Changes in browning‐related components of apple slices during different stages of instant controlled pressure drop‐assisted hot air drying (AD‐DIC) |
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| Authors: | Kun Gao Qinqin Chen Jinfeng Bi Xuan Liu Xinye Wu Xueyuan Wang |
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| Affiliation: | 1. Department of Food Science, Shenyang Agricultural University, Shenyang, China;2. Institute of Food Science and Technology, CAAS, Key Laboratory of Agro‐Products Processing, Ministry of Agriculture, Beijing, China |
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| Abstract: | 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 (aw), water state, reduced ascorbic acid, DHAA, chlorogenic acid, procyanidin B1, (+)‐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. |
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| Keywords: | 5‐HMF apple ascorbic acid degradation browning instant controlled pressure drop phenolic compounds |
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