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Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)
Chen, Jin-Jin1,2; Gong, Peng-Fei1; Liu, Yi-Lan3; Liu, Bo-Yan1,4; Eggert, Dawn2; Guo, Yuan-Heng1,4; Zhao, Ming-Xia1; Zhao, Qing-Sheng1; Zhao, Bing1
2018-04-01
Source PublicationJOURNAL OF FOOD SCIENCE
ISSN0022-1147
Volume83Issue:4Pages:966-974
AbstractA novel technique of ultrasound-assisted freeze-thaw pretreatment (UFP) was developed to improve the drying efficiency of maca and bioactive amide synthesis in maca. The optimal UFP conditions are ultrasonic processing 90 min at 30 degrees C with 6 freeze-thaw cycles. Samples with freeze-thaw pretreatment (FP), ultrasound pretreatment (UP), and UFP were prepared for further comparative study. A no pretreatment (NP) sample was included as a control. The results showed that UFP improved the drying efficiency of maca slices, showing the highest effective moisture diffusivity (1.75 x 10(-9) m(2)/s). This result was further supported by low-field nuclear magnetic resonance (LF-NMR) analysis and scanning electron microscopy (SEM). The rehydration capacity and protein content of maca slices were improved by UFP. More importantly, contents of bioactive macamides and their biosynthetic precursors were increased in 2.5- and 10-fold, respectively. In conclusion, UFP is an efficient technique to improve drying efficiency, physicochemical properties, and bioactive macamides of maca, which can be applied in the industrial manufacture of maca products.
KeywordDrying Efficiency Lepidium Meyenii Macamides Biosynthesis Physicochemical Properties Ultrasound-assisted Freeze-thaw Pretreatment
SubtypeArticle
WOS HeadingsScience & Technology ; Life Sciences & Biomedicine
DOI10.1111/1750-3841.14083
Indexed BySCI
Language英语
WOS KeywordCHEMICAL-COMPOSITION ; LF-NMR ; DEHYDRATION ; WATER ; L. ; MICROSTRUCTURE ; HYDROLYSIS ; MUSHROOMS ; STORAGE ; QUALITY
WOS Research AreaFood Science & Technology
WOS SubjectFood Science & Technology
Funding OrganizationNational Natural Science Fund of China(21506220)
WOS IDWOS:000430123600013
Citation statistics
Document Type期刊论文
Identifierhttp://ir.ipe.ac.cn/handle/122111/24425
Collection生化工程国家重点实验室
Affiliation1.Chinese Acad Sci, Inst Proc Engn, State Key Lab Biochem Engn, Beijing 100190, Peoples R China
2.Univ Nebraska, Dept Food Sci & Technol, Lincoln, NE 68588 USA
3.Univ Nebraska, Dept Chem & Biomol Engn, Lincoln, NE 68588 USA
4.Univ Chinese Acad Sci, Beijing 100049, Peoples R China
Recommended Citation
GB/T 7714
Chen, Jin-Jin,Gong, Peng-Fei,Liu, Yi-Lan,et al. Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)[J]. JOURNAL OF FOOD SCIENCE,2018,83(4):966-974.
APA Chen, Jin-Jin.,Gong, Peng-Fei.,Liu, Yi-Lan.,Liu, Bo-Yan.,Eggert, Dawn.,...&Zhao, Bing.(2018).Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii).JOURNAL OF FOOD SCIENCE,83(4),966-974.
MLA Chen, Jin-Jin,et al."Postharvest Ultrasound-Assisted Freeze-Thaw Pretreatment Improves the Drying Efficiency, Physicochemical Properties, and Macamide Biosynthesis of Maca (Lepidium meyenii)".JOURNAL OF FOOD SCIENCE 83.4(2018):966-974.
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