LWT-FOOD SCIENCE AND TECHNOLOGY
·
2024
·
IF 6
Dongsheng Hu,Gaoji Yang,Xiaogang Liu,Yuyue Qin,Fujie Zhang,Zhiqing Sun,Xinle Wang
Drying is a crucial process in the production of tea. The effects of sun drying (SD), hot air drying (HAD), microwave drying (MD), vacuum drying (VD) and freeze drying (FD) on the color, taste, bioactive, and aroma of coffee pulp tea (CPT) were evaluated systematically. The results showed that FD could better retain the original color, total phenolics (4.75 mg/mL), trigonelline (0.31 mg/mL), chlorogenic acid (0.067 mg/mL), protocatechuic acid (0.81 mg/mL), and total soluble sugars (24.33 mg/mL) of CPT, but its drying time was longer (32.56 h), and the taste and flavor were the worst. HAD and SD displayed the highest loss rates of most bioactive components, exceeding 40%. In contrast, MD can better improve the quality of CPT, giving it a better color, superior retention of bioactive components, and the most attractive taste and aroma, and decrease the drying time by 66.1% and 96.5%, respectively. Overall, MD is a promising production method for obtaining high-value-added CPT products.
研究领域:
食品科学
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农业工程
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化学
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产品关联
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2022
·
IF 6.056
Shiya Ren,Enping Zheng,Tingxue Zhao,Shunqiang Hu,Hailong Yang
Coprinus comatus contains a variety of bioactive and umami compounds and is regarded as “the rising star of fungi”. To maximally maintain its quality, the physicochemical and antioxidant properties of C. comatus were investigated and compared, after undergoing hot air drying (HAD), infrared drying (IRD), microwave drying (MD) and freeze drying (FD). Results showed that different drying methods have their respective advantages. FD sample showed the lowest color difference and highest rehydration ratio, as well as provided the highest retention of gallic acid (223.76 μg/g) and protocatechuic acid (336.67 μg/g), thereby demonstrating highest free radicals (DPPH· and ABTS·) scavenging activity. MD significantly retained polysaccharide (113.36 mg/g), coumaric acid (13.36 μg/g) and p-hydroxybenzoic acid (35.09 μg/g), and exhibited higher ferric reducing antioxidant power. IRD and HAD led to higher contents of monosodium glutamate-like free amino acids and flavor 5′-nucleotide. In addition, IRD sample had the highest equivalent umami concentration value (1145.73 g MSG/100 g). Comprehensively, FD was better to preserve the antioxidants, while IRD would be a potential method to produce dried C. comatus with high umami concentration.
研究领域:
食品科学
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营养学
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生物化学
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农业工程
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产品关联
DOI
高影响因子
JOURNAL OF FOOD BIOCHEMISTRY
·
2024
·Vol. 2024
·期 1
·3900785
·
IF 3.5
Wei Ren,Jian Xu,Yongping Zhang,Yanyan Miao,Yao Liu
The aim of this study is to investigate efficient, cost-effective, and high-quality drying technologies for Rosa roxburghii Tratt. Five drying methods—hot air drying (HAD), microwave drying (MD), vacuum drying (VD), microwave vacuum drying (MVD), and freeze vacuum drying (FVD), were employed to dry Rosa roxburghii Tratt. The study focused on evaluating drying characteristics, colors, texture and structure, and microstructure, as well as the content of active ingredients and antioxidant activity of Rosa roxburghii Tratt. The results of drying kinetics indicated that the Wang and Singh model was the most suitable for FVD, while the Page model was optimal for the other four drying methods. Rosa roxburghii Tratt subjected to HAD exhibited the highest energy consumption per unit but the lowest ΔE and the highest TFC. The microstructure of Rosa roxburghii Tratt under different drying methods was analyzed. Rosa roxburghii Tratt dried using MD experienced serious cell rupture, resulting in a large loss of active ingredients and the worst antioxidant ability, but it had the fastest drying rate. On the other hand, Rosa roxburghii Tratt dried under VD had the microstructure with the least pore space, leading to slower drying speed and the highest total polyphenol content. Rosa roxburghii Tratt dried using MVD had the least hardness and chewiness, with slightly better Δ E and active ingredient content compared to MD. FVD Rosa roxburghii Tratt took the longest time to dry, with the greatest Δ E difference, hardness, and chewiness, but it had the highest Vitamin C content and the most powerful antioxidant ability. Principal component analysis (PCA)–entropy weighting method was used to provide comprehensive scores for the different drying methods, with FVD, HAD, VD, MVD, and MD were 0.8107, 0.7037, 0.4499, 0.2746, and 0.0586 respectively. Through comprehensive analysis, we demonstrated that the quality of Rosa roxburghii Tratt obtained via FVD and HAD is satisfactory. Additionally, HAD is characterized by its economic efficiency and convenience, providing valuable insights for the industrial production of Rosa roxburghii Tratt drying.
