Jiang Gui-Hun, Lee Ki-Chang, Ameer Kashif, Eun Jong-Bang
Department of Food Science and Technology and BK 21 Plus Program, Graduate School of Chonnam National University, Gwangju, 61186 South Korea.
J Food Sci Technol. 2019 Jun;56(6):2836-2844. doi: 10.1007/s13197-019-03700-1. Epub 2019 May 6.
The bioaccessibility, antioxidant activity, and bioactive and volatile compounds of freeze-dried Asian pear powder (FDAPP) and hot air-dried Asian pear powder (HDAPP) were investigated. Compared to FDAPP, HDAPP exhibited significantly (< 0.05) higher total phenolic, arbutin, and bioaccessible phenolic contents and the ferric reducing ability of plasma for the free phenolic fraction. However, all antioxidant activities for the bound phenolic fraction were lower in HDAPP, which could contribute to the release of bound antioxidant components due to cell rupture in the HDAPP. Based on the volatile profile, hot air drying provided a sweet as well as attractive flavor in the Asian pear powder (APP). Considering economic viability, higher levels of bioactive compounds, and desirable aromatic properties, hot air drying is the better option compared to freeze-drying for APP production, which could be used as a functional ingredient in food products.
对冻干亚洲梨粉（FDAPP）和热风干燥亚洲梨粉（HDAPP）的生物可及性、抗氧化活性以及生物活性和挥发性化合物进行了研究。与FDAPP相比，HDAPP的总酚、熊果苷和生物可及酚含量以及游离酚部分的血浆铁还原能力显著（<0.05）更高。然而，HDAPP中结合酚部分的所有抗氧化活性均较低，这可能是由于HDAPP中的细胞破裂导致结合抗氧化成分的释放。基于挥发性特征，热风干燥赋予亚洲梨粉（APP）甜美的诱人风味。考虑到经济可行性、更高水平的生物活性化合物以及理想的芳香特性，与冷冻干燥相比，热风干燥是生产APP的更好选择，APP可用作食品中的功能性成分。
