Microwave vacuum drying of lotus (Nelumbo nucifera Gaertn.) seeds: Effects of ultrasonic pretreatment on color, antioxidant activity, and rehydration capacity

• Published in: Food science & technology Vol. 149; p. 111603
• Main Authors: Zhao, Yingting, Zhu, Hongzhang, Xu, Jingxin, Zhuang, Weijing, Zheng, Baodong, Lo, Y. Martin, Huang, Zijian, Tian, Yuting
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.09.2021
• Subjects: 4-hydroxybenzoic acid; Antioxidant activity; caffeic acid; chlorogenic acid; Color; gallic acid; humans; Microwave vacuum drying; Nelumbo nucifera; rehydration; Rehydration kinetics; rutin; shelf life; superoxide anion; Ultrasonic pretreatment; ultrasonics; Deff; Ultrasonic pretreatment; FSEM; Lotus seeds; Antioxidant activity; Microwave vacuum drying; Color; Rehydration kinetics; MVD; UP; PPO; HPLC

Arguably the oldest method human use to extent the shelf life of food, drying inevitably inherits undesirable physiochemical changes due mainly to how the moisture in food is removed. The present study investigated how ultrasonic pretreatment (UP) affected the color, antioxidant capacity, and rehydr...