Comparative study demonstrates vacuum drying at 80°C enhances antioxidant capacity and flavor in Chaenomeles speciosa, highlighting an optimal method for bioactive retention.
Key Points
To assess and compare the impacts of various drying methods on the physicochemical properties, bioactive compounds, and aroma profiles of Chaenomeles speciosa.
Treated Chaenomeles speciosa samples using hot-air drying at 100°C, vacuum freeze-drying, and vacuum drying across temperatures ranging from 60°C to 120°C.
Evaluated browning inhibition, total sugars and organic acids, total phenolic content, superoxide dismutase activity, catechin concentration, and volatile flavor profiles.
Vacuum freeze-drying and vacuum drying both effectively inhibited sample browning.
Vacuum drying at 80°C (VD-80) best preserved total sugars and organic acids while significantly increasing total phenolic content, superoxide dismutase activity, and catechin levels.