Please wait a minute...
Food Qual Safet
Food Qual Safet  2021, Vol. 5 Issue (1): 1-7    DOI: 10.1093/fqsafe/fyaa040
Research Articles     
Effect of a combined microwave-assisted drying and air drying on improving active nutraceutical compounds, flavor quality, and antioxidant properties of Camellia sinensis L. (cv. Longjing 43) flowers
Effect of a combined microwave-assisted drying and air drying on improving active nutraceutical compounds, flavor quality, and antioxidant properties of Camellia sinensis L. (cv. Longjing 43) flowers
 全文: PDF 
摘要： Drying tea flowers into a high-quality product is important to its commodity value. In the present work, a combination of microwave-assisted drying and air drying (MAD-AD) was applied in the processing of fresh tea flowers and its effects on flavor quality, active nutraceutical compounds, and antioxidant capacities were studied. The results showed that compared to air drying and freeze drying tea flowers, the MAD-AD tea flowers had higher amounts of active compounds such as catechins, flavonol glycosides, and triterpenoid saponins, and possessed high antioxidant activities. Moreover, this drying method improved the tea flowers’ color and preserved a more floral fragrance. This combined method could be of interest as an industrial method for drying tea flowers with the benefit of reduced processing time, more reserved active compounds and high quality of products.
关键词： Microwave-assisted drying;  tea flowers;  active compounds;  quality attributes;  antioxidant    
Abstract: Drying tea flowers into a high-quality product is important to its commodity value. In the present work, a combination of microwave-assisted drying and air drying (MAD-AD) was applied in the processing of fresh tea flowers and its effects on flavor quality, active nutraceutical compounds, and antioxidant capacities were studied. The results showed that compared to air drying and freeze drying tea flowers, the MAD-AD tea flowers had higher amounts of active compounds such as catechins, flavonol glycosides, and triterpenoid saponins, and possessed high antioxidant activities. Moreover, this drying method improved the tea flowers’ color and preserved a more floral fragrance. This combined method could be of interest as an industrial method for drying tea flowers with the benefit of reduced processing time, more reserved active compounds and high quality of products.
Key words: Microwave-assisted drying    tea flowers    active compounds    quality attributes    antioxidant
出版日期: 2021-07-19
服务　　
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章　　
施林佐
Eunhye Kim
杨蕾玉
黄艳梅
任苧
李博
何普明
屠幼英
吴媛媛

引用本文:

施林佐, Eunhye Kim, 杨蕾玉, 黄艳梅, 任苧, 李博, 何普明, 屠幼英, 吴媛媛. Effect of a combined microwave-assisted drying and air drying on improving active nutraceutical compounds, flavor quality, and antioxidant properties of Camellia sinensis L. (cv. Longjing 43) flowers. Food Qual Safet, 2021, 5(1): 1-7.

链接本文:

http://www.zjujournals.com/fqs/CN/10.1093/fqsafe/fyaa040    或    http://www.zjujournals.com/fqs/CN/Y2021/V5/I1/1

[1] 陆文静, 徐萌, 袁友卫, 张雪梅, 檀建新, 何俊萍, 田益玲. Effect of raspberry extract on wound healing[J]. Food Qual Safet, 2021, 5(1): 1-8.
[2] Erik S Dassoff, Jonathan X Guo, Yan Liu, Selina C Wang, Yao Olive Li. Potential development of non-synthetic food additives from orange processing by-products—a review[J]. Food Qual Safet, 2021, 5(1): 1-14.