Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii) | |
Chen, Jin-Jin1,2; Gong, Peng-Fei1; Liu, Yi-Lan3; Liu, Bo-Yan1,4; Eggert, Dawn2; Guo, Yuan-Heng1,4; Zhao, Ming-Xia1; Zhao, Qing-Sheng1![]() | |
刊名 | JOURNAL OF FOOD SCIENCE
![]() |
2018-04-01 | |
卷号 | 83期号:4页码:966-974 |
关键词 | Drying Efficiency Lepidium Meyenii Macamides Biosynthesis Physicochemical Properties Ultrasound-assisted Freeze-thaw Pretreatment |
ISSN号 | 0022-1147 |
DOI | 10.1111/1750-3841.14083 |
文献子类 | Article |
英文摘要 | A novel technique of ultrasound-assisted freeze-thaw pretreatment (UFP) was developed to improve the drying efficiency of maca and bioactive amide synthesis in maca. The optimal UFP conditions are ultrasonic processing 90 min at 30 degrees C with 6 freeze-thaw cycles. Samples with freeze-thaw pretreatment (FP), ultrasound pretreatment (UP), and UFP were prepared for further comparative study. A no pretreatment (NP) sample was included as a control. The results showed that UFP improved the drying efficiency of maca slices, showing the highest effective moisture diffusivity (1.75 x 10(-9) m(2)/s). This result was further supported by low-field nuclear magnetic resonance (LF-NMR) analysis and scanning electron microscopy (SEM). The rehydration capacity and protein content of maca slices were improved by UFP. More importantly, contents of bioactive macamides and their biosynthetic precursors were increased in 2.5- and 10-fold, respectively. In conclusion, UFP is an efficient technique to improve drying efficiency, physicochemical properties, and bioactive macamides of maca, which can be applied in the industrial manufacture of maca products. |
WOS关键词 | Chemical-composition ; Lf-nmr ; Dehydration ; Water ; L. ; Microstructure ; Hydrolysis ; Mushrooms ; Storage ; Quality |
WOS研究方向 | Food Science & Technology |
语种 | 英语 |
WOS记录号 | WOS:000430123600013 |
资助机构 | National Natural Science Fund of China(21506220) |
内容类型 | 期刊论文 |
源URL | [http://ir.ipe.ac.cn/handle/122111/24425] ![]() |
专题 | 过程工程研究所_生化工程国家重点实验室 |
作者单位 | 1.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100190, Peoples R China 2.Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68588 USA 3.Univ Nebraska, Dept Chem & Biomol Engn, Lincoln, NE 68588 USA 4.Univ Chinese Acad Sci, Beijing 100049, Peoples R China |
推荐引用方式 GB/T 7714 | Chen, Jin-Jin,Gong, Peng-Fei,Liu, Yi-Lan,et al. Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)[J]. JOURNAL OF FOOD SCIENCE,2018,83(4):966-974. |
APA | Chen, Jin-Jin.,Gong, Peng-Fei.,Liu, Yi-Lan.,Liu, Bo-Yan.,Eggert, Dawn.,...&Zhao, Bing.(2018).Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii).JOURNAL OF FOOD SCIENCE,83(4),966-974. |
MLA | Chen, Jin-Jin,et al."Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)".JOURNAL OF FOOD SCIENCE 83.4(2018):966-974. |
个性服务 |
查看访问统计 |
相关权益政策 |
暂无数据 |
收藏/分享 |
除非特别说明,本系统中所有内容都受版权保护,并保留所有权利。
修改评论