文献类型：期刊文献

英文题名：Effect of different drying methods at temperatures on nutrition quality of pecan

作者：Huang, Mei[1] He, Mucheng[3] Yao, Xiaohua[2] Dai, Qingyu[3] Wang, Kailiang[2] Yue, Xianghua[1] Fan, Keke[1] Chang, Jun[2]

第一作者：Huang, Mei

通信作者：Chang, J[1]

机构：[1]Int Ctr Bamboo & Rattan, Sanya Res Base, Sanya 572022, Peoples R China;[2]Chinese Acad Forestry, Res Inst Subtrop Forestry, Fuyang 311400, Peoples R China;[3]Anhui Lvyi Ecol Technol Co Ltd, Hefei 246200, Peoples R China

年份：2025

卷号：146

外文期刊名：JOURNAL OF FOOD COMPOSITION AND ANALYSIS

收录：;Scopus(收录号：2-s2.0-105007557545);WOS:【SCI-EXPANDED(收录号:WOS:001510505700001)】；

基金：This study was supported by the National Key R&D Program of China (2022YFD220040203) .

语种：英文

外文关键词：Amino acids; Drying; OPLS-DA; Nutrient biomarkers; K-means clustering

摘要：There are fewer reports on the nutritional quality of pecans subjected to drying temperatures.In this study, we explored the effects of four drying temperatures (freeze-drying (FD), low-temperature drying (LD), mediumtemperature drying (MD), and high-temperature drying (HD)) on the nutritional quality of pecans (Carya illinoinensis). The results demonstrated that MD significantly increased (p < 0.05) the content of C18:3 (omega-3) and most amino acids in both pecan varieties. Notably, C18:3 (omega-3) levels were over 4 % higher under MD compared to the other three drying temperatures, while the characteristic amino acids Arg, Cys, and Tyr were more than 7.5 % higher than other drying temperatures. In comparison, FD excelled in retaining Mn, with its Mn content significantly increased (p < 0.05) by over 25 % compared to LD. OPLS-DA analysis revealed significant differences in nutrient composition among the drying temperatures. Key biomarkers, including C16:1 (omega-7), C18:3 (omega-3), the E/T ratio, and unsaturated fatty acids (UFA), were identified as distinguishing factors for the various drying temperatures. Additionally, the study uncovered intricate relationships among nutrients, highlighting a strong positive correlation among amino acids and a significant negative correlation between C18:1 (omega-9) and other components. These findings provide valuable insights for optimizing drying processes to maximize the nutritional value of pecans.