[en] Combined effects of sodium carbonate (SC) pretreatment and hybrid drying methods (freeze drying-instant controlled pressure drop drying (FD-ICPDD), hot air drying (HAD-ICPDD) on nutritional and antioxidant properties of Goji berries were investigated. Compared with distilled water pretreatment, SC pretreatment could obtain products with better quality. Goji dried by FD-ICPDD showed better overall quality than that dried by HAD or FD alone. FD-ICPDD products exhibited higher contents of total Lycium barbarum polysaccharide (140 g/kg), total carotenoids (2.4 g/kg) as well as the strongest ABTS.+ radical scavenging activity (57.6 μmol TE/g). FD-ICPDD could be an alternative drying method for processing valuable agro-products
Disciplines :
Food science
Author, co-author :
Song, Huihui; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
Bi, Jinfeng; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
Chen, Qinqin; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
Zhou, Mo ; Université de Liège - ULiège > TERRA Research Centre
Wu, Xinye; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
Song, Jianxin; Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences
Language :
English
Title :
Combined effects of sodium carbonate pretreatment and hybrid drying methods on the nutritional and antioxidant properties of dried Goji berries
Publication date :
07 September 2018
Event name :
21st International Drying Symposium
Event date :
from 11-09-2018 to 14-09-2018
Main work title :
IDS 2018. 21st International Drying Symposium Proceedings
