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Effects of microwave drying on nutrient component and antioxidant activity of persimmon slices

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Abstract

The impact of drying on the nutritional compositions of products is one of the crucial issues restricting the advance of food quality, but there has been a lack of systematic research on the variation characteristics of nutritional components of persimmon during microwave drying. The objective of this work was to investigate the effects of microwave power, slice thickness and loading amount on the content of vitamin C (VC), total sugar (TS), total acid (TA), soluble tannin (ST), total phenol (TP) and antioxidant activity (AA) of persimmon slices. The results demonstrated that with the rise of microwave power, the VC and TA of persimmon slices initially increased and then decreased, and reached the maximum at 280 W, which were 47.0 mg/100 g and 2.9 g/kg, respectively. However, the TS, ST, TP and AA improved substantially with the elevation of microwave power. As the slice thickness increased, VC firstly increased and then decreased, and peaked when the thickness was 2.0 cm, whereas the TS and TA decreased at first and then increased. The content of TS and TA was found to be the lowest at the thickness of 1.5 cm, which was only 36.3% and 2.8 g/kg, respectively. Otherwise, the ST, TP and AA of persimmon also decreased at first and then increased with the increase of thickness, the 2.0 cm treatment was noticeably lower than other treatments. When loading capacity enhanced, VC and TS initially increased and then decreased, and illustrated the highest content as the load was 1.9 kg/m2, while the TA exhibited the opposite trend and yielded the minimum as the load was 1.6 kg/m2. Furthermore, an increasing load led to the remarkable decline of the contents of ST, TP and AA. In conclusion, drying at the microwave power level of 280 W, the thickness of the slice of 2.0–3.0 cm and the loading capacity of 1.6–1.9 kg/m2 allowed better retention of VC, TS and TA. Besides, the higher contents of ST, TP and AA of the dried samples were observed at the microwave power level of 420 W, the thickness of the slice of 1.0–1.5 cm or 2.5–3.0 cm, and the loading capacity of 1.0 kg/m2. Above research results would provide theoretical reference for the development of the microwave drying process of persimmon slices.

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Acknowledgements

This work was supported by National Natural Science Foundation of China (32160581) and Guangxi Natural Science Foundation (2020GXNSFAA259012).

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Authors and Affiliations

  1. School of Food and Bioengineering, Hezhou University, Hezhou, 542899, China

    Zhenzhen Wei, Zhenhua Duan, Xiaoxian Tang, Yanting Qin, Siyun Zhou, Weiwen Duan & Yan Liu

  2. Guangxi Key Laboratory of Health Care Food Science and Technology, Hezhou, 542899, China

    Zhenzhen Wei, Zhenhua Duan, Xiaoxian Tang, Yanting Qin, Siyun Zhou, Weiwen Duan & Yan Liu

  3. School of Food Science and Technology, Dalian Polytechnic University, Dalian, 116034, China

    Zhenzhen Wei, Zhenhua Duan, Yanting Qin & Siyun Zhou

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  1. Zhenzhen Wei
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Wei, Z., Duan, Z., Tang, X. et al. Effects of microwave drying on nutrient component and antioxidant activity of persimmon slices. Food Measure 16, 1744–1753 (2022). https://doi.org/10.1007/s11694-021-01273-2

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