 mg RE/g, 6.54 C-3-G mg eqiv/g, respectively. This was followed by the VMD samples at a TPC at 9.06 GAE mg/g, TFC level of 5.84 mg RE/g, and TAC at 3.80 C 3 – G mg eqiv/g. Furthermore, the VFD samples displayed the best performance in antioxidant activity. The antioxidant activity of the VMD samples was lower than the VD and MD samples, but higher than the HD samples. In terms of color and flavor, the VMD samples displayed a low ∆E (P < .05) value, while the flavor resembled that of fresh purple cabbage, compared to the VFD sample. According to these chemical and physical indicators and drying time. VMD is better for drying treatment of purple cabbage. |
| first_indexed | 2024-12-24T03:24:58Z |
| format | Article |
| id | doaj.art-e360a8c4859f4849ac8f8471c7b45d63 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2024-12-24T03:24:58Z |
| publishDate | 2021-01-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-e360a8c4859f4849ac8f8471c7b45d632022-12-21T17:17:22ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862021-01-01241997101010.1080/10942912.2021.19530701953070Physical and chemical properties of purple cabbage as affected by drying conditionsTianyi Yue0Yage Xing1Qinglian Xu2Shuang Yang3Lin Xu4Xiaomin Wang5Ping Yang6College of Food and Bioengineering, Xihua UniversityCollege of Food and Bioengineering, Xihua UniversityCollege of Food and Bioengineering, Xihua UniversityCollege of Food and Bioengineering, Xihua UniversityCollege of Food and Bioengineering, Xihua UniversityCollege of Food and Bioengineering, Xihua UniversityCollege of Food and Bioengineering, Xihua UniversityThis work aimed to investigate the effect of five drying methods, namely hot-air drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of purple cabbage. Different drying methods considerably affected the quality factors of the products. The highest remaining total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) concentrations were observed in the VFD cabbage at 10.57 mg GAE/g, 7.01 mg RE/g, 6.54 C-3-G mg eqiv/g, respectively. This was followed by the VMD samples at a TPC at 9.06 GAE mg/g, TFC level of 5.84 mg RE/g, and TAC at 3.80 C 3 – G mg eqiv/g. Furthermore, the VFD samples displayed the best performance in antioxidant activity. The antioxidant activity of the VMD samples was lower than the VD and MD samples, but higher than the HD samples. In terms of color and flavor, the VMD samples displayed a low ∆E (P < .05) value, while the flavor resembled that of fresh purple cabbage, compared to the VFD sample. According to these chemical and physical indicators and drying time. VMD is better for drying treatment of purple cabbage.http://dx.doi.org/10.1080/10942912.2021.1953070antioxidant activitydrying methodsmicrostructurepurple cabbagequality characteristics |
| spellingShingle | Tianyi Yue Yage Xing Qinglian Xu Shuang Yang Lin Xu Xiaomin Wang Ping Yang Physical and chemical properties of purple cabbage as affected by drying conditions International Journal of Food Properties antioxidant activity drying methods microstructure purple cabbage quality characteristics |
| title | Physical and chemical properties of purple cabbage as affected by drying conditions |
| title_full | Physical and chemical properties of purple cabbage as affected by drying conditions |
| title_fullStr | Physical and chemical properties of purple cabbage as affected by drying conditions |
| title_full_unstemmed | Physical and chemical properties of purple cabbage as affected by drying conditions |
| title_short | Physical and chemical properties of purple cabbage as affected by drying conditions |
| title_sort | physical and chemical properties of purple cabbage as affected by drying conditions |
| topic | antioxidant activity drying methods microstructure purple cabbage quality characteristics |
| url | http://dx.doi.org/10.1080/10942912.2021.1953070 |
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