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Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching

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Veröffentlicht/Copyright: 15. Mai 2024
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International Journal of Food Engineering
Aus der Zeitschrift International Journal of Food Engineering Band 20 Heft 5

Abstract

The influence of microwave blanching (MWB) at different times (30–120 s) on the physicochemical properties, microstructure, and drying characteristics of apple slices, compared to steam blanching (SB) was investigated. Results showed that MWB resulted in greater weight loss and more efficient enzyme inactivation efficiency than SB. The MWB process facilitated the moisture diffusion, resulting in a significant (p < 0.05) reduction in drying time of up to 27.78 % and specific energy consumption of up to 50.00 %. Microstructural observations confirmed that this result stemmed from the development of microporous channels within the cellular tissue structure. The Page model exhibited a higher applicability to the drying of apple slices. Moreover, MWB was more effective than SB in inhibiting browning and retaining phenolic compounds. However, concerning amino acid retention, the dried samples treated with SB for 30 s (21.36 ± 0.83 mg/g DW) showed superior performance compared to dried samples treated with MWB. In addition, molecular docking results suggested that amino acids could form the distinctive flavor of dried apple slices through hydrogen bonding with taste receptors.

Keywords: microwave blanching; apple slices; microstructure; drying kinetics; physicochemical properties
Corresponding author: Min Wu, College of Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, China, E-mail:

Funding source: China Agricultural Research System of MOF and MARA

Award Identifier / Grant number: CARS-21

Funding source: Beijing Municipal Natural Science Foundmedation

Award Identifier / Grant number: No. 6182022

Funding source: National Natural Science Foundation of China

Award Identifier / Grant number: No. 32171912

  1. Research ethics: Not applicable.

  2. Author contributions: The authors have accepted responsibility for the entire content of this manuscript and approved its submission. Kuo Fang: Data curation, Formal analysis, Writing - Original Draft, Investigation. Huihuang Xu: Writing - Reviewing and Editing; Weike Ren: Methodology, Investigation; Min Wu: Funding acquisition, Project administration, Writing - Reviewing and Editing.

  3. Competing interests: The authors state no conflict of interest.

  4. Research funding: This work was supported by China Agricultural Research System of MOF and MARA (CARS-21), National Natural Science Foundation of China (No. 32171912) and Beijing Municipal Natural Science Foundmedation (No. 6182022).

  5. Data availability: The raw data can be obtained on request from the corresponding author.

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Supplementary Material

This article contains supplementary material (https://doi.org/10.1515/ijfe-2024-0016).

Received: 2024-01-22
Accepted: 2024-05-01
Published Online: 2024-05-15

© 2024 Walter de Gruyter GmbH, Berlin/Boston

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  2. Critical Review
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https://doi.org/10.1515/ijfe-2024-0016
Schlagwörter für diesen Artikel
microwave blanching; apple slices; microstructure; drying kinetics; physicochemical properties

Artikel in diesem Heft

  1. Frontmatter
  2. Critical Review
  3. Preparation of solution blow spinning nanofibers and its application in the food field: a review
  4. Articles
  5. Structural identification, stability and combination mechanism of calcium-chelating wheat gluten peptides
  6. Increased reactive carboxyl and free alfa-amino groups from fish type I collagen peptides by Alcalase® hydrolysis exhibit higher antibacterial and antioxidant activities
  7. Comparative study on enzyme activity, microstructure, drying kinetics, and physicochemical properties of apple slices affected by microwave and steam blanching
  8. Acerola byproducts microencapsulated by spray and freeze-drying: the effect of carrier agent and drying method on the production of bioactive powder
  9. Study of the textural properties of non-ionic resins and their influence on polyphenol adsorption and desorption
  10. Fabrication of palm carotene-based emulsion stabilized by rice protein isolate-flaxseed gum complex
  11. Physicochemical properties, the digestible and resistant starch content of chestnut flour with different particle sizes
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