研究领域:
食品科学
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农业工程
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采后技术
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植物科学
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产品关联
DOI
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
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2020
·Vol. 44
·期 11
·e14896
·
IF 1.405
Yuanhui Li,Na Wan,Zhenfeng Wu,Xuecheng Wang,Ming Yang
In this study, a three-stage microwave-vacuum, pulsed-vacuum, and vacuum drying method (MVD-PVD-VD) was proposed to reduce the quality loss of dried lotus seeds. The effects of MVD-PVD-VD, double combination of microwave vacuum drying, and pulsed vacuum drying (MVD-PVD), PVD, MVD, VD, and hot air drying (HAD) on the quality of lotus seeds were comparatively investigated. Results showed that MVD-PVD-VD took some advantages over the other four drying methods as it allowed the lowest shrinkage, and the highest porosity, rehydration capacity, total phenolic content, and nine phenolics contents. It was shown that with the decreasing moisture content of conversion point for the changing of MVD into PVD and PVD into VD during MVD-PVD-VD, the required drying time and shrinkage ratio decreased, and porosity and rehydration capacity increased. This study demonstrated that MVD-PVD-VD is an effective alternative method for the drying of lotus seeds. Practical applications Lotus seeds, the mature fruit from the Nelumbo nucifer , are important commercial crops and widely consumed as dietary staple or dietary supplement in many countries. Because of its perishable characteristic, fresh lotus seeds must be dehydrated to extend its shelf-life for off-season use. Drying is one of the most important and worldwide spread methods for food preservation. However, conventional drying methods are time-consuming and may cause significant loss in the quality of the product. To this end, a three-stage microwave-vacuum, pulsed-vacuum, and vacuum drying method are proposed in this paper to dehydrate lotus seeds. Results showed that this method is an effective alternative method for the drying of lotus seeds.
研究领域:
食品科学
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农业工程
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DOI
高影响因子
FOOD CHEMISTRY
·
2023
·
IF 8.8
Ying Bu,Yue Zhao,Yang Zhou,Wenhui Zhu,Jianrong Li,Xuepeng Li
The present study investigated the effects of five different drying methods, namely hot-air drying (HAD), cold-air drying (CAD), microwave combined oven drying (MCOD), infrared radiation drying (IRD) and vacuum freeze drying (VFD) on the physicochemical properties and flavor of red sea bream surimi. The L* value of the VFD treatment group (77.17) was significantly higher compared to other treatments ( P < 0.05). The TVB-N content of the five surimi powder remained within an acceptable range. A total of 48 volatile compounds were identified in surimi powder, with the VFD and CAD groups exhibiting superior odor and taste characteristics, as well as a more a more uniformly smooth surface. The gel strength (4402.00 g.mm ) and water holding capacity (92.21%) of rehydrated surimi powder in CAD group were the highest, followed by the VFD group. In conclusion, CAD and VFD can be considered as an effective technique for preparing surimi powder.
研究领域:
食品科学
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生物化学
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产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2023
·
IF 6.1
Dongsheng Hu,Xiaogang Liu,Yuyue Qin,Jiatong Yan,Rongmei Li,Qiliang Yang
This study evaluated the effects of hot air drying (HAD), microwave drying (MD), vacuum drying (VD), sun drying (SD) and vacuum freeze drying (VFD) on the physical properties, bioactive components, antioxidant capacity, volatile components and industrial application of coffee peel. The results showed VFD could retain the appearance color, total phenolics (19.49 mg GAE/g DW), total flavonoids (9.65 mg CE/g DW), caffeine (3.15 mg/g DW), trigonelline (2.71 mg/g DW), and antioxidant capacities of fresh sample to the greatest extent, but its operating cost was significantly higher than other treatments and total volatile components were in the minimum levels. HAD and SD exhibited the highest loss rates of total phenols and antioxidant capacities, exceeding 50%. MD offered the lowest operating cost, superior retention of bioactive components, and the richest variety and quantity of volatile compounds. Therefore, it is recommended to use MD to dehydrate the coffee peel in actual production.
