数字农科院2.0

Effect of different drying methods on the amino acids, α-dicarbonyls and volatile compounds of rape bee pollen

文献类型： 外文期刊

作者： Bi, Yanxiang;Ni, Jiabao;Xue, Xiaofeng;Zhou, Zidan;Tian, Wenli;Orsat, Valerie;Yan, Sha;Peng, Wenjun;Fang, Xiaoming

作者机构：

关键词： Drying;Bee pollen;Free amino acids;alpha-Dicarbonyl compoundsVolatile;compounds

期刊名称： FOOD SCIENCE AND HUMAN WELLNESS

ISSN：

年卷期： 2024 年 13 卷 1 期

页码：

收录情况： SCIE（2024版） ; ; 科技核心（2024版）

摘要： The significant demand for high quality food has motivated us to adopt appropriate processing methods to improve the food nutritional quality and flavors. In this study, the effects of five drying methods, namely, pulsed vacuum drying (PVD), freeze drying (FD), infrared drying (IRD), hot-air drying (HAD) and sun drying (SD) on free amino acids (FAAs), alpha-dicarbonyl compounds (alpha-DCs) and volatile compounds (VOCs) in rape bee pollen (RBP) were determined. The results showed that FD significantly released the essential amino acids (EAAs) compared with fresh samples while SD caused the highest loss. Glucosone was the dominant alpha-DCs in RBP and the highest loss was observed after PVD. Aldehydes were the dominant volatiles of RBP and SD samples contained more new volatile substances (especially aldehydes) than the other four drying methods. Comprehensively, FD and PVD would be potential methods to effectively reduce the quality deterioration of RBP in the drying process. (c) 2024 Beijing Academy of Food Sciences. Publishing services by Tsinghua University Press. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

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