Open AccessEffect of xylose on the biological activity, physical property and antioxidant capacity of dried Aronia melanocarpa
Author(s) -
Wanting Sun,
Qianqian Wang,
Jun Zhang,
Guangyao Sheng,
Meng Wang,
Xuanhong Chen,
Leichao Dong,
Quancheng Zhou
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/632/5/052009
Subject(s) - xylose , chemistry , fourier transform infrared spectroscopy , food science , response surface methodology , scanning electron microscope , maillard reaction , shelf life , nuclear chemistry , chemical engineering , chromatography , materials science , fermentation , composite material , engineering
This research investigated effect of xylose on drying Aronia melanocarpa using response surface methodology (RSM) to produce the optimal drying conditions for high bioactive compounds. The conditions were drying temperature 58.70°C, drying time 8 h 48 min, and xylose solution concentration 50.70%. Subsequently, effects of drying conditions on physical properties of dried Aronia melanocarpa (DAM) were evaluated in Scanning electron microscope (SEM), Fourier transform infrared spectrum (FTIR), X-ray diffraction (XRD) and Different scanning calorimetry (DSC). The physical properties showed that DAM with xylose changed from amorphous to crystalline during drying process, which would extend the shelf life of DAM. Besides that, the physical properties results also showed that a Maillard reaction occurred during drying, which explained the improved antioxidant capacity of DAM with xylose. The results showed that xylose could reduce spoilage, prolong shelf-life of DAM, and indicated its use as a potential functional ingredients in the food industry.