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| LI,Yibin; CHEN,Junchen; LAI,Pufu; TANG,Baosha; WU,Li. |
| Abstract Instant Tremella fuciformis is ready to eat after adding hot water and is a delicious edible mushroom food. However, the drying method affects the quality of product. The present work evaluated the effects of freeze drying (FD), microwave drying (MD), and hot air drying (HAD) on shrinkage ratio, rehydration ratio, microstructure, polysaccharide and free amino acids of instant Tremella fuciformis. These three drying methods significantly changed the color and reduced the total amount of amino acids of dried products. FD sample possessed a three-dimensional network with porous, loose and large voids, so it had a slighter shrinkage and a better rehydration effect compared with the MD and HAD one. The polysaccharide content, uronic acid content and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Freeze drying; Color; Microstructure; Polysaccharide; Free amino acids. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005000314 |
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| LI,Yibin; LAI,Pufu; CHEN,Junchen; SHEN,Hengsheng; TANG,Baosha; WU,Li; WENG,Minjie. |
| Abstract Optimization of polyphenols extraction from plum (Prunus salicina Lindl.) was evaluated using response surface methodology. The Box-Behnken experimental results showed the optimal conditions involved an extraction temperature of 59 °C, a sonication time of 47 min, and an ethanol concentration of 61% respectively. The maximum extraction yield of total polyphenols was 44.74 mg gallic acid equivalents per gram of dried plum at optimal conditions. Polyphenol extracts exhibited stronger antioxidant activities than Vc by evaluating of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and hydroxyl radical scavenging activity. Furthermore, polyphenol extracts (IC50 = 179 g/mL) showed obvious inhibitory effects on xanthine oxidase. These findings suggest that... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Prunus salicina Lindl.; Polyphenols; Response surface methodology; Antioxidant activities; Xanthine oxidase inhibitory. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300520 |
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