Food and Fermentation Industries >

2021 , Vol. 47 >Issue 22: 214 - 220

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.027121

Drying kinetics and quality characteristics of wampee (Clausena lansium L.): Based on different hot air-drying temperatures

  • YANG Wanru ,
  • PENG Jian ,
  • ZHANG Xiaomin ,
  • YU Yuanshan ,
  • BU Zhibin ,
  • XU Yujuan ,
  • CHEN Shupeng
Expand
  • 1(Guangdong Jiabao Group Co.Ltd., Chaozhou 515638, China)
    2(Sericultural & Agri-Food Research Institute, Guangdong Academy of Agricultural Sciences, Guangdong Key Laboratory of Agri-Food Processing, Guangzhou 510610, China)

Received date: 2021-02-25

  Revised date: 2021-03-23

  Online published: 2021-12-16

Fold

Abstract

To realize high-value utilization of wampee (Clausena lansium L.), the drying kinetics, main bioactive compounds and antioxidant activity of wampee were determined after hot air-drying treatment with different temperatures. Two drying stages including acceleration and deceleration were involved during the whole drying process. The drying rate distinctly increased as the drying temperature increased, and the drying time was reduced from 42 to 12 h when the drying temperature increased from 50 to 80 ℃. Wampee dried at 60 ℃ showed the highest rehydration ratio, while wampee dried at 50 ℃ maintained the highest total polyphenols and total flavonoids. However, the retention rate of total polyphenols and total flavonoids of wampee dried at 60-80 ℃ still reached 93.62% and 86.59%, respectively, compared with the wampee dried at 50 ℃. A total of 6 phenolic compounds were identified from all the dried samples, among which, hesperidin was the dominant phenolic compound. Tartaric acid was the dominant organic acid in the 3 detected organic acids. And all these compounds demonstrated various changing laws with the drying temperature. Moreover, a total of 24 free amino acids were detected including 8 essential amino acids, and the highest free amino acid content was found in the wampee sample dried at 60 ℃. Then the free amino acid content in the wampee sample decreased with the drying temperature increasing. In addition, the highest antioxidant activities were found in 50 ℃ dried wampee, however, the retention rates of antioxidant activities of wampee dried at 60-80 ℃ still more than 87.15%. Considering the drying efficiency and sample quality, 60-70 ℃ was the recommended temperature range for wampee drying. Under the condition, the high quality dried wampee product was obtained.

Key words： wampee; drying temperature; drying characteristic; polyphenol; free amino acid; antioxidant activity

Cite this article

YANG Wanru , PENG Jian , ZHANG Xiaomin , YU Yuanshan , BU Zhibin , XU Yujuan , CHEN Shupeng . Drying kinetics and quality characteristics of wampee (Clausena lansium L.): Based on different hot air-drying temperatures[J]. Food and Fermentation Industries, 2021 , 47(22) : 214 -220 . DOI: 10.13995/j.cnki.11-1802/ts.027121

