黑莓蔗渣的干燥动力学以及花青素的降解和生物活性特性
Kinetics Drying of Blackberry Bagasse and Degradation of Anthocyanins and Bioactive Properties.
作者信息
Grández-Yoplac Dorila E, Mori-Mestanza Diner, Muñóz-Astecker Lucas D, Cayo-Colca Ilse S, Castro-Alayo Efraín M
机构信息
Programa Académico de Ingeniería Agroindustrial, Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco N° 342-350-356, Chachapoyas 01001, Amazonas, Peru.
Instituto de Investigación, Innovación y Desarrollo para el Sector Agrario y Agroindustrial de la región Amazonas (IIDAA), Facultad de Ingeniería y Ciencias Agrarias, Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas, Calle Higos Urco No. 342-350-356, Chachapoyas 01001, Amazonas, Peru.
出版信息
Antioxidants (Basel). 2021 Apr 1;10(4):548. doi: 10.3390/antiox10040548.
The process of drying food is necessary to preserve it; however, some bioactive compounds can be degraded during drying process. In this work, the convective drying process of Peruvian blackberry bagasse and the degradation of anthocyanins, total phenolic content (TPC), and antioxidant capacity (AC) were studied. The logarithmic model fitted well to the data and could predict the process, showing that 6 h of drying at 90 °C is enough to reach equilibrium moisture. Anthocyanin degradation followed a first-order kinetic model with reaction rate constant between 5.45 × 10 ± 4.68 × 10 and 1.21 × 10 ± 2.31 × 10 h, and activation energy of 25.11 kJ/mol. The highest retention (84.38%) of anthocyanins was obtained in 1 h at 50 °C and the highest degradation (68.54%) in 6 h at 90 °C. The TPC and AC increased with the drying time and temperature due to the increased water evaporation.
干燥食品的过程对于保存食品是必要的；然而，一些生物活性化合物在干燥过程中可能会降解。在这项工作中，研究了秘鲁黑莓蔗渣的对流干燥过程以及花青素、总酚含量（TPC）和抗氧化能力（AC）的降解情况。对数模型与数据拟合良好，能够预测该过程，表明在90°C下干燥6小时足以达到平衡水分。花青素降解遵循一级动力学模型，反应速率常数在5.45×10±4.68×10和1.21×10±2.31×10 h之间，活化能为25.11 kJ/mol。在50°C下1小时获得了最高的花青素保留率（84.38%），在90°C下6小时获得了最高的降解率（68.54%）。由于水分蒸发增加，TPC和AC随干燥时间和温度的升高而增加。
Zotero 插件