冷冻干燥和喷雾干燥对木瓜果肉理化特性、酚类化合物及抗氧化活性的影响
Effect of freeze- and spray-drying on physico-chemical characteristics, phenolic compounds and antioxidant activity of papaya pulp.
作者信息
Gomes Wesley Faria, França Fernanda Rocha Morais, Denadai Marina, Andrade Julianna Karla Santana, da Silva Oliveira Ester Maria, de Brito Edy Sousa, Rodrigues Sueli, Narain Narendra
机构信息
1Laboratory of Flavor and Chromatographic Analysis, PROCTA, Federal University of Sergipe, São Cristóvão, SE 49100-000 Brazil.
2Embrapa Agroindústria Tropical, Fortaleza, CE 60511-110 Brazil.
出版信息
J Food Sci Technol. 2018 Jun;55(6):2095-2102. doi: 10.1007/s13197-018-3124-z. Epub 2018 Mar 19.
The effect of freeze- and spray-drying on physico-chemical characteristics, phenolics compounds and antioxidant activity of papaya pulp was investigated. The frozen pulp was freeze dried at - 62 °C during 48 h. Papaya pulp with 14% DE maltodextrin was also dried in a spray dryer. The organic acids, sugars, color, total soluble solids, pH, carotenoids, phenolic and flavonoid compounds, and antioxidant capacity values were determined. The changes in color, pH and lycopene were negligible. However, lower retention (86.5%) of vitamin C and sugars (glucose-79.7% and fructose-66.1%) was observed in spray dried products. Phenolic and flavonoid compounds were identified and quantified in dried papaya products by UHPLC-QqQ-MS/MS. Spray dried products presented a higher retention of phenolic and flavonoid compounds compared to the freeze dried products. Despite some variations in the parameters studied, the use of freeze- and spray-drying has proven viable options for the drying of papaya pulp.
研究了冷冻干燥和喷雾干燥对木瓜果肉理化特性、酚类化合物和抗氧化活性的影响。将冷冻后的果肉在-62°C下冷冻干燥48小时。含14%DE麦芽糊精的木瓜果肉也在喷雾干燥器中进行干燥。测定了有机酸、糖、颜色、总可溶性固形物、pH值、类胡萝卜素、酚类和黄酮类化合物以及抗氧化能力值。颜色、pH值和番茄红素的变化可忽略不计。然而，喷雾干燥产品中维生素C和糖（葡萄糖-79.7%，果糖-66.1%）的保留率较低。通过超高效液相色谱-四极杆/线性离子阱质谱联用仪（UHPLC-QqQ-MS/MS）对干燥木瓜产品中的酚类和黄酮类化合物进行了鉴定和定量。与冷冻干燥产品相比，喷雾干燥产品中酚类和黄酮类化合物的保留率更高。尽管所研究的参数存在一些差异，但冷冻干燥和喷雾干燥已被证明是干燥木瓜果肉的可行选择。
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