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Effect of thermal and ultrasonic pretreatment on enzyme inactivation, color, phenolics and flavonoids contents of infrared freeze-dried rose flower

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Abstract

The effects of ultrasound and thermal pretreatment prior to freeze drying combined with infrared on enzyme activity, color changes and antioxidant activities of dried rose flowers were studied. The activities of polyphenol oxidase (PPO) and peroxidase (POD) in rose after ultrasonic pretreatment were significantly decreased than thermal treatments. Ultrasonic pretreatment could improve the color of dried rose flowers. In addition, low-frequency ultrasound pretreatment could significantly improve the content of anthocyanins content and reduce the degradation rate. The antioxidant activity of low-frequency ultrasound pretreatment rose was also higher than that of dried rose flowers by thermal and high-frequency ultrasound pretreatment. However, thermal pretreatment as high temperatures affected the total phenolic content and product quality in different way such as loss of color and nutrients degradation.

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Acknowledgements

The authors gratefully acknowledge the financial supports from National Key R&D Program of China (Contract No. 2017YFD0400901), Jinan City Science & Technology Innovation Project of Ten Agricultural Characteristic Industries, the 111 Project (BP0719028), Jiangsu Province (China) Agricultural Innovation Project [Contract No. CX (17) 2017], Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003).

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122, Jiangsu, China

    Yoon Hlaine Barani & Min Zhang

  2. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Min Zhang

  3. International Joint Laboratory On Food Safety, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Yoon Hlaine Barani

  4. Shandong Huamei Biology Science & Technology Co., Pingyin, 250400, Shandong, China

    Bing Wang

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  1. Yoon Hlaine Barani
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  2. Min Zhang
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Correspondence to Min Zhang.

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Barani, Y.H., Zhang, M. & Wang, B. Effect of thermal and ultrasonic pretreatment on enzyme inactivation, color, phenolics and flavonoids contents of infrared freeze-dried rose flower. Food Measure 15, 995–1004 (2021). https://doi.org/10.1007/s11694-020-00701-z

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