Science and Engineering Faculty, Queensland University of Technology (QUT), Brisbane, Australia.
Department of Agriculture, PNG University of Technology, Lae, Papua New Guinea.
Crit Rev Food Sci Nutr. 2022;62(2):353-361. doi: 10.1080/10408398.2020.1816891. Epub 2020 Sep 10.
Choice of drying methods significantly impacts the nutritive and non-nutritive compounds in fruits and vegetables. Phytochemicals such as total phenolics and total flavonoids are non-nutritive bioactive compounds and are found in plants which are of important value due to their antioxidant properties in minimizing the oxidation reaction. However, drying and storage conditions and duration significantly affect these important quality attributes. There is currently no review article on the impact of the drying and storage conditions on these quality attributes. Therefore, the aim of this review paper is to investigate the impact of drying methods on these important phytochemicals and their antioxidant activity on dried products during the storage period. Different drying methods cause desirable and undesirable changes to dried products both physically and chemically. It is found that during the drying process at various temperature ranges from 40 to 80 °C, chemical changes occurs which affects the phenolic and the flavonoid content of dried products to increase or decrease. The increase in antioxidant activity after drying is also due to oxidized polyphenols and Maillard reaction products. This results to changes in the antioxidant potential of the dried food product and its impact on the shelf life.
干燥方法的选择会显著影响水果和蔬菜中的营养和非营养化合物。植物中含有非营养生物活性化合物，如总酚和总类黄酮，这些化合物具有抗氧化特性，可以减少氧化反应，因此具有重要的价值。然而，干燥和储存条件以及时间会显著影响这些重要的质量属性。目前还没有关于干燥和储存条件对这些质量属性影响的综述文章。因此，本综述论文的目的是研究干燥方法对这些重要的植物化学物质及其在储存期间对干燥产品抗氧化活性的影响。不同的干燥方法会对干燥产品的物理和化学性质产生理想和不理想的变化。研究发现，在 40 至 80°C 的不同温度范围内进行干燥过程时，会发生化学变化，从而影响干燥产品中酚类和类黄酮的含量，使其增加或减少。干燥后抗氧化活性的增加也是由于多酚的氧化和美拉德反应产物。这导致了干燥食品的抗氧化潜力的变化及其对保质期的影响。
