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Food Chem

Title:		"Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples"
Author(s):		Feng L; Xu Y; Xiao Y; Song J; Li D; Zhang Z; Liu C; Liu C; Jiang N; Zhang M; Zhou C;
Address:		"Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China. Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China. Electronic address: songjiangfeng102@163.com. Institute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China. Electronic address: lidajing@163.com. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. Food and Biological Engineering, Jiangsu University, Zhenjiang, China"
Journal Title:		Food Chem
Year:		2021
Volume:		20200908
Issue:
Page Number:		128015 -
DOI:		10.1016/j.foodchem.2020.128015
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"The purpose of this research was to study the effect of hot air drying, microwave vacuum drying and freeze drying combined with explosion puffing drying (HDEPD, MDEPD and FDEPD) on physicochemical properties, antioxidant activities and flavor characteristics of apples. The results showed that MDEPD and FDEPD products had better color and textural properties, exhibited a homogeneous porous structure. MDEPD and FDEPD better preserved scavenging abilities of DPPH, hydroxyl radical and FRAP, retained values of TFC and TPC. Aroma characteristics and taste properties of apples obviously changed with different drying methods, and drying qualities of products could be classified in terms of volatile compounds and taste profiles. Two principal components were able to describe 90.12% and 69.43% of the total volatile compound variance and total taste profile variance, respectively. Three main clusters of dried apples were identified, MDEPD and FDEPD can be used to enhance drying qualities of apple products"
Keywords:		Antioxidants/*chemistry Color Desiccation/*methods Electronic Nose Flavonoids/analysis Flavoring Agents/analysis Food Quality Food-Processing Industry/*methods Freeze Drying Fruit/chemistry Malus/*chemistry Microwaves Phenols/analysis *Taste Vacuum Volati;
Notes:		"MedlineFeng, Lei Xu, Yayuan Xiao, Yadong Song, Jiangfeng Li, Dajing Zhang, Zhongyuan Liu, Chunquan Liu, Chunju Jiang, Ning Zhang, Min Zhou, Cunshan eng England 2020/09/16 Food Chem. 2021 Feb 15; 338:128015. doi: 10.1016/j.foodchem.2020.128015. Epub 2020 Sep 8"