Effects of different drying methods on antioxidant activities of Cudrania Tricuspidata fruit powder and its effects on the product quality of marinated chicken breast

The aim of this study was to assess the antioxidant activity of Cudrania tricuspidata fruit powder processed with different drying methods (oven drying versus. freeze‐drying), and two levels (0.5 and 1 g/100 g) of oven‐dried C. tricuspidata fruit powder (OCFP) on the physicochemical properties and antioxidant activities of raw and cooked marinated chicken breast. The OCFP exhibited stronger antioxidant activity than the freeze‐dried C. tricuspidata fruit powder (FCFP). The addition of OCFP improved the oxidative stability of the marinated chicken breasts, which showed decreases in cooking loss (%) and shear value (gf). The decreases in shear values of marinated chicken breasts were analyzed by sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE), which showed the disappearance of several protein bands in OCFP‐treated meat. The findings of this study indicated that OCFP could be used as a natural antioxidant and tenderizing agent for marinating chicken breasts during refrigerated storage. Novelty Impact Statement For the comparison of the drying method, the oven‐dried C. tricuspidata fruit powder (OCFP) exhibited stronger antioxidant activity than the freeze‐dried C. tricuspidata fruit powder (FCFP). When OCFP were added to marinated chicken breast, they improved cooking loss and tenderness, and extend the shelf‐life through retarding the lipid oxidation. Thus, OCFP at 1% could be a potential natural preservative and tenderizer for marinated chicken breast during storage.