| Title: | "Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans" |
| Author(s): | Li S; Liu F; Wu M; Li Y; Song X; Yin J; |
| Address: | "State Key Laboratory of Food Science and Resources, China-Canada Joint Laboratory of Food Science and Technology (Nanchang), Key Laboratory of Bioactive Polysaccharides of Jiangxi Province, Nanchang University, Nanchang 330047, China" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| Abstract: | "In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant differences (p < 0.05) in nutritional composition, such as protein and soluble sugar content. Among the 66 identified volatile organic compounds, freeze drying and hot air drying significantly promote the production of alcohols and aldehydes, while sun drying effectively preserves esters. In terms of bioactive substances, broad beans dried by freeze drying exhibit the highest total phenol content as well as the strongest antioxidant capacity and gallic acid, followed by sun drying. The chemometric analysis revealed that the bioactive compounds in broad beans dried by three different methods were primarily composed of flavonoids, organic acids, and amino acids with significant differentiation. Notably, freeze-dried and sun-dried broad beans exhibited a higher concentration of differential substances" |
| Keywords: | bioactive substances broad beans drying method nutrition composition; |
| Notes: | "PubMed-not-MEDLINELi, Si Liu, Fangwei Wu, Mulan Li, Yuhao Song, Xiaoxiao Yin, Junyi eng 2018YFE0108300/Ministry of Science and Technology of the People's Republic of China/ Switzerland 2023/06/10 Foods. 2023 May 26; 12(11):2160. doi: 10.3390/foods12112160" |
