Foods, Vol. 12, Pages 2160: Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans

Foods, Vol. 12, Pages 2160: Effects of Drying Treatments on Nutritional Compositions, Volatile Flavor Compounds, and Bioactive Substances of Broad Beans

Foods doi: 10.3390/foods12112160

Authors: Si Li Fangwei Liu Mulan Wu Yuhao Li Xiaoxiao Song Junyi Yin

In this study, different drying methods, including hot air drying, sun drying, and freeze drying were employed to dry fresh broad beans. The nutritional composition, volatile organic components and bioactive substances of the dried broad beans were systematically compared. The results indicated significant differences (p < 0.05) in nutritional composition, such as protein and soluble sugar content. Among the 66 identified volatile organic compounds, freeze drying and hot air drying significantly promote the production of alcohols and aldehydes, while sun drying effectively preserves esters. In terms of bioactive substances, broad beans dried by freeze drying exhibit the highest total phenol content as well as the strongest antioxidant capacity and gallic acid, followed by sun drying. The chemometric analysis revealed that the bioactive compounds in broad beans dried by three different methods were primarily composed of flavonoids, organic acids, and amino acids with significant differentiation. Notably, freeze-dried and sun-dried broad beans exhibited a higher concentration of differential substances.