研究领域:
食品科学
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农业工程
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化学工程
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产品关联
DOI
PubMed
高影响因子
FOOD CHEMISTRY
·
2024
·
IF 8.5
Zhaogai Wang,Lili Zhao,Pengfei Jiang,Guanying Shi,Le Zhang,Wenkui Zhu,Zhimin Xu
Sulfur-containing compounds are responsible for the aroma of Toona sinensis shoot (TS). In this study, vacuum-freeze-drying (VFD), microwave-drying (MD), and hot-air-drying at 100 and 40 °C (HAD100 and HAD40, respectively), were applied to dehydrate perishable TS for preservation. VFD-TS retained most aroma of fresh/raw TS after rehydration. The content of sulfur-containing compounds reached to 118.00 µg/g with leading by methyl thiirane, ( E,E )/( E,Z )/( Z,Z )-bis-(1-propenyl) disulfides, and ( Z )/( E )-2-mercapto-3,4-dimethyl-2,3-dihydrothiophenes accounting for 86.33 %. They were undetected in the rehydrated MD-TS and HAD100-TS, as the indigenous enzymes in TS were deactivated under their dehydration conditions. Interestingly, the sulfur-containing compounds was restored by 77.47 % after the TS was treated by gamma-glutamyl transferase (GGT). Thus, the release of sulfur-containing compounds from TS could depend on GGT reaction. It was different from alliaceous vegetables relying on alliinase reaction. The results revealed the aroma formation in TS and provided an approach to enhance the aroma of TS dried by different methods.
研究领域:
食品科学
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农学
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化学
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生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
·
2025
·
IF 6.6
Rui Min,Jianxin Chen,Jing Zhu,Qian Zhou,Fangxiang Xu,Fang Wang,Yuwan Wang,Jizhong Yu,Junfeng Yin
This study compared three drying methods for instant green tea (IGT): conventional spray-drying (CSD, inlet air temperature 170 °C, outlet air temperature 78 °C), freeze-drying (FD, initial temperature −45 °C), and electrostatic spray-drying (ESD, inlet air temperature 70 °C, outlet air temperature 38–42 °C).Statistical analysis revealed significant differences in IGT quality among the drying methods. Freeze-dried IGT demonstrated the lowest moisture content (3.6 ± 0.11 %) and water activity (0.23 ± 0.01), with Electrostatic spray-dried IGT showing comparable results, Conventionally spray-dried IGT exhibited significantly higher moisture content. Freeze-dried IGT achieved the highest yield (42 ± 0.32 %) and solubility, while Electrostatic spray-dried IGT (38 ± 0.27 %) outperforming Conventionally spray-dried IGT (35 ± 0.43 %). Sensory evaluations indicated that Freeze-dried and Electrostatic spray-dried IGT exhibited more balanced flavors, Electrostatic spray drying IGT scored closely to Freeze-dried IGT in astringency (4.92 ± 0.10 vs 5.77 ± 0.15) and bitterness (4.23 ± 0.06 vs 4.74 ± 0.15), with both significantly outperforming Conventionally spray-dried IGT (p < 0.05). Chemical analysis showed Freeze-dried IGT retained the highest levels of caffeine (7.74 ± 0.01 mg/g), amino acids (231.99 ± 0.36 mg/g), gallic acid (1.55 ± 0.52 mg/g), and total polyphenols (301.3 ± 8.16 mg/g), followed by Electrostatic spray-dried IGT. Conventionally spray-dried IGT showed significantly lower concentrations. Antioxidant capacity followed the order Freeze-dried IGT > Electrostatic spray-dried IGT > Conventionally spray-dried IGT, consistent with polyphenol content. Volatile compound analysis identified 103 aroma compounds in Freeze-dried IGT, 66 in Electrostatic spray-dried IGT, and 32 in Conventionally spray-dried IGT. Odor activity value (OAV) analysis determined 13 key aroma compounds, including linalool, β-damascenone, geraniol, and decanal, as well as benzeneacetaldehyde, nonanal, and (E,E)-2,4-heptadienal, critical contributors to the chestnut-like aroma. The total concentration of these compounds showed a trend of Freeze-dried IGT > Electrostatic spray-dried IGT > Conventionally spray-dried IGT, aligning with sensory evaluation results for chestnut-like aroma intensity. Overall, the three drying methods significantly impacted IGT quality. Research shows that electrostatic spray drying is more suitable than conventional spray drying for producing high quality and high fidelity IGT, when using high-quality tea raw materials, with product quality close to that of freeze dried IGT. Thus, electrostatic spray drying offers a novel method for manufacturing high quality instant green tea.
