Effects of variable-temperature drying on the qualities and sweet-substance profile of Zizyphus jujuba Mill. cv. Junzao

Yaxuan Liao; Yuxing Liu; Weida Zhang; Hao Dong; Liqing Yang; Jiajun Zhang; Yunuo Wang; Shaobo Cheng; Guogang Chen

Food Chemistry: X (Jun 2024)

Effects of variable-temperature drying on the qualities and sweet-substance profile of Zizyphus jujuba Mill. cv. Junzao

Yaxuan Liao,
Yuxing Liu,
Weida Zhang,
Hao Dong,
Liqing Yang,
Jiajun Zhang,
Yunuo Wang,
Shaobo Cheng,
Guogang Chen

Affiliations

Yaxuan Liao: College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
Yuxing Liu: College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
Weida Zhang: College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
Hao Dong: Shihezi Testing Institute of Quality and Metrology, Shihezi 832000, PR China
Liqing Yang: College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
Jiajun Zhang: College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
Yunuo Wang: College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China
Shaobo Cheng: College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China; Corresponding authors at: College of Food Science and Technology, Shihezi University, Shihezi 832000, PR China.
Guogang Chen: College of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China; Corresponding authors at: College of Food Science and Technology, Shihezi University, Shihezi 832000, PR China.

Journal volume & issue: Vol. 22
p. 101361

Abstract

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The changes in the qualities and sweet-substance levels of Junzao jujube during variable-temperature drying (VTD) were investigated. The results showed that VTD retains the original color of jujube, reduces its hardness and chewiness, and decreases its wrinkling while shortening the drying time by 13.2% compared with that of constant temperature drying (CTD). “Electronic-tongue” taste analysis showed that the sweetness of VTD jujube is significantly higher than that for CTD. This is shown to be related to the contents of sucrose, fructose, and glucose, as well as the activities of invertase and sucrose synthase enzymes. In addition, the content trends for sweet amino acids are correlated with the temperature gradient used in VTD. Thus, the present study elucidates the factors governing the transformation of sugar substances in jujube during VTD, as well as providing a practical reference for the application of VTD in the jujube industry.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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