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Food Chem. 2016 Apr 15;197 Pt B:1292-300. doi: 10.1016/j.foodchem.2015.11.033. Epub 2015 Nov 7.

Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure.

Author information

1
Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China.
2
College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, PR China; National Engineering and Technology Research Center for Fruits and Vegetable Processing, PR China.
3
Sericulture and Agri-Food Research Institute Guangdong Academy of Agricultural Sciences/Key Laboratory of Functional Foods, Ministry of Agriculture/Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, PR China. Electronic address: 418259325@qq.com.

Abstract

Nowadays, food industry is facing challenges in preserving better quality of fruit and vegetable products after processing. Recently, many attentions have been drawn to ginger rhizome processing due to its numerous health promoting properties. In our study, ginger rhizome slices were subjected to air-drying (AD), freeze drying (FD), infrared drying (IR), microwave drying (MD) and intermittent microwave & convective drying (IM&CD). Quality attributes of the dried samples were compared in terms of volatile compounds, 6, 8, 10-gingerols, 6-shogaol, antioxidant activities and microstructure. Results showed that AD and IR were good drying methods to preserve volatiles. FD, IR and IM&CD led to higher retention of gingerols, TPC, TFC and better antioxidant activities. However, FD and IR had relative high energy consumption and drying time. Therefore, considering about the quality retention and energy consumption, IM&CD would be very promising for thermo sensitive material.

KEYWORDS:

10-Gingerol (PubChem CID: 168115); 2,2-Diphenyl-1-picrylhydrazyl (PubChem CID: 74358); 2,2′-Azinobis (3-ethylbenzo thiazoline-6-sulfonic acid) diammonium salt (ABTS) (PubChem CID: 9570474); 6-Gingerol (PubChem CID: 442793); 6-Shogaol (PubChem CID: 5281794); 8-Gingerol (PubChem CID: 168114); Antioxidant activity; Ginger; Intermittent microwave & convective drying; Microstructure; Volatiles; Zingerone (PubChem CID: 31211); α-Curcumene (PubChem CID: 3083834); β-Bisabolene (PubChem CID: 10104370); β-Phellandrene (PubChem CID: 11142)

PMID:
26675871
DOI:
10.1016/j.foodchem.2015.11.033
[Indexed for MEDLINE]
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