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Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods

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 stu...

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Detalles Bibliográficos
Autores principales: Wen, Anyan, Qin, Likang, Zeng, Haiying, Zhu, Yi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7174208/
https://www.ncbi.nlm.nih.gov/pubmed/32328279
http://dx.doi.org/10.1002/fsn3.1508
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author Wen, Anyan
Qin, Likang
Zeng, Haiying
Zhu, Yi
author_facet Wen, Anyan
Qin, Likang
Zeng, Haiying
Zhu, Yi
author_sort Wen, Anyan
collection PubMed
description 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 (R (2) > 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.
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spelling pubmed-71742082020-04-23 Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods Wen, Anyan Qin, Likang Zeng, Haiying Zhu, Yi Food Sci Nutr Original Research 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 (R (2) > 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. John Wiley and Sons Inc. 2020-03-14 /pmc/articles/PMC7174208/ /pubmed/32328279 http://dx.doi.org/10.1002/fsn3.1508 Text en © 2020 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited.
spellingShingle Original Research
Wen, Anyan
Qin, Likang
Zeng, Haiying
Zhu, Yi
Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods
title Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods
title_full Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods
title_fullStr Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods
title_full_unstemmed Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods
title_short Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods
title_sort comprehensive evaluation of physicochemical properties and antioxidant activity of b. subtilis‐fermented polished adlay subjected to different drying methods
topic Original Research
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7174208/
https://www.ncbi.nlm.nih.gov/pubmed/32328279
http://dx.doi.org/10.1002/fsn3.1508
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