Impacts of wheat flour substituted with various levels of Chinese yam (Dioscorea opposita Thunb.) flour (from 0% to 25%) on the dough rheological characteristics, gluten structure, baking performance, and antioxidant properties of bread were investigated. The water absorption increased significantly (p < 0.05), while development time and stability decreased remarkably (p < 0.05) as the proportion of yam flour increased. SEM results indicated that the addition of yam flour destroyed the gluten network structure in the dough. Fourier Transform Infrared Spectroscopy (FTIR) spectra showed that addition of yam flour decreased the content of α-helix and β-sheet in gluten. With the increase in the proportion of yam flour, the specific volume and overall acceptability decreased (p < 0.05) whereas the total phenolics content (TPC), polysaccharides content, total flavonoids content (TFC), allantoin content, The 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging capability, fractal dimension, and hardness increased (p < 0.05). Overall, breads made of wheat flour replacement with no more than 15% Guihuai number 2 yam flour were of a high quality and had more antioxidant properties. These showed that Guihuai number 2 had broad application prospects in baked products.

Chlorogenic acid (CA), gallic acid (GA), and resveratrol (RES) were added to a gelatin (GEL)-chitosan (CHI)-glycerol (GLY) edible coating, and their effects on the coating of fresh beef preservation were investigated. The results revealed that CA had the most significant improvement effect on fresh beef preservation. The combination of GEL-CHI-GLY-CA preserved the color of the beef better and delayed the increase of the total volatile base nitrogen, even though its total phenolic content decreased at a faster rate during beef preservation. GA also improved the preservation effect as on the 12th day of storage, the beef samples treated with GEL-CHI-GLY-GA had the lowest thiobarbituric acid reactive substances (0.76 mg Malondialdehyde (MDA)/kg) and total viable count (6.0 log cfu/g). On the whole, though RES showed an improvement on beef preservation, the improvement was not as good as the other two polyphenols. After 12 days of storage, the beef samples treated with GEL-CHI-GLY-RES had a higher pH value (6.25) than the other two polyphenol treatmed groups. Overall, the three polyphenol-added combinations increased the shelf life of beef by approximately 3–6 days compared to the control group (treated GEL-CHI-GLY with distilled water).

In the present study, we aimed to assess the effects of hot air drying (HAD), microwave drying (MD), far-infrared radiation drying (FIRD), vacuum drying (VD) and microwave vacuum drying (MVD) on the quality, bioactive components, pasting properties, antioxidant properties, in vitro digestibility and microstructure of Chinese yam. Results showed that these drying processes greatly affected the quality of yam (p<0.05). MVD yam had a good color and its bioactive components were maintained. VD and MVD samples had the lowest setback value and breakdown value, indicating that they had a better cold paste stability and hot paste stability. In addition, MVD samples had a uniform honeycomb microscopic pore structure, and thus the rehydration rate of MVD samples was significantly higher compared with the other drying approaches. When five differently dried samples were compared by principal component analysis (PCA), the MVD samples were found to have the highest comprehensive principal component values. Therefore, based on our results, MVD was an ideal approach to dry high-quality yam.

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