Effects of storage time and temperature on polyphenolic content and qualitative characteristics of freeze-dried and spray-dried bayberry powder

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• 作者：An-Wei Cheng^a ; ^b ; Hong-Xia Xie^a ; ^b ; Yan Qi^a ; ^b ; Chao Liu^a ; ^b ; Xu Guo^a ; ^b ; Jin-Yue Sun^a ; ^b ; ^{moon_s731@hotmail.com} ; Li-Na Liu^a ; ^b
• 关键词：Bayberry fruit ; Polyphenol ; Anthocyanin ; Qualitative characteristic
• 刊名：LWT - Food Science and Technology
• 出版年：2017
• 出版时间：May 2017
• 年：2017
• 卷：78
• 期：Complete
• 页码：235-240
• 全文大小：300 K
• 卷排序：78

文摘

The high retention of phenolic compounds was detected in freeze-dried bayberry powder. Longer storage time decreased gradually phenolic content in bayberry powder. The high value of a was detected in the spray-dried powder stored at 4 °C. Freeze-drying is a feasible way to keep high-qualitative characteristics of bayberry.