The Drying Method Affects the Physicochemical Properties, Antioxidant Activity, and Volatile Flavor of Sargassum fusiforme

• Published in: Journal of food processing and preservation Vol. 2024; no. 1
• Main Authors: Song, Jiayao, Yin, Chenjing, Liu, Wenkai, Wu, Mingjiang, Su, Laijin, Chen, Peichao
• Format: Journal Article
• Language: English
• Published: John Wiley & Sons, Inc 14.09.2024
• Subjects: Analysis; Antioxidants; Fructose; Light; Methods; Polysaccharides
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1155/2024/4717136

In this study, five drying methods (hot air drying [HD], light wave drying [LD], far infrared drying [FID], freeze drying [FD], and heat pump drying [HPD]) were applied to dry Sargassum fusiforme . The color, rehydration rate (RR), and volatile flavor substances of dried S. fusiforme were compared and analyzed, and the content, molecular weight (Mw), monosaccharide composition, and antioxidant activity of dried S. fusiforme crude polysaccharides (SFCPs) were analyzed. The results showed that S. fusiforme dried by different drying methods showed different colors. FD produced S. fusiforme with better RR ( p < 0.05). The Mw of the SFCPs were 624.06, 534.86, 683.00, 1077.13, and 981.91 kDa, respectively, for HD, LD, FID, FD, and HPD. The Mw and DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) radical scavenging rates of SFCP‐FD were greater than those of the remaining four drying methods; however, the ABTS (2,2 ′ ‐azobis‐3‐ethylbenzothiazoline‐6‐sulfonic acid) and OH (hydroxyl) radical scavenging rates were highest in the SFCP‐HPD. GC‐IMS analysis showed that the drying method affected the content and composition of volatile flavor compounds. Principal component analysis (PCA) analysis indicated that the flavors of dried S. fusiforme were quite different from that of fresh S. fusiforme , and the flavors of HD, LD, and FID were similar, while the flavors of FD and HPD were similar.