ABSTRACT

This work aimed to investigate the effect of five drying methods, namely hot-air drying (HD), microwave drying (MD), vacuum drying (VD), vacuum microwave drying (VMD), and vacuum freeze-drying (VFD), on the bioactive compounds, antioxidant activity, color, sensory attributes, and microstructure of purple cabbage. Different drying methods considerably affected the quality factors of the products. The highest remaining total phenolic content (TPC), total flavonoid content (TFC), and total anthocyanin content (TAC) concentrations were observed in the VFD cabbage at 10.57 mg GAE/g, 7.01 mg RE/g, 6.54 C-3-G mg eqiv/g, respectively. This was followed by the VMD samples at a TPC at 9.06 GAE mg/g, TFC level of 5.84 mg RE/g, and TAC at 3.80 C 3 – G mg eqiv/g. Furthermore, the VFD samples displayed the best performance in antioxidant activity. The antioxidant activity of the VMD samples was lower than the VD and MD samples, but higher than the HD samples. In terms of color and flavor, the VMD samples displayed a low ∆E (P < .05) value, while the flavor resembled that of fresh purple cabbage, compared to the VFD sample. According to these chemical and physical indicators and drying time. VMD is better for drying treatment of purple cabbage.

摘要

本工作旨在研究五种干燥方法，即热风干燥 (HD)、微波干燥 (MD)、真空干燥 (VD)、真空微波干燥 (VMD) 和真空冷冻干燥 (VFD)，对紫甘蓝的生物活性化合物、抗氧化活性、颜色、感官特性和微观结构。不同的干燥方法极大地影响了产品的质量因素。在 VFD 卷心菜中观察到的最高剩余总酚含量 (TPC)、总黄酮含量 (TFC) 和总花青素含量 (TAC) 浓度分别为 10.57 mg GAE/g、7.01 mg RE/g、6.54 C-3-G毫克当量/克，分别。其次是 VMD 样品，TPC 为 9.06 GAE mg/g，TFC 水平为 5.84 mg RE/g，TAC 为 3.80 C 3 – G mg eqiv/g。此外，VFD 样品在抗氧化活性方面表现出最佳性能。VMD 样品的抗氧化活性低于 VD 和 MD 样品，但高于 HD 样品。在颜色和风味方面，VMD 样品显示出较低的 ∆E ( P < .05) 值，而与 VFD 样品相比，其风味类似于新鲜紫甘蓝的风味。根据这些化学和物理指标和干燥时间。VMD更适合紫甘蓝的干燥处理。