Heating and grinding degree regulation: Amadori compounds (ACs) accumulation and antioxidant activity in dried jujube Powder

Shunjie Li

doi:10.1016/j.fbp.2026.05.016

Heating and grinding degree regulation: Amadori compounds (ACs) accumulation and antioxidant activity in dried jujube Powder

2026-05-24

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AI

S

Shunjie Li

K

Kexin Xu

杨

杨成 (Cheng Yang)

L

Lianfu Zhang *

DOI：10.1016/j.fbp.2026.05.016

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Abstract

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• Categories and content characteristics of Amadori compounds (ACs) in jujube powder were investigated • Maillard reaction extent and ACs accumulation in jujube powder of varying particle sizes were evaluated • Optimal Maillard reaction temperature combined with spray drying significantly increased ACs content in jujube powder

Keywords:

Amadori compounds

Maillard reaction

jujube powder

spray drying

antioxidant activity

Heating and grinding degree regulation: Amadori compounds (ACs) accumulation and antioxidant activity in dried jujube Powder

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