Hot air-assisted instant controlled pressure drop drying impact on the Maillard reaction-related physicochemical properties of apple slices
文献类型： 外文期刊
作者： Li, Xuan 1 ; Gao, Kun 2 ; Bi, Jinfeng 1 ; Wu, Xinye 1 ; Lyu, Jian 1 ; Guo, Chongting 3 ;
作者机构： 1.CAAS, Key Lab Agroprod Proc, Minist Agr & Rural Affairs Peoples Republ China, Inst Food Sci & Technol, Beijing 100193, Peoples R China
2.Acad State Adm Grain, Beijing, Peoples R China
3.Shenyang Agr Univ, Dept Food Sci, Shenyang, Peoples R China
期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.609； 五年影响因子：2.61 ）
ISSN： 0145-8892
年卷期： 2022 年 46 卷 4 期
页码：
收录情况： SCI
摘要： This research investigated the instant controlled pressure drop-assisted hot air drying (DIC) impact on Maillard reaction-related components of apple slices, with freeze drying (FD) and hot air drying (AD) as control. DIC apple slices were significantly (*p < .05) differentiated from FD and AD apple slices by marked browning, high levels of 5-hydroxymethylfurfural (5-HMF), and fluorescence intermediary compounds (FIC). DIC processing reduced fructose by 18.95%-45.68% and glucose by approximately 50%, while, the free amino acid reduction was 80.7%-95.1% and the reduction of hydrolysable amino acid was 15.1%-65.9% in DIC drying. In multivariate analysis, the DIC apple slices were significantly (*p < .05) differentiated from fresh, FD, and AD apple slices by three principal components that explained 46.7%, 12.9%, and 10.5% variances, respectively. Also, DIC apple slices were characterized by the FIC, 5-HMF, total free amino acid, and CIE a*, b* values. This research compared the Maillard reaction-related components of DIC apple slices with that of FD and AD apple slices. The results revealed that DIC apple slices were significantly (*p < .05) differentiated from FD and AD apple slices by marked browning and high levels of 5-HMF and FICs. This research would provide information on the Maillard reaction-related properties of DIC drying apple products, and offer the reference on apple varieties selection for DIC apple slices production. Novelty impact statement This research compared the Maillard reaction-related components of drop-assisted hot air drying (DIC) apple slices with that of freeze drying (FD) and AD apple slices. The results revealed that DIC apple slices were significantly (*p < .05) differentiated from FD and AD apple slices by marked browning and high levels of 5-hydroxymethylfurfural and fluorescence intermediary compounds. This research would provide information on the Maillard reaction-related properties of DIC drying apple products, and offer the reference on apple varieties selection for DIC apple slices production.
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