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Effect of high hydrostatic pressure pretreatment on flavour and physicochemical properties of freeze-dried carambola slices |
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| Authors: | Sinan Zhang Yadonga Zhao Xueshuang Yao Zhenhong Zheng Chuyao Zheng Zhuo Jiang |
| Affiliation: | 1. College of Food Science, South China Agricultural University, Guangzhou, 510642 China Contribution: Conceptualization (lead), Data curation (equal), Formal analysis (equal), Investigation (equal), Methodology (lead), Resources (equal), Software (lead), Writing - original draft (lead);2. College of Materials and Energy, South China Agricultural University, Guangzhou, 510642 China Contribution: Data curation (equal), Resources (equal), Software (equal), Validation (equal), Writing - review & editing (equal);3. College of Food Science, South China Agricultural University, Guangzhou, 510642 China Contribution: Data curation (equal), Formal analysis (equal), Methodology (equal), Project administration (equal);4. College of Food Science, South China Agricultural University, Guangzhou, 510642 China Contribution: Validation (equal), Visualization (equal), Writing - review & editing (equal);5. College of Food Science, South China Agricultural University, Guangzhou, 510642 China Contribution: Investigation (equal), Methodology (equal);6. College of Food Science, South China Agricultural University, Guangzhou, 510642 China |
| Abstract: | Ripe carambolas are hard to store and transport, while freeze-dried ones are easy to store. However, its long production time leads to higher costs. This study shows that high hydrostatic pressure (HHP) treatment could shorten the freeze-drying time of carambola slices. After HHP treatment (25–250 MPa), the drying time of the fresh sample can be shortened by 33.3–44.4% and the distribution of water and pigment in tissues is much uniform. With the increment of the pressure, 2,2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radical scavenging rate are increased. At 250 MPa, the total phenolic content (TPC) increased from 11.34 to 13.36 mg GAE g−1, and the total flavonoid content (TFC) of the control sample was increased from 10.77 to 12.73 mg RE g−1. Compared with the untreated sample, HHP treatment can enhance the flavour and shorten the freeze-drying time. This work guides the application of HHP technology for drying food processing. |
| Keywords: | Dried carambola slices drying efficiency flavour high hydrostatic pressure properties |