化学
原儿茶酸
微波食品加热
过热(电)
色谱法
食品科学
生物化学
量子力学
物理
抗氧化剂
作者
Canhua Xu,J. G. Lu,Qingxuan Zeng,Junjia Zhang,Lihong Dong,Fei Huang,Yingbin Shen,Dongxiao Su
出处
期刊:Food Chemistry
[Elsevier]
日期:2023-06-01
卷期号:410: 135384-135384
被引量:1
标识
DOI:10.1016/j.foodchem.2022.135384
摘要
Magnetic nanometer combined with microwave thawing (MN-MT) could become a novel solution to challenges uneven and overheating of microwave thawing (MT), while retaining high thawing efficiency, compared to conventional water immersion thawing (WT). In this study, MN-MT was applied to thaw fruit (lychee as an example) for the first time, and was evaluated by comparison with WT, MT and water immersion combined with microwave thawing (WI-MT). Results showed that MN-MT could significantly shorten the thawing time of frozen lychee by 80.67%, 25.86% and 18.83% compared to WT, MT and WI-MT, respectively. Compared to WT, MN-MT was the only thawing treatment which significantly enhanced the release of quercetin-3-O-rutinose-7-O-α-L-rhamnoside, according to HPLC-DAD. Meanwhile, thermal-sensitive procyanidin B2, phenylpropionic acid and protocatechuic acid were found to be protected from degradations only by MN-MT based on UPLC-ESI-QTOF-MS/MS results. In summary, MN-MT is a potential novel treatment for rapid thawing and quality maintenance of frozen fruits.
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