| Title: | "Effects of infrared freeze drying on volatile profile, FTIR molecular structure profile and nutritional properties of edible rose flower (Rosa rugosa flower)" |
| Author(s): | Qiu L; Zhang M; Bhandari B; Wang B; |
| Address: | "State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, China. School of Agriculture and Food Sciences, University of Queensland, Brisbane, Australia. Shandong Huamei Biology Science & Technology Co, Pingyin, China" |
| ISSN/ISBN: | 1097-0010 (Electronic) 0022-5142 (Linking) |
| Abstract: | "BACKGROUND: Infrared freeze drying (IRFD) utilizes infrared radiation as a novel heating source in freeze drying (FD), leading to high-quality dehydrated products and less drying time. The present study aimed to investigate the effects of IRFD on the drying characteristics (drying time and energy consumption), volatiles, physical structure and nutritional properties of Rosa rugosa flower. In addition, freeze drying (FD) and hot air drying (HAD) were also evaluated in a comparison with the IFRD drying method with respect to product quality parameters. RESULTS: Fifty-six volatile compounds were identified in fresh samples, whereas 53, 51 and 46 volatile compounds were identified in FD, IRFD and HAD samples, respectively. FD and IRFD were relatively more effective than HAD for better retention of volatile compounds of Rosa rugose flower. E-nose analysis also exhibited similar flavor properties in FD and IRFD samples. The molecular structure properties of FD and IRFD samples measured by FTIR spectroscopy were also similar. As for nutritional properties, HAD dramatically (P < 0.05) reduced the nutritional values of R. rugosa flower after drying. The content of vitamin C (from 14.83 to 12.15 mg 100 g(-1) ), flavonoids (from 478.00 to 333.33 mg 100 g(-1) ) and anthocyanins (from 220.70 to 196.90 mg 100 g(-1) ) in R. rugosa flower is well retained by IRFD and no significant difference (P < 0.05) was observed between FD and IRFD samples. CONCLUSION: IRFD was found to be effective in retaining the aroma, structure and nutrition of R. rugosa flower, as well as demonstrating a lower energy consumption and shorter drying time. (c) 2020 Society of Chemical Industry" |
| Keywords: | Ascorbic Acid/analysis Desiccation/instrumentation/*methods Electronic Nose Flavonoids/analysis Flavoring Agents Flowers/*chemistry/metabolism/radiation effects Food Preservation/instrumentation/*methods Humans Infrared Rays Molecular Structure Nutritive; |
| Notes: | "MedlineQiu, Liqing Zhang, Min Bhandari, Bhesh Wang, Bin eng No. 2017YFD0400501/National Key R&D Program of China/ Evaluation Study England 2020/05/28 J Sci Food Agric. 2020 Oct; 100(13):4791-4800. doi: 10.1002/jsfa.10538. Epub 2020 Jun 23" |
