Cold plasma enhances drying and color, rehydration ratio and polyphenols of wolfberry via microstructure and ultrastructure alteration

By Yu-Hao Zhou, S. Vidyarthi, Chongshan Zhong, Zhian Zheng, Yu An, Jun Wang, Qing Wei, Hongwei Xiao. 2020

137 citations recorded by the source corpus.

Abstract Wolfberry is very difficult to dry as its surface is covered by thin wax layer. Chemical dipping is frequently used to dissolve it and enhance drying. In current work, cold plasma (CP) was employed and its pretreatment effect (15, 30, 45, 60 s) on drying time, color, rehydration ratio, total phenolic content, total flavonoids content as well as micro-, and ultrastructure of wolfberry dried by hot air drying was explored and compared with that of unpretreated and the pretreated samples using sodium carbonate (SC) solution. Suitable CP processing time could shorten the drying time by 50%. CP pretreatment increased rehydration ratio of dried wolfberry by 7–16%. The L*, a*, and b* of dried wolfberry treated by CP were significantly (p

Subfields: Biochemistry, Food Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/c8944d1b78d1e88a5d48b5b0dc3889a48157711b