Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices
© 2024 The Author(s)..
In current work, the effect of freezing (F), ultrasound (U), and freeze- ultrasound (FU) pretreatment on infrared combined with hot air impingement drying kinetics, cell ultrastructure, enzyme activity, and physicochemical properties of strawberry slices were explored. Results showed that FU pretreatment enhanced cell membrane permeability via forming micropores, altered water status by transforming bound water into free water and thus promoted moisture diffusivity and decreased drying time by 50% compared to the control group. FU pretreatment also extensively decreased pectin methylesterase enzyme activity and maintained quality. The contents of total phenols, anthocyanins, vitamin C, antioxidant activity, and a* value of dried strawberries pretreated by FU were extensively increased compared to the control group. U and FU pretreatments were beneficial for retaining aromatic components and organic sulfides according to e-nose analyses. The findings indicate that FU is a promising pretreatment technique as it enhances drying process and quality of strawberry slices.
| Medienart: |
E-Artikel |
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| Erscheinungsjahr: |
2024 |
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| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:22 |
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| Enthalten in: |
Food chemistry: X - 22(2024) vom: 30. Apr., Seite 101299 |
| Sprache: |
Englisch |
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| Beteiligte Personen: |
Jiang, Da-Long [VerfasserIn] |
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| Links: |
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| Themen: |
Antioxidant activity |
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| Anmerkungen: |
Date Revised 03.04.2024 published: Electronic-eCollection Citation Status PubMed-not-MEDLINE |
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| doi: |
10.1016/j.fochx.2024.101299 |
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| funding: |
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| Förderinstitution / Projekttitel: |
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| PPN (Katalog-ID): |
NLM370489411 |
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| 245 | 1 | 0 | |a Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices |
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| 500 | |a Date Revised 03.04.2024 | ||
| 500 | |a published: Electronic-eCollection | ||
| 500 | |a Citation Status PubMed-not-MEDLINE | ||
| 520 | |a © 2024 The Author(s). | ||
| 520 | |a In current work, the effect of freezing (F), ultrasound (U), and freeze- ultrasound (FU) pretreatment on infrared combined with hot air impingement drying kinetics, cell ultrastructure, enzyme activity, and physicochemical properties of strawberry slices were explored. Results showed that FU pretreatment enhanced cell membrane permeability via forming micropores, altered water status by transforming bound water into free water and thus promoted moisture diffusivity and decreased drying time by 50% compared to the control group. FU pretreatment also extensively decreased pectin methylesterase enzyme activity and maintained quality. The contents of total phenols, anthocyanins, vitamin C, antioxidant activity, and a* value of dried strawberries pretreated by FU were extensively increased compared to the control group. U and FU pretreatments were beneficial for retaining aromatic components and organic sulfides according to e-nose analyses. The findings indicate that FU is a promising pretreatment technique as it enhances drying process and quality of strawberry slices | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Antioxidant activity | |
| 650 | 4 | |a Freezing combined ultrasound pretreatment | |
| 650 | 4 | |a Strawberry slices | |
| 650 | 4 | |a Ultrastructure | |
| 650 | 4 | |a Volatile compounds | |
| 650 | 4 | |a Water state | |
| 700 | 1 | |a Wang, Qing-Hui |e verfasserin |4 aut | |
| 700 | 1 | |a Huang, Chu |e verfasserin |4 aut | |
| 700 | 1 | |a Sutar, Parag Prakash |e verfasserin |4 aut | |
| 700 | 1 | |a Lin, Ya-Wen |e verfasserin |4 aut | |
| 700 | 1 | |a Okaiyeto, Samuel Ariyo |e verfasserin |4 aut | |
| 700 | 1 | |a Lin, Zi-Fan |e verfasserin |4 aut | |
| 700 | 1 | |a Wu, Yun-Tian |e verfasserin |4 aut | |
| 700 | 1 | |a Ma, Wen-Ming |e verfasserin |4 aut | |
| 700 | 1 | |a Xiao, Hong-Wei |e verfasserin |4 aut | |
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