References

[1] 陆育生, 林志雄, 曾杨, 等.中国黄皮果树种质资源果实品质性状的多样性分析[J].分子植物育种, 2015, 13(2):317-330.
LU Y S, LIN Z X, ZENG Y, et al.Diversity of wampee (Clausena lansium (Lour.) Skeels) germplasms in China revealed based on fruit quality traits[J].Molecular Plant Breeding, 2015, 13(2):317-330.
[2] YE Y T, CHANG X X, BRENNAN M A, et al.Comparison of phytochemical profiles, cellular antioxidant and anti-proliferative activities in five varieties of wampee (Clausena lansium) fruits[J].International Journal of Food Science & Technology, 2019, 54(7):2 487-2 493.
[3] PRASAD K N, XIE H H, HAO J, et al.Antioxidant and anticancer activities of 8-hydroxypsoralen isolated from wampee [Clausena lansium (Lour.) Skeels] peel[J].Food Chemistry, 2010, 118(1):62-66.
[4] LI B Y, YUAN Y H, HU J F, et al.Protective effect of Bu-7, a flavonoid extracted from Clausena lansium, against rotenone injury in PC12 cells[J].Acta Pharmacologica Sinica, 2011, 32(11):1 321-1 326.
[5] 张瑞明, 万树青, 赵冬香.黄皮的化学成分及生物活性研究进展[J].天然产物研究与开发, 2012, 24(1):118-123, 88.
ZHANG R M, WAN S Q, ZHAO D X.Advances in chemical constituents and biological activities of Clausena lansium[J].Natural Product Research and Development, 2012, 24(1):118-123, 88.
[6] RODRIGUES S, DE BRITO E S, DE OLIVEIRA SILVA E.Wampee — Clausena lansium[M].Amsterdam:Elsevier, 2018:439-441.
[7] 屈红霞, 蒋跃明, 李月标, 等.黄皮耐贮性与果皮超微结构的研究[J].果树学报, 2004, 21(2):153-157.
QU H X, JIANG Y M, LI Y B, et al.Research on the storage life and peel ultrastructure in wampee (Clausena lansium)[J].Journal of Fruit Science, 2004, 21(2):153-157.
[8] 屈红霞, 蒋跃明, 李月标, 等.黄皮果实采后呼吸特性及品质变化[J].亚热带植物科学, 2003, 32(3):16-20.
QU H X, JIANG Y M, LI Y B, et al.Respiration characteristics and quality changes of wampee fruits during storage[J].Subtropical Plant Science, 2003, 32(3):16-20.
[9] 赵笑梅,黄苇,李远志.低糖润喉黄皮果脯的研制[J].农产品加工(学刊), 2013(7):36-39.
ZHAO X M, HUANG W, LI Y Z.Low-sugar and throat-cooling preserved Clausena Lansium[J].Academic Periodical of Farm Products Processing, 2013(7):36-39.
[10] 罗树灿,陈小惠,李远志.陈皮液渍无核黄皮果脯加工工艺的研究[J].农产品加工, 2017(22):19-23.
LUO S C, CHEN X H, LI Y Z.Study on preserved none- nuclear Clausena lansium with tangering peel processing technology[J].Farm Products Processing, 2017(22):19-23.
[11] CHOKEPRASERT P, HUANG T C, CHEN H H, et al.Effect of drying conditions on the qualities of dried wampee [Clausena lansium (Lour.) Skeels][J].Kasetsart Journal, 2005, 39(3):416-423.
[12] 朱婷婷,陈燕帆,连惠勇.促干剂对热风干燥条件下黄皮品质的影响[J].食品科技, 2020, 45(5):76-83.
ZHU T T, CHEN Y F, LIAN H Y.Effects of dry-promoting agent on the quality of Clausena Lansium (Lour.) Skeels under hot-air-drying condition[J].Food Science and Technology, 2020, 45(5):76-83.
[13] MUJUMDAR A S, LAW C L.Drying technology:Trends and applications in postharvest processing[J].Food and Bioprocess Technology, 2010, 3(6):843-852.
[14] ZHAO Y Y, BI J F, YI J Y, et al.Evaluation of sensory, textural, and nutritional attributes of shiitake mushrooms (Lentinula edodes) as prepared by five types of drying methods[J].Journal of Food Process Engineering, 2019, 42(4):e13029.
[15] TAN S, KE Z L, CHAI D, et al.Lycopene, polyphenols and antioxidant activities of three characteristic tomato cultivars subjected to two drying methods[J].Food Chemistry, 2021, 338: 128062.
[16] QIU J, VUIST J E, BOOM R M, et al.Formation and degradation kinetics of organic acids during heating and drying of concentrated tomato juice[J].LWT, 2018, 87:112-121.
[17] PU Y F, DING T, WANG W J, et al.Effect of harvest, drying and storage on the bitterness, moisture, sugars, free amino acids and phenolic compounds of jujube fruit (Zizyphus jujuba cv.Junzao)[J].Journal of the Science of Food and Agriculture, 2018, 98(2):628-634.
[18] SI X, CHEN Q Q, BI J F, et al.Comparison of different drying methods on the physical properties, bioactive compounds and antioxidant activity of raspberry powders[J].Journal of the Science of Food and Agriculture, 2016, 96(6):2 055-2 062.
[19] 王雪媛,高琨,陈芹芹,等.苹果片中短波红外干燥过程中水分扩散特性[J].农业工程学报, 2015, 31(12):275-281.
WANG X Y, GAO K, CHEN Q Q, et al.Water diffusion characteristics of apple slices during short and medium-wave infrared drying[J].Transactions of the Chinese Society of Agricultural Engineering, 2015, 31(12):275-281.
[20] VALLESPIR F, RODRÍGUEZ Ó, CÁRCEL J A, et al.Ultrasound assisted low-temperature drying of kiwifruit:Effects on drying kinetics, bioactive compounds and antioxidant activity[J].Journal of the Science of Food and Agriculture, 2019, 99(6):2 901-2 909.
[21] PANDEY K B, RIZVI S I.Plant polyphenols as dietary antioxidants in human health and disease[J].Oxidative Medicine and Cellular Longevity, 2009, 2(5):270-278.
[22] BUSTOS M C, ROCHA-PARRA D, SAMPEDRO I R, et al.The influence of different air-drying conditions on bioactive compounds and antioxidant activity of berries[J].Journal of Agricultural and Food Chemistry, 2018, 66(11):2 714-2 723.
[23] MICHALSKA, WOJDYŁO A, MAJERSKA J, et al.Qualitative and quantitative evaluation of heat-induced changes in polyphenols and antioxidant capacity in Prunus domestica L.by-products[J].Molecules, 2019, 24(16): 3 008.
[24] 彭程,陈喆,常晓晓,等.黄皮种质资源果汁中有机酸成分的分析[J].华南师范大学学报(自然科学版), 2019, 51(4):57-66.
PENG C, CHEN Z, CHANG X X, et al.A componential analysis of organic acid in wampee fruit juice from different germplasm resources[J].Journal of South China Normal University (Natural Science Edition), 2019, 51(4):57-66.
[25] DING S H, WANG R R, ZHANG J, et al.Effect of drying temperature on the sugars, organic acids, limonoids, phenolics, and antioxidant capacities of lemon slices[J].Food Science and Biotechnology, 2017, 26(6):1 523-1 533.
[26] LI X B, FENG T, ZHOU F, et al.Effects of drying methods on the tasty compounds of Pleurotus eryngii[J].Food Chemistry, 2015, 166:358-364.
[27] ZHAO Y T, ZHENG Y M, LI Z Y, et al.Effects of ultrasonic pretreatments on thermodynamic properties, water state, color kinetics, and free amino acid composition in microwave vacuum dried Lotus seeds[J].Drying Technology, 2020, 38(4):534-544.
[28] PENG J, BI J F, YI J Y, et al.Apple juice concentrate impregnation enhances nutritional and textural attributes of the instant controlled pressure drop (DIC)-dried carrot chips[J].Journal of the Science of Food and Agriculture, 2019, 99(14):6 248-6 257.
[29] REDONDO D, ARIAS E, ORIA R, et al.Thinned stone fruits are a source of polyphenols and antioxidant compounds[J].Journal of the Science of Food and Agriculture, 2017, 97(3):902-910.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.