Effects of Different Drying Methods on the Selenium Bioaccessibility and Antioxidant Activity of Cardamine violifolia

被引：9
|
作者：
Wang, Peiyu [1 ,2 ]
Li, Yue [3 ]
Yu, Ruipeng [1 ]
Huang, Dejian [4 ]
Chen, Shangwei [1 ]
Zhu, Song [1 ,2 ]
机构：
[1] Jiangnan Univ, State Key Lab Food Sci & Technol, Wuxi 214122, Peoples R China
[2] Jiangnan Univ, Int Joint Lab Food Safety, Wuxi 214122, Peoples R China
[3] Jiangnan Univ, Sch Food Sci & Technol, Wuxi 214122, Peoples R China
[4] Natl Univ Singapore, Dept Food Sci & Technol, Singapore 117543, Singapore
来源：
FOODS | 2023年 / 12卷 / 04期
基金：
中国国家自然科学基金;
关键词：
selenium; Se species; Cardamine violifolia; drying methods; bioaccessibility; antioxidant; BIOAVAILABILITY; FOOD;
D O I：
10.3390/foods12040758
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Understanding the effects of drying on the selenium (Se) content and Se bioaccessibility of Se-rich plants is critical to dietary supplementation of Se. The effects of five common drying methods (far-infrared drying (FIRD), vacuum drying (VD), microwave vacuum drying (MVD), hot air drying (HD), and freeze vacuum drying (FD)) on the content and bioaccessibility of Se and Se species in Cardamine violifolia leaves (CVLs) were studied. The content of SeCys(2) in fresh CVLs was the highest (5060.50 mu g/g of dry weight (DW)); after FIRD, it had the lowest selenium loss, with a loss rate of less than 19%. Among all of the drying processes, FD and VD samples had the lowest Se retention and bioaccessibility. FIRD, VD, and FD samples have similar effects on antioxidant activity.
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页数：15
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