State Key Laboratory of Food Science & Technology, School of Food Science and Technology , Jiangnan University , 1800 Lihu Avenue , Wuxi , Jiangsu 214122 , People's Republic of China.
J Agric Food Chem. 2019 Feb 6;67(5):1537-1545. doi: 10.1021/acs.jafc.8b05993. Epub 2019 Jan 28.
The impacts of vacuum drying (VD), far-infrared drying (FIRD), hot air drying (HAD), and freeze drying (FD), as representative food drying methods, on structural characterization, bioactive substances, and antityrosinase activity of Asparagus have been assessed. The microstructure characterization by scanning electron microscopy indicated that VD treatment led to serious breaking of the vascular bundle and epithelial cells and provided higher free polyphenol (FP) and bound polyphenol (BP) contents. Besides, the smaller individual molecule (weight and hydroxy and phenolic rings) polyphenols bound to cellulose to a lesser extent than larger molecules, i.e., rutin and quercetin. In contrast, FD extracts possessed lower polyphenol contents but higher saponin and chlorophyll contents. The antityrosinase activity inhibition rates of FD and VD extracts were higher than those of FIRD and HAD for both mono- and diphenolase. The FP extract of VD, which possessed more polyphenolic compounds, had greater antityrosinase activity than BP.
真空干燥（VD）、远红外干燥（FIRD）、热风干燥（HAD）和冷冻干燥（FD）作为代表性的食品干燥方法，其对天门冬结构特征、生物活性物质和酪氨酸酶抑制活性的影响已被评估。扫描电子显微镜的微观结构特征表明，VD 处理导致维管束和上皮细胞严重破裂，并提供了更高的游离多酚（FP）和结合多酚（BP）含量。此外，与较大分子（芦丁和槲皮素）相比，较小的单个分子（分子量和羟基和酚环）多酚与纤维素的结合程度较低。相比之下，FD 提取物的多酚含量较低，但皂苷和叶绿素含量较高。FD 和 VD 提取物对单酚酶和二酚酶的酪氨酸酶抑制活性均高于 FIRD 和 HAD。VD 的 FP 提取物具有更多的多酚化合物，其酪氨酸酶抑制活性大于 BP。
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