Abstract:

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 (R² > 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.

Open in

PUBMED | DOI | PMC | Google Scholar | Wikipedia

Relations:

Content

Citations

(1)

Chemicals

(5)

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

Supporting information

Figure S1

Click here for additional data file.^{(800K, tif)}

Tables S1‐S2

Click here for additional data file.^{(62K, doc)}

^{College of Life Science, Guizhou University, Guiyang China,}

^{School of Liquor and Food Engineering, Guizhou University, Guiyang China,}

^{Key Laboratory of Agricultural and Animal Products Storage and Processing of Guizhou Province, Guiyang China,}

^{National and Local Joint Engineering Research Center for the Exploition of Homology Resources of Medicine and Food, Guiyang China,}

^{Plant Protection and Plant Quarantine Station of Guizhou Province, Guiyang China,}

Likang Qin, Email: nc.ude.uzg@niqkl.

^{Corresponding author.}

^{Correspondence}
Likang Qin, College of Liquor and Food Engineering, Guizhou University, Guiyang, 550025 China.
Email: nc.ude.uzg@niqkl,

Received 2019 Dec 1; Revised 2020 Feb 1; Accepted 2020 Feb 4.

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.

Click here for additional data file.^{(800K, tif)}Click here for additional data file.^{(62K, doc)}

Notes

Wen A, Qin L, Zeng H, Zhu Y. Comprehensive evaluation of physicochemical properties and antioxidant activity of B. subtilis‐fermented polished adlay subjected to different drying methods. Food Sci Nutr. 2020;8:2124–2133. 10.1002/fsn3.1508 [CrossRef] [Google Scholar]

Notes

Collaboration tool especially designed for Life Science professionals.Drag-and-drop any entity to your messages.

Learn More