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Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry

Author

Listed:
  • Baolin Han

    (College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China)

  • Shulin Tian

    (College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China)

  • Rong Fan

    (College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China)

  • Rangfang Chen

    (College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China)

  • Yu Wang

    (College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China)

  • Hucheng Gong

    (College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China)

  • Minghong Bian

    (College of Bioengineering, Sichuan University of Science & Engineering, Yibin, China)

Abstract

Mulberry is gaining attention for its potential health benefits. However, post-harvest deterioration of quality necessitates drying to prolong storage. This study aimed to investigate the effects of natural drying (ND), hot air drying (HAD), and vacuum freeze drying (VFD) on bioactive compounds and volatile organic compounds of fresh mulberries. The results showed that VFD had the highest retention of total phenols (5 553.87 ± 744.97 µg GAE.g-1), total flavonoids (3 575.51 ± 465.98 µg rutin.g-1), and total anthocyanins (64.98 ± 13.15 µg C3C.g-1) after prolonged drying. Additionally, flavour was identified as the most important indicator influencing consumer preference for dried mulberries, and VFD was found to be effective in retaining the natural flavours of mulberries. Although thermal treatment leads to a significant loss of organic compounds, HAD showed good retention of active substances and lower energy consumption in a shorter processing time.

Suggested Citation

  • Baolin Han & Shulin Tian & Rong Fan & Rangfang Chen & Yu Wang & Hucheng Gong & Minghong Bian, 2023. "Selection of drying technology based on dynamic effects on physicochemical properties and flavours of mulberry," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 41(4), pages 295-303.
    • Handle: RePEc:caa:jnlcjf:v:41:y:2023:i:4:id:82-2023-cjfs
    DOI: 10.17221/82/2023-CJFS
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