Effects of pre-drying treatments combined with explosion puffing drying on the physicochemical properties, antioxidant activities and flavor characteristics of apples.

The purpose of this research was to study the effect of hot air drying, microwave vacuum drying and freeze drying combined with explosion puffing drying (HDEPD, MDEPD and FDEPD) on physicochemical properties, antioxidant activities and flavor characteristics of apples. The results showed that MDEPD and FDEPD products had better color and textural properties, exhibited a homogeneous porous structure. MDEPD and FDEPD better preserved scavenging abilities of DPPH, hydroxyl radical and FRAP, retained values of TFC and TPC. Aroma characteristics and taste properties of apples obviously changed with different drying methods, and drying qualities of products could be classified in terms of volatile compounds and taste profiles. Two principal components were able to describe 90.12% and 69.43% of the total volatile compound variance and total taste profile variance, respectively. Three main clusters of dried apples were identified, MDEPD and FDEPD can be used to enhance drying qualities of apple products.

• Publication year

  2020

• Venue

  Food Chemistry

• Publication date

  2020-09-08

• Fields of study

  Agricultural and Food Sciences, Medicine, Chemistry

• Identifiers
  DOI 10.1016/j.foodchem.2020.128015PMID 32932085
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

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