Effect of vacuum freeze drying and hot air drying on dried mulberry fruit quality.

ABSTRACT: Two different drying methods (vacuum freeze-drying and hot-air drying) were used to dry mulberry of three varieties 'Baiyuwang'(D1), 'Longsang'(D2) and 'Zhongshen.1'(D3), and the fresh fruit of each variety was used as the control. The effects of different processing conditions on the physical characteristics, nutrients, functional components and antioxidant activity of mulberry fruit were analyzed. The results show that after different drying methods, after vacuum freeze-drying, the physical properties of dried mulberry fruit such as wettability, hygroscopic property and water retention, soluble protein, ascorbic acid and other nutrients, functional components such as polyphenols, resveratrol, chlorogenic acid and anthocyanin, and antioxidant activities such as DPPH free radical scavengin

SUBMITTER: Wang L 

PROVIDER: S-EPMC10289396 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature