Evaluation of Different Drying Methods on the Quality Parameters of <i>Acanthopanax senticosus</i> Fruits
<i>Acanthopanax senticosus</i> (Rupr. and Maxim.; AS) fruit, an underutilized byproduct, possesses significant bioactive potential, yet its quality is highly influenced by drying methods. This study systematically evaluated the effects of five drying techniques, including vacuum freeze-d...
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MDPI AG
2025-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/14/7/1100 |
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| author | Chunbo Zhao Zhiqiang He Xiaoqian Song Xiaoning Zhang Yu Xiao Jia Yu Minghui Yang Zhonghua Tang |
| author_facet | Chunbo Zhao Zhiqiang He Xiaoqian Song Xiaoning Zhang Yu Xiao Jia Yu Minghui Yang Zhonghua Tang |
| author_sort | Chunbo Zhao |
| collection | DOAJ |
| description | <i>Acanthopanax senticosus</i> (Rupr. and Maxim.; AS) fruit, an underutilized byproduct, possesses significant bioactive potential, yet its quality is highly influenced by drying methods. This study systematically evaluated the effects of five drying techniques, including vacuum freeze-drying (VFD), vacuum drying (VD), microwave drying (MD), hot-air drying (HD), and natural drying (ND), on the color retention, bioactive composition, volatile profile, and antioxidant activity of AS fruit. VFD preserved the highest levels of total phenolic content (TPC) and total flavonoid content (TFC), particularly chlorogenic acid, rutin, and quercitrin, leading to superior antioxidant activity. Amino acid analysis indicated that VFD retained the highest concentrations of key essential amino acids, minimizing thermal degradation. Correlation analysis revealed a strong association between TPC, TFC, and antioxidant activity, emphasizing their functional significance. Through multivariate statistical analysis, 12 volatile compounds were identified as potential biomarkers to distinguish AS fruit samples processed using different drying methods, highlighting significant metabolic differences between drying techniques. Overall, VFD emerged as the optimal method for preserving AS fruit’s bioactive integrity, offering valuable insights for post-harvest processing strategies in the nutraceutical industry. |
| format | Article |
| id | doaj-art-698938e53f2049e98d24f32d2152ade2 |
| institution | OA Journals |
| issn | 2304-8158 |
| language | English |
| publishDate | 2025-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-698938e53f2049e98d24f32d2152ade22025-08-20T02:15:58ZengMDPI AGFoods2304-81582025-03-01147110010.3390/foods14071100Evaluation of Different Drying Methods on the Quality Parameters of <i>Acanthopanax senticosus</i> FruitsChunbo Zhao0Zhiqiang He1Xiaoqian Song2Xiaoning Zhang3Yu Xiao4Jia Yu5Minghui Yang6Zhonghua Tang7College of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, ChinaCollege of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, ChinaCollege of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, ChinaHeilongjiang Provincial Institute of Drug Inspection and Research, Harbin 150088, ChinaHeilongjiang Provincial Institute of Drug Inspection and Research, Harbin 150088, ChinaHeilongjiang Provincial Institute of Drug Inspection and Research, Harbin 150088, ChinaCollege of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, ChinaCollege of Chemistry, Chemical Engineering and Resource Utilization, Northeast Forestry University, Harbin 150040, China<i>Acanthopanax senticosus</i> (Rupr. and Maxim.; AS) fruit, an underutilized byproduct, possesses significant bioactive potential, yet its quality is highly influenced by drying methods. This study systematically evaluated the effects of five drying techniques, including vacuum freeze-drying (VFD), vacuum drying (VD), microwave drying (MD), hot-air drying (HD), and natural drying (ND), on the color retention, bioactive composition, volatile profile, and antioxidant activity of AS fruit. VFD preserved the highest levels of total phenolic content (TPC) and total flavonoid content (TFC), particularly chlorogenic acid, rutin, and quercitrin, leading to superior antioxidant activity. Amino acid analysis indicated that VFD retained the highest concentrations of key essential amino acids, minimizing thermal degradation. Correlation analysis revealed a strong association between TPC, TFC, and antioxidant activity, emphasizing their functional significance. Through multivariate statistical analysis, 12 volatile compounds were identified as potential biomarkers to distinguish AS fruit samples processed using different drying methods, highlighting significant metabolic differences between drying techniques. Overall, VFD emerged as the optimal method for preserving AS fruit’s bioactive integrity, offering valuable insights for post-harvest processing strategies in the nutraceutical industry.https://www.mdpi.com/2304-8158/14/7/1100<i>Acanthopanax senticosus</i> (Rupr. & Maxim.)bioactive compoundsantioxidant activityvolatile compoundsfunctional foodsbyproduct |
| spellingShingle | Chunbo Zhao Zhiqiang He Xiaoqian Song Xiaoning Zhang Yu Xiao Jia Yu Minghui Yang Zhonghua Tang Evaluation of Different Drying Methods on the Quality Parameters of <i>Acanthopanax senticosus</i> Fruits Foods <i>Acanthopanax senticosus</i> (Rupr. & Maxim.) bioactive compounds antioxidant activity volatile compounds functional foods byproduct |
| title | Evaluation of Different Drying Methods on the Quality Parameters of <i>Acanthopanax senticosus</i> Fruits |
| title_full | Evaluation of Different Drying Methods on the Quality Parameters of <i>Acanthopanax senticosus</i> Fruits |
| title_fullStr | Evaluation of Different Drying Methods on the Quality Parameters of <i>Acanthopanax senticosus</i> Fruits |
| title_full_unstemmed | Evaluation of Different Drying Methods on the Quality Parameters of <i>Acanthopanax senticosus</i> Fruits |
| title_short | Evaluation of Different Drying Methods on the Quality Parameters of <i>Acanthopanax senticosus</i> Fruits |
| title_sort | evaluation of different drying methods on the quality parameters of i acanthopanax senticosus i fruits |
| topic | <i>Acanthopanax senticosus</i> (Rupr. & Maxim.) bioactive compounds antioxidant activity volatile compounds functional foods byproduct |
| url | https://www.mdpi.com/2304-8158/14/7/1100 |
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