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Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis-fermented polished adlay subjected to different drying methods.
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-03-14 , DOI: 10.1002/fsn3.1508 Anyan Wen 1 , Likang Qin 2, 3, 4 , Haiying Zeng 2, 3 , Yi Zhu 5
Food Science & Nutrition ( IF 3.5 ) Pub Date : 2020-03-14 , DOI: 10.1002/fsn3.1508 Anyan Wen 1 , Likang Qin 2, 3, 4 , Haiying Zeng 2, 3 , Yi Zhu 5
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The physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay (BPA) subjected to different drying methods (hot‐air drying, HAD; infrared‐radiation drying, IRD; vacuum drying, VD; microwave‐vacuum drying, MVD; and freeze‐vacuum drying, FVD) were evaluated in this study. Results showed FVD was ideal for maintaining the natural appearance and higher contents of proximate compositions, free fatty acids, tetramethylpyrazine (6.91 mg/g DW), coixol (0.62 mg/g DW), coixenolide (4.21% DW), coixan (35.10% DW), and triterpenoids (17.41 mg/g DW). The higher contents of total phenolics and flavonoids, stronger antioxidant activity, and higher color differences were observed in HAD and IRD samples. MVD displayed the shorter drying time, higher γ‐aminobutyric acid content, and higher retention ratios of tetramethylpyrazine (75.54%), coixol (87.10%), coixenolide (98.57%), and coixan (99.11%). Pearson's correlation coefficient exhibited that the positive correlation between the contents of phenolics and flavonoids and the antioxidant activities of all dried BPA samples was observed (R2 > 0.881, p < .05). Principal component analysis showed that the top three categories of comprehensive quality were FVD‐, MVD‐, and VD‐treated BPA samples. In conclusion, MVD should be a potential preservation method to obtain high‐quality dried BPA for short drying time and high comprehensive quality.
中文翻译：
不同干燥方式枯草芽孢杆菌发酵薏仁理化性质和抗氧化活性的综合评价。
不同干燥方法（热风干燥，HAD；红外辐射干燥，IRD；真空干燥，VD；微波真空干燥，MVD；和本研究对冷冻真空干燥（FVD）进行了评估。结果显示，FVD 对于保持自然外观和较高含量的近似成分、游离脂肪酸、四甲基吡嗪 (6.91 mg/g DW)、薏苡仁醇 (0.62 mg/g DW)、薏苡仁内酯 (4.21% DW)、薏苡仁 (35.10%) 非常理想。 DW) 和三萜类化合物 (17.41 mg/g DW)。 HAD 和 IRD 样品中总酚和类黄酮含量较高，抗氧化活性较强，色差较大。 MVD显示干燥时间较短，γ-氨基丁酸含量较高，川芎嗪（75.54%）、薏苡仁醇（87.10%）、薏苡仁内酯（98.57%）和薏苡仁（99.11%）的保留率较高。 Pearson 相关系数显示，所有干燥 BPA 样品中酚类和黄酮类化合物的含量与抗氧化活性均呈正相关（ R 2 > 0.881， p < .05）。主成分分析显示，综合质量排名前三的类别是经FVD、MVD和VD处理的BPA样品。总之，MVD应该是一种潜在的保存方法，可以获得高质量的干燥BPA，干燥时间短，综合质量高。
更新日期：2020-03-14
中文翻译：
不同干燥方式枯草芽孢杆菌发酵薏仁理化性质和抗氧化活性的综合评价。
不同干燥方法（热风干燥，HAD；红外辐射干燥，IRD；真空干燥，VD；微波真空干燥，MVD；和本研究对冷冻真空干燥（FVD）进行了评估。结果显示，FVD 对于保持自然外观和较高含量的近似成分、游离脂肪酸、四甲基吡嗪 (6.91 mg/g DW)、薏苡仁醇 (0.62 mg/g DW)、薏苡仁内酯 (4.21% DW)、薏苡仁 (35.10%) 非常理想。 DW) 和三萜类化合物 (17.41 mg/g DW)。 HAD 和 IRD 样品中总酚和类黄酮含量较高，抗氧化活性较强，色差较大。 MVD显示干燥时间较短，γ-氨基丁酸含量较高，川芎嗪（75.54%）、薏苡仁醇（87.10%）、薏苡仁内酯（98.57%）和薏苡仁（99.11%）的保留率较高。 Pearson 相关系数显示，所有干燥 BPA 样品中酚类和黄酮类化合物的含量与抗氧化活性均呈正相关（ R 2 > 0.881， p < .05）。主成分分析显示，综合质量排名前三的类别是经FVD、MVD和VD处理的BPA样品。总之，MVD应该是一种潜在的保存方法，可以获得高质量的干燥BPA，干燥时间短，综合质量高。
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