Zhu Lin, Liang Xianrui, Lu Yushuang, Tian Shiyi, Chen Jie, Lin Fubin, Fang Sheng
School of Food Science and Biotechnology, Zhejiang Gongshang University, Xuezheng Street No. 18, Hangzhou 310018, China.
Collaborative Innovation Center of Yangtze River Delta Region Green Pharmaceuticals, College of Pharmaceutical Sciences, Zhejiang University of Technology, Hangzhou 310014, China.
Foods. 2021 Oct 4;10(10):2362. doi: 10.3390/foods10102362.
This paper studied the effects of freeze-thaw (FT) cycles on the juice properties and aroma profiles, and the hot-air drying kinetics of frozen blueberry. After FT treatment, the juice yield increased while pH and total soluble solids of the juice keep unchanged. The total anthocyanins contents and DPPH antioxidant activities of the juice decreased by FT treatments. The electronic nose shows that FT treatments significantly change the aroma profiles of the juice. The four main volatile substances in the fresh juice are (E)-2-hexenal, α-terpineol, hexanal and linalyl formate, which account for 48.5 ± 0.1%, 17.6 ± 0.2%, 14.0 ± 1.5% and 7.8 ± 2.7% of relative proportions based on total ion chromatogram (TIC) peak areas. In the FT-treated samples, the amount of (E)-2-hexenal and hexanal decreased significantly while α-terpineol and linalyl formate remained almost unchanged. Repeated FT cycles increased the ethanol content and destroyed the original green leafy flavor. Finally, the drying kinetics of FT-treated blueberries was tested. One FT treatment can shorten the drying time by about 30% to achieve the same water content. The values of the FT-treated sample are similar, which are about twice as large as the value of the fresh sample. The results will be beneficial for the processing of frozen blueberry into juice or dried fruits.
本文研究了冻融（FT）循环对冷冻蓝莓汁特性、香气成分以及热风干燥动力学的影响。经过FT处理后，出汁率增加，而果汁的pH值和总可溶性固形物保持不变。FT处理使果汁中的总花青素含量和DPPH抗氧化活性降低。电子鼻显示，FT处理显著改变了果汁的香气成分。新鲜果汁中的四种主要挥发性物质为（E）-2-己烯醛、α-松油醇、己醛和甲酸芳樟酯，基于总离子色谱图（TIC）峰面积，它们的相对比例分别为48.5±0.1%、17.6±0.2%、14.0±1.5%和7.8±2.7%。在FT处理的样品中，（E）-2-己烯醛和己醛的含量显著降低，而α-松油醇和甲酸芳樟酯几乎保持不变。反复的FT循环增加了乙醇含量并破坏了原有的绿叶风味。最后，测试了FT处理蓝莓的干燥动力学。一次FT处理可将干燥时间缩短约30%以达到相同的含水量。FT处理样品的 值相似，约为新鲜样品值的两倍。这些结果将有助于将冷冻蓝莓加工成果汁或干果。
Zotero 插件
