Abstract: the effects of microwave drying equipment, freeze drying, hot air drying and spray drying on the hydration characteristics and antioxidant capacity of the whole powder of purple sweet potato “Wan Zi 56” were studied. The results showed that the water holding capacity and rehydration ability of the purple sweet potato powder prepared by freeze-drying were higher than that of hot air drying, microwave drying and spray drying, but the water solubility was the worst.
Drying resulted in a loss of 27.64% to 52.66% of anthocyanins in purple sweet potato powder. The maximum retention rate of anthocyanins in freeze dried and spray dried purple sweet potato powder was significantly higher than that in other two drying methods (P < 0.05). The DPPH free radical scavenging and reducing power of spray dried purple sweet potato powder were the strongest, while the freeze-dried purple sweet potato powder had the strongest inhibition of lipid peroxidation.
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