Color sensory characteristics, nutritional components and antioxidant capacity of Zanthoxylum bungeanum Maxim. as affected by different drying methods

Abstract

Fresh Zanthoxylum bungeanum Maxim. (Z. bungeanum) easily lose its color attributes and nutritional properties during drying. This study aimed to evaluate the influences of four different drying techniques, including shade drying (SD), hot air drying (HAD), far−infrared drying (FID), and freeze drying (FD) on the quality maintenance of ‘Fengjiao’ Z. bungeanum. The color attributes, essential oil content and compositions, total alkylamides content (TALC), total anthocyanin content (TAC), total phenol content (TPC), total flavone content (TFC), and antioxidant activity of Z. bungeanum were determined. Results found that HAD caused the most reduction in its nutritional components; SD maintained higher retention of essential oil compositions, but resulted in the lower TAC, TPC, TFC, and antioxidant activity compared with FID and FD treatments. However, FD maintained the highest nutrients content and antioxidant activity of Z. bungeanum. Thus, FD is an efficient drying method that shows potential applications in maintaining the quality of Z. bungeanum.