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Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid.
Food Chem. 2021 Apr 16; 342:128359.FC

Abstract

In order to evaluate the effects of drying methods on the drying characteristics, quality (color, volatile oil (VO) content, shikimic acid (SA) content, trans-anethole content in the star anise volatile oil (TA-O)) and flavor components of star anise (Illicium verum Hook.f.), we tested five different methods (hot air drying (HAD), heat pump drying (HPD), far infrared radiation drying (FIRD), microwave drying (MD), and sun drying (SD)) with or without blanching to dry fresh star anise. Results showed MD had a shorter drying time than others, as well as the highest SA content (125.56 mg/g d.b.). HPD sample exhibited higher VO content (12.27% d.b.) and TA-O (113.30 mg/g d.b.) than those dried with other methods. HPD can improved the dominant flavor compounds of star anise, including trans-anethole (4165.46 mg/100 g d.b.), estragole (176.50 mg/100 g d.b.), linalool (280.69 mg/100 g d.b.), and (+)-limonene (471.18 mg/100 g d.b.). Samples treated with HPD-B had the highest comprehensive score (4.59) in the flavor principal component analysis. Therefore, HPD was more suitable for star anise drying as it maintaining quality. The better quality (higher flavor quality and better appearance) was found in HPD-B.

Authors+Show Affiliations

College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China.Food and Pharmaceutical Engineering Institute, Guiyang University, Guiyang, Guizhou 550005, PR China.College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China.College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China.College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China.College of Food Science, Southwest University, 2 Tiansheng Road, Beibei, Chongqing 400715, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products on Storage and Preservation (Chongqing), Ministry of Agriculture, Chongqing 400715, PR China; Chinese-Hungarian Cooperative Research Centre for Food Science, Chongqing 400715, PR China. Electronic address: kanjianquan@163.com.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

33092919

Citation

Shi, Yue, et al. "Assessment of Fresh Star Anise (Illicium Verum Hook.f.) Drying Methods for Influencing Drying Characteristics, Color, Flavor, Volatile Oil and Shikimic Acid." Food Chemistry, vol. 342, 2021, p. 128359.
Shi Y, Chen G, Chen K, et al. Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid. Food Chem. 2021;342:128359.
Shi, Y., Chen, G., Chen, K., Chen, X., Hong, Q., & Kan, J. (2021). Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid. Food Chemistry, 342, 128359. https://doi.org/10.1016/j.foodchem.2020.128359
Shi Y, et al. Assessment of Fresh Star Anise (Illicium Verum Hook.f.) Drying Methods for Influencing Drying Characteristics, Color, Flavor, Volatile Oil and Shikimic Acid. Food Chem. 2021 Apr 16;342:128359. PubMed PMID: 33092919.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Assessment of fresh star anise (Illicium verum Hook.f.) drying methods for influencing drying characteristics, color, flavor, volatile oil and shikimic acid. AU - Shi,Yue, AU - Chen,Guangjing, AU - Chen,Kewei, AU - Chen,Xuhui, AU - Hong,Qingyue, AU - Kan,Jianquan, Y1 - 2020/10/13/ PY - 2020/02/26/received PY - 2020/09/08/revised PY - 2020/10/07/accepted PY - 2020/10/24/pubmed PY - 2021/2/12/medline PY - 2020/10/23/entrez KW - Drying method KW - Flavor components KW - Physicochemical properties KW - Star anise SP - 128359 EP - 128359 JF - Food chemistry JO - Food Chem VL - 342 N2 - In order to evaluate the effects of drying methods on the drying characteristics, quality (color, volatile oil (VO) content, shikimic acid (SA) content, trans-anethole content in the star anise volatile oil (TA-O)) and flavor components of star anise (Illicium verum Hook.f.), we tested five different methods (hot air drying (HAD), heat pump drying (HPD), far infrared radiation drying (FIRD), microwave drying (MD), and sun drying (SD)) with or without blanching to dry fresh star anise. Results showed MD had a shorter drying time than others, as well as the highest SA content (125.56 mg/g d.b.). HPD sample exhibited higher VO content (12.27% d.b.) and TA-O (113.30 mg/g d.b.) than those dried with other methods. HPD can improved the dominant flavor compounds of star anise, including trans-anethole (4165.46 mg/100 g d.b.), estragole (176.50 mg/100 g d.b.), linalool (280.69 mg/100 g d.b.), and (+)-limonene (471.18 mg/100 g d.b.). Samples treated with HPD-B had the highest comprehensive score (4.59) in the flavor principal component analysis. Therefore, HPD was more suitable for star anise drying as it maintaining quality. The better quality (higher flavor quality and better appearance) was found in HPD-B. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/33092919/Assessment_of_fresh_star_anise__Illicium_verum_Hook_f___drying_methods_for_influencing_drying_characteristics_color_flavor_volatile_oil_and_shikimic_acid_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0308-8146(20)32221-4 DB - PRIME DP - Unbound Medicine ER -