Effects of blanching combined with drying on polyphenolic compounds and bioactivity in Lilium lancifolium
Year: 2026
Type: article
Abstract: BACKGROUND: Lilium lancifolium bulbs are edible-medicinal resources rich in polysaccharides, proteins, polyphenols, and saponins, but fresh bulbs are prone to browning, nutrient loss, and microbial contamination. Blanching combined with drying is a key postharvest strategy for maintaining quality. This study evaluated steam and hot-water blanching followed by hot-air drying to determine their effects on color, polyphenols, antioxidant activity, and cytotoxicity. RESULTS: Blanching markedly reduced browning, with steam for 15 min and hot water for 2 min showing the best color protection. Treatments enhanced polyphenol retention, reducing losses of regaloside A and promoting accumulation of regaloside E. Antioxidant capacity was highest after 6 min of hot-water blanching, while 10 min of steam blanching produced the strongest antiproliferative effect with good selectivity (selectivity index = 5.08). Multi-criteria decision analysis identified hot-water blanching for 6 min (B6-D) as optimal and steam blanching for 10 min (S10-D) as secondary. CONCLUSION: Blanching-drying synergy effectively improved color stability, preserved key phenolics, and enhanced bioactivity in L. lancifolium bulbs. Hot-water blanching for 6 min followed by drying is recommended as the optimal method, providing a scientific basis for high-quality processing and functional product development. © 2026 Society of Chemical Industry.
DOI: 10.1002/jsfa.70512
Authors: Hong Quan, Baoxin Zhang, Yixi Cai, Yujiang Yuan, Jiang Liu, Tingting Wang, Xiaozhong Lan, Xinbo Guo
Language: English
Topic: Food Drying and Modeling
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: bronze
OpenAlex ID: W7129040292