School of Food Science and Engineering, South China University and Technology, Guangzhou, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
School of Food Science and Engineering, South China University and Technology, Guangzhou, China; Overseas Expertise Introduction Centre for Discipline Innovation of Food Nutrition and Human Health (111 Centre), Guangzhou, China.
Ultrason Sonochem. 2019 Nov;58:104643. doi: 10.1016/j.ultsonch.2019.104643. Epub 2019 Jun 15.
The aim of this study was to investigate the effect of ultrasound-assisted osmotic dehydration on texture, retention of bioactive compounds, nutritional quality and metabolites of plum. The osmotic dehydration was performed using 50% glucose and sucrose in ultrasound (25 kHz) for 30 and 60 min. After osmotic treatment samples were dried at 55 °C using hot air oven. In this study, the texture of the sample was determined by 20% compression of texture profile analysis and solute diffusion coefficient was calculated by Fick's law of diffusion. Further, the volatile compound and nutritional quality were determined. Furthermore, treatment difference of osmo-dehydrated plum on metabolites was measured by H NMR. The results showed that the ultrasound-assisted osmotic dehydration increased water loss and solid gain. It also increases the reduction of moisture content from the plum. Textural result of osmo-dehydrated plum in glucose increases the softness of plum and decreases hardness. Moreover, the increased antioxidant and phenolics were obtained in plum treated in 50% sucrose for 30 and 60 min and also at 30 min of glucose. Color of ultrasound-assisted osmotic dehydrated plum was also affected by treatment time and the osmotic solution used. Ultrasound-assisted osmotic dehydration reveals that water loss, solid gain, texture and bioactive compounds affected by treatment time and osmotic solution.
本研究旨在探讨超声辅助渗透脱水对李果实质地、生物活性化合物保留、营养品质和代谢物的影响。渗透脱水采用 50%葡萄糖和蔗糖在超声（25 kHz）下进行 30 和 60 min。渗透处理后，样品在 55°C 的热空气烘箱中干燥。在这项研究中，通过 20%的压缩质地剖面分析来确定样品的质地，通过菲克扩散定律来计算溶质扩散系数。此外，还测定了挥发性化合物和营养品质。进一步，通过 1 H NMR 测定了 osmo-脱水李对代谢物的处理差异。结果表明，超声辅助渗透脱水增加了水分损失和固形物增益。它还增加了李果实水分含量的减少。在葡萄糖中处理的 osmo-脱水李的质地结果增加了李的柔软度，降低了硬度。此外，在 50%蔗糖处理 30 和 60 min 以及 30 min 葡萄糖处理时，李中获得了更多的抗氧化剂和类黄酮。超声辅助渗透脱水李的颜色也受到处理时间和渗透溶液的影响。超声辅助渗透脱水表明，水分损失、固形物增益、质地和生物活性化合物受处理时间和渗透溶液的影响。
