Effects of Treatment Conditions on the Chemical Ingredient Contents and Activities of Eleutherococcus Senticosus Leaves DOI
Shuang Jiang, Zhiwei Zhang, Ying Zhang

и другие.

Опубликована: Янв. 1, 2025

Язык: Английский

Effects of Different Drying Methods on the Quality and Maillard Reaction Products of Angelica Sinensis DOI
Lin Yang, Lizhong He, Qinmei Xu

и другие.

Опубликована: Янв. 1, 2025

This study investigated the impact of drying methods ((Vacuum freeze (VFD), vacuum (VD), and hot air (HAD) on quality Maillard reaction products (MRPs) Angelica sinensis (AS), key MRPs, including glyoxal (GO), methylglyoxal (MGO), 5-hydroxymethylfurfural (5-HMF), 5-methylfurfural (MF), melanoidins, fluorescent advanced glycation end (AGEs) were quantified. The results demonstrated that VFD exhibited most optimal tissue structure, best sample quality, lowest levels MRPs. Prolonged heating temperatures durations can collapse degrade exacerbate MRPs production AS samples. Pearson correlation analysis revealed aspartic acid (Asp), glutamic (Glu), glycine (Gly), valine (Val), methionine (Met), isoleucine (Ile), histidine (His), lysine (Lys), arginine (Arg) proline (Pro), Galacturonic (GalA), glucose (Glc) closely associated with formation provide a theoretical basis for choosing to obtain high-quality AS.

Язык: Английский

Процитировано

0
Effects of temperature and humidity on drying kinetics, final quality and cell wall pectin content of wolfberry ( Lycium barbarum ) DOI

Xuechao Zheng,

Chaojing Cui,

Xuan Wang

и другие.

Drying Technology, Год журнала: 2025, Номер unknown, С. 1 - 12

Опубликована: Янв. 25, 2025

Язык: Английский

Процитировано

0
Comparative analysis of electrohydrodynamic, hot air, and natural air drying techniques on quality attributes and umami enhancement in king oyster mushroom (Pleurotus eryngii) DOI Creative Commons
Peng Guan, Changjiang Ding, Jingli Lu

и другие.

LWT, Год журнала: 2025, Номер unknown, С. 117918 - 117918

Опубликована: Май 1, 2025

Язык: Английский

Процитировано

0
Comparative Evaluation of Spray-Drying Versus Freeze-Drying Techniques on the Encapsulation Efficiency and Biofunctional Performance of Chenpi Extract Microcapsules DOI Creative Commons
Jianping Zhao, Xiaoran Qin, Ying Liu

и другие.

Foods, Год журнала: 2025, Номер 14(10), С. 1825 - 1825

Опубликована: Май 21, 2025

Chenpi extracts (CPEs) are highly valued for their rich bioactive compounds and distinctive aromatic properties, but environmental sensitivity poses stability challenges in food applications. In this study, CPE microcapsules were fabricated using corn peptide as the wall material, functional properties of spray-dried (SDMCs) freeze-dried (FDMCs) systematically characterized compared. The results demonstrate that SDMCs exhibit superior characteristics compared to FDMCs, including reduced moisture content, lower hygroscopicity, enhanced solubility, smaller particle size, a more uniform microstructure. Both FDMCs showed excellent thermal stability. encapsulated 93.45% flavonoids, 90.35% polyphenols, 81.32% sugars from CPE, while also demonstrating exceptional retention key terpene volatile compounds, particularly D-limonene (44.63%), γ-terpinene (45.18%), β-myrcene (40.17%). contrast, exhibited stronger alcohol-based compounds. Furthermore, displayed higher antioxidant hypoglycemic activities, along with improved storage vitro digestion reveal provide protection flavonoids achieving bioaccessibility rates 95.64% 94.57%, respectively. These findings offer theoretical basis optimizing drying processes microencapsulation, striking balance between flavor preservation advanced

Язык: Английский

Процитировано

0
Effects of Treatment Conditions on the Chemical Ingredient Contents and Activities of Eleutherococcus Senticosus Leaves DOI
Shuang Jiang, Zhiwei Zhang, Ying Zhang

и другие.

Опубликована: Янв. 1, 2025

Язык: Английский

Процитировано

0