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Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices

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Abstract

This study investigates the effect of microwave drying on the color change of different parts of persimmon slices, focusing on the mechanism of enzymatic browning. The samples were partitioned in two directions, the vertical group was divided into three parts from the top to the bottom: A, B and C, and the horizontal group was divided into two parts from the outside to the inside: 1 and 2. The color, the contents of total phenols, soluble tannins, total flavonoids, and the activities of PPO and POD in six parts were investigated under different drying conditions, and correlation and cluster analysis were performed. The results exhibited that PPO and POD were both inactivated under various drying conditions. The contents of total phenols, soluble tannins and total flavonoids in different parts increased with the increase of microwave power and drying time and the decrease of loading amount. When the microwave power was 560 W and loading amount was 1.8 kg/m2, the contents of total phenols, soluble tannins and total flavonoids reached the maximum in part B2. However, the contents of three phenols reached the maximum in part C1 when the drying time was 15 min, which were 14.47 mg GAE/g, 11.72 mg GAE/g, and 16.56 mg RE/g, respectively. Correlation and cluster analysis showed that the color darkening in different parts of persimmon slices was negatively correlated with the content of total flavonoids, the enzymatic browning might be more difficult in part B than in parts A and C, and the color change occurred first in part B2 and spread from inside to outside, which might have little relationship with enzymatic browning during the drying process.

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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. College of Food and Bioengineering, Hezhou University, Hezhou, 542899, China

    Tingting Wu, Zhenhua Duan & Chunting Wang

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

    Tingting Wu, Zhenhua Duan & Chunting Wang

  3. College of Biological and Chemical Engineering, Guangxi University of Science and Technology, Liuzhou, 545006, China

    Tingting Wu & Chunting Wang

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  1. Tingting Wu
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Correspondence to Zhenhua Duan.

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Wu, T., Duan, Z. & Wang, C. Effects of microwave drying on color change, phenolic substance content and phenolase activity of different parts of persimmon slices. Food Measure 18, 357–369 (2024). https://doi.org/10.1007/s11694-023-02162-6

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