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Changes in browning‐related components of apple slices during different stages of instant controlled pressure drop‐assisted hot air drying ( AD ‐ DIC )
Author(s) -
Gao Kun,
Chen Qinqin,
Bi Jinfeng,
Liu Xuan,
Wu Xinye,
Wang Xueyuan
Publication year - 2016
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.13195
Subject(s) - browning , chemistry , dehydroascorbic acid , ascorbic acid , food science , maillard reaction , chlorogenic acid , sucrose , arginine , fructose , phlorizin , chromatography , biochemistry , amino acid , medicine , endocrinology , insulin , glucose transporter
Summary The effect of instant controlled pressure drop‐assisted hot air drying ( AD ‐ DIC ) on browning‐related components in apple slices was studied. Results showed the AD temperature had no significant effect on colour index of final apple slices. The aspartic acid, glutamic acid, lysine, histidine, arginine, sucrose and dehydroascorbic acid ( DHAA ) in apple slices increased firstly during the AD process and then decreased during DIC process. The fructose, glucose, reduced ascorbic acid and major phenolic compounds reduced with the abrupt increase of 5‐hydroxymethylfurfural (5‐ HMF ) during AD ‐ DIC . There were significant correlations ( P < 0.05) among moisture content ( w.b .), water activity ( a w ), water state, reduced ascorbic acid, DHAA , chlorogenic acid, procyanidin B 1 , (+)‐catechin, (−)‐epicatechin and phlorizin during AD ‐ DIC . The colour difference showed that the major browning reaction of apple slices during the predrying process was enzymatic browning, while nonenzymatic browning played a crucial role on green‐red value ( CIE a* value) during DIC .