Comparative Evaluation of Physicochemical Properties, Microstructure, and Antioxidant Activity of Jujube Polysaccharides Subjected to Hot Air, Infrared, Radio Frequency, and Freeze Drying

Bengang Wu, Chengcheng Qiu, Yiting Guo (), Chunhong Zhang, Dan Li, Kun Gao, Yuanjin Ma and Haile Ma
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Bengang Wu: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Chengcheng Qiu: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Yiting Guo: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Chunhong Zhang: Naval Medical Center of PLA, Naval Medical University (Second Military Medical University), Shanghai 200433, China
Dan Li: Naval Medical Center of PLA, Naval Medical University (Second Military Medical University), Shanghai 200433, China
Kun Gao: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Yuanjin Ma: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China
Haile Ma: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Road, Zhenjiang 212013, China

Agriculture, 2022, vol. 12, issue 10, 1-13

Abstract: In this study, we used four drying methods (hot air, freezing, infrared, and radio frequency) to dry fresh jujube and its polysaccharide extracts by a two-step drying method, and the effects of the drying methods on the physical and chemical properties, structural properties, and antioxidant activity of jujube polysaccharides were studied. The results showed significant differences in the yield, drying time, monosaccharide content, molecular weight, apparent viscosity, thermal stability, and microstructure of the polysaccharides treated under the different drying methods. In contrast, no significant differences in the monosaccharide composition and functional groups of the polysaccharide samples obtained from the different drying methods were observed. Among all the tested methods, the freeze-drying extraction rate was the highest, reaching 4.52 ± 0.19%, while its drying time was the longest. Although the extraction rate of radio frequency drying was only 3.55 ± 0.21%, the drying time was the shortest, compared with hot air drying, the drying time was reduced by 76.67–83.29%, and the obtained polysaccharides exerted good antioxidant activity. Therefore, radio frequency drying is a potential polysaccharide extraction and drying technique, and this study can provide a theoretical basis for its industrial production.

Keywords: jujube polysaccharide; drying methods; physicochemical property; structural characteristic; antioxidant activity (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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