Ảnh hưởng của phương pháp tiền xử lý khác nhau đến chất lượng nhãn Idor sấy khô nguyên vỏ
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Abstract
The aim of the study was to evaluate the effects of different pretreatments including peel abrasion, blanching, freezing and warm incubation on the drying time, color, total polyphenol content (TPC) and Trolox equivalent antioxidant capacity (TEAC) of dried whole longan. Peel abrasion using 10% sand for 20 minutes significantly reduced the drying time to less than 50 hours and improved peel color retention. Blanching at 75°C for 5 minutes showed a significant improvement in the color of the longan flesh. Meanwhile, freezing at -10°C brought certain effects, however, the rate of longan peel cracking was recorded at a high level (>95%). Warm incubation at 60°C - RH72% for 6 hours yielded the most stable bioactive retention, the TPC (8.19±0.66 mg GAE/g dry basis) and TEAC (38.92±1.19 µmol TE/g dry basis) values. This study provides initial assessments in improving the quality of dried whole longan using different pretreatment methods.
Tóm tắt
Mục đích của nghiên cứu là đánh giá tác động của các phương pháp tiền xử lý khác nhau bao gồm xử lý mài mòn vỏ, chần, lạnh đông và ủ đến thời gian sấy, màu sắc, hàm lượng polyphenol tổng số (TPC) và khả năng chống oxy hóa (TEAC) của nhãn sấy khô nguyên vỏ. Kết quả nghiên cứu cho thấy, việc mài mòn vỏ với 10% cát trong 20 phút rút ngắn đáng kể thời gian sấy (< 50 giờ) và ổn định màu sắc của vỏ nhãn sấy khô. Quá trình chần ở 75°C trong 5 phút cho thấy hiệu quả cải thiện đáng kể về màu sắc thịt quả. Trong khi đó, việc lạnh đông ở -10°C mang lại hiệu quả nhất định, tuy nhiên tỷ lệ nứt vỏ quả ghi nhận ở mức cao (> 95%). Việc xử lý ủ nóng ở nhiệt độ 60°C - RH72% trong 6 giờ giúp ổn định hơn giá trị TPC (8,19±0,66 mg GAE/g CKNL) và TEAC (38,92±1,19 mmol TE/g CKNL). Kết quả nghiên cứu này giúp cung cấp những đánh giá bước đầu trong việc cải thiện chất lượng nhãn sấy khô nguyên vỏ thông qua các biện pháp tiền xử lý khác nhau.
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