The impact of thermal pretreatment on phytochemical profiles and bioactivity of freeze-dried lily bulbs ().

Lily bulbs are susceptible to deterioration during storage if improperly handled. To resolve this problem, it is necessary to investigate suitable processing techniques. The aim of this study is to evaluate the effects of steaming, blanching and microwave pretreatment on freeze-dried lily bulbs in terms of color, phenolic content and bioactivity. Results showed that appropriate steaming and blanching pretreatment could contribute to product characteristics similar to those of freeze-dried lily bulbs, with the maximum L* value reduced by only 7.57% and 0.55% respectively. Thermal pretreatment affected the retention, degradation and transformation of polyphenol, especially for regalosides. The polyphenol was closely associated with the browning of lily bulbs. Thermal processing caused the decline of regaloside A and the increase of regaloside B, which were the major phenolic monomers that can effectively inhibit the browning of lily bulbs. The antioxidant activity of freeze-dried lily pretreated with blanching for 6 min was the highest (4.39 ± 0.32 μmol TE/g DW), with an improvement of nearly 25.39% compared to that of untreated freeze-dried lily. Thus, the combination of freeze-dried with steaming or blanching pretreatment could be proposed as a sustainable strategy to improve the quality of lily bulbs for industrial application.