Optimization of Color Retaining Agent and Non-enzymatic Browning Analysis of Liguang Apricot Drying Process
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Abstract:
To improve the color and lustre of Liguang apricot during the traditional drying process and explore the change law of main substances related to non-enzymatic browning, the Liguang apricot produced in Xinjiang Province was taken as the material for study. The effect of citric acid, phytic acid and L-cysteine on the color and lustre of dried Liguang apricot was analyzed and studied. On the basis of the single factor experiment, the optimum concentration of the soaking liquid was determined through the Box-Benhnken experiment, with L* value as the indicator. The content of ascorbic acid, total phenols, free amino acid and reducing sugar and the variation of L* value during the drying process of the Liguang apricot which had been processed with compound color fixative were studied. Also, the non-enzymatic browning parameters were analyzed through correlation analysis. The results showed that the impact degree of the factors was as follows: phytic acid > L-cysteine > citric acid, and the best compound effect came from the following concentration combination: 0.60% of citric acid, 0.06% of phytic acid and 0.20% of L-cysteine. The measured value of L* was 42.18±0.22 with a good color protection effect; after drying, the contents of ascorbic acid, reducing sugars, total phenols, and free amino acids of dried apricot slices decreased by 85.68%, 36.53%, 64.00%, and 23.03% respectively, compared with fresh fruits. In conclusion, the compound sulfur-free color fixative can effectively inhibit the Maillard reaction and the oxidation of ascorbic acid of Liguang apricot during its drying process and improve the color and lustre of the dried Liguang apricot.
