Application of blanching pretreatment in herbaceous peony (Paeonia lactiflora Pall.) flower processing : Improved drying efficiency, enriched volatile profile and increased phytochemical content

Journal article


Xu, Huihuang, Wu, Min, Zhang, Xiuxin, Wang, Bo, Wang, Shunli, Zheng, Zhian, Li, Dong and Wang, Fang. (2022). Application of blanching pretreatment in herbaceous peony (Paeonia lactiflora Pall.) flower processing : Improved drying efficiency, enriched volatile profile and increased phytochemical content. Industrial Crops and Products. 188(Part A), p. Article 115663. https://doi.org/10.1016/j.indcrop.2022.115663
AuthorsXu, Huihuang, Wu, Min, Zhang, Xiuxin, Wang, Bo, Wang, Shunli, Zheng, Zhian, Li, Dong and Wang, Fang
Abstract

Although various techniques have been developed to dry herbaceous peony (Paeonia lactiflora Pall.) flowers, the dried products usually have a low retention level of bioactive compounds, which limits the valorization of peony-derived products. This work is the first to employ steam blanching (SB), high-humidity hot air impingement blanching (HHAIB), and vacuum-steam pulsed blanching (VSPB) before drying to improve the drying efficiency and quality of dried peony flowers. Results showed blanching pretreatment led to significant (p < 0.05) reductions in drying time by 7.02–40.35% and energy consumption by 6.86–39.96%, respectively. The final dried samples also exhibited reductions in browning degree by 30.93–62.89% and shrinkage ratio by 30.05–68.83%, respectively. Based on blanching pretreatment, the retention levels of bioactive compounds in dried samples were significantly (p < 0.05) improved. The dried samples blanched with VSPB possessed the highest contents of gallic acid (76.76 ± 1.75 mg/100 g DW), catechins (0.327 ± 0.010 mg/100 g DW), paeoniflorin (51.00 ± 1.41 mg/100 g DW), total phenolic (85.41 ± 1.81 mg GAE/100 g DW), flavonoid (11.00 ± 0.26 mg RE/100 g DW), and sugar (22.86 ± 0.13 g/100 g DW), thus causing superior antioxidant capacity. Furthermore, a total of 28 volatiles were identified, with alcohols (8.58–166.10 μg/g), alkanes (11.69–70.01 μg/g), and terpenes (5.89–47.93 μg/g) being the dominant contributors to the flavor of dried samples. This work provides insight for researchers to develop dried peony flowers with high added value using an energy-efficient strategy in the future.

Keywordspaeonia lactiflora pall.; vacuum-steam pulsed blanching; volatile compounds; phenolic components; paeoniflorin; antioxidant capacity
Year2022
JournalIndustrial Crops and Products
Journal citation188 (Part A), p. Article 115663
PublisherElsevier BV
ISSN0926-6690
Digital Object Identifier (DOI)https://doi.org/10.1016/j.indcrop.2022.115663
Scopus EID2-s2.0-85138454615
Page range1-15
FunderNational Administration of Traditional Chinese Medicine
China Agricultural Research System of MOF and MARA
National Natural Science Foundation of China (NSFC)
Natural Science Foundation of Beijing Municipality
Publisher's version
License
All rights reserved
File Access Level
Controlled
Output statusPublished
Publication dates
Online21 Sep 2022
Publication process dates
Accepted12 Sep 2022
Deposited11 Jan 2023
Grant IDZYYCXTD-D-202205
CARS-21
32171912
32272007
6182022
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