研究领域:
食品科学
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农产品加工
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化学分析
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感官科学
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抗氧化研究
✓ 已验证
产品关联
DOI
高影响因子
FOOD CHEMISTRY
·
2021
·
IF 7.514
Chao Wang,Juan Li,Ya Zhang,Zhongrong He,Yin Zhang,Xingmin Zhang,Zhuoyue Guo,Jianan Huang,Zhonghua Liu
The sensory qualities , aroma profile, and microstructural features of instant Pu-erh teas (IPTs) produced by electrostatic spray drying (ESD) were evaluated by sensory and instrumental analyses and compared with those produced by other drying methods (freeze-drying [FD], vacuum drying [VD], and conventional spray drying [CSD]). The sensory qualities of ESDIPT were similar to those of FDIPT, and better than those of VDIPT and CSDIPT. Eighty-eight volatiles were detected in all IPTs, and 45 odor-active compounds were captured. Most of their OAVs were higher in ESDIPT than in VDIPT and CSDIPT but were lower than those in FDIPT. Dihydro-β-ionone had the highest OAV. Aroma recombination experiments were performed to verify the identification results. ESDIPT was present in the shape of microspheres with many regular concave surfaces, which was different from those treated by other drying methods. In terms of sensory quality and productivity, ESD would be a potential method for IPT production.
研究领域:
食品科学
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茶叶技术
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农学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Foods
·
2024
·
IF 4.7
Qiuqiu Zhang,Sha Wu,Qinghua Dai,Peng Hu,Guangjing Chen
Drying conditions significantly impact the compositions and microstructures of polysaccharides, leading to various effects on their chemical characteristics and bioactivities. The objective of this study was to investigate how different industrial drying techniques, i.e., hot air drying, infrared drying, microwave vacuum drying, and freeze drying, affect the structural properties and biological activities of polysaccharides extracted from Rosa roxburghii Tratt fruit (RRTP). Results revealed that these drying methods significantly altered the extraction yield, molecular weights, monosaccharide ratios, contents of uronic acid and total sugars, gelling properties, particle sizes, thermal stability, and microstructures of RRTPs. However, the monosaccharide composition and functional groups of polysaccharides remained consistent across the different drying techniques. Biological activity assays demonstrated that RRTPs, particularly those processed through microwave vacuum drying (MVD-RRTP), exhibited excellent anti-linoleic acid oxidation, robust anti-glycosylation effects, and significant α-glucosidase inhibition in vitro. The outcomes of this research demonstrate that microwave vacuum drying serves as an effective pre-extraction drying method for RRTPs, enhancing their biological activities. This technique is particularly advantageous for preparing RRTPs intended for use in functional foods and pharmaceuticals, optimizing their health-promoting properties for industrial applications.
研究领域:
食品科学
·
药学
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生物技术
·
化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
Food Chemistry-X
·
2025
·
IF 8.2
Zhanxia Liu,Hongbin Wu,Yinglin Du,Xinwen Jin,Tarun Belwal,Hui Yang,Xizhe Fu
This study aimed to explore the impact of different harvest maturity stages (white, semi-ripe, and fully ripe) and various drying methods [freeze drying (FD), freeze drying followed by heat pump drying, and FD followed by far-infrared drying (FD-FID)] on the quality and aroma profile of gray jujube powder. The results demonstrated that both the harvest maturity stage and drying methods significantly ( P < 0.05) influenced the physical properties, chemical composition, and aroma profile of gray jujube powder. Notably, the combination of semi-ripe stage and FD-FID method effectively reduced browning while improving solubility, hygroscopicity, and antioxidant activity of the jujube powder, contributing to the overall enhancement of product quality. In addition, gas chromatography–mass spectrometry analysis of volatile compounds of gray jujube powder revealed differences in aroma profiles across maturity stages and drying methods. This study provides insights into how harvest timing and drying strategies can be synergistically optimized to improve the quality and aroma profile of gray jujube powder, offering a theoretical foundation and practical guidance for industrial processing.
研究领域:
食品科学
·
农业工程
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采后技术
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分析化学
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风味化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
JOURNAL OF FOOD PROCESSING AND PRESERVATION
·
2019
·Vol. 43
·期 12
·e14277
·
IF 1.288
Xiao Gong,Xiaobing Huang,Taohua Yang,Jing Wen,Wei Zhou,Jihua Li
The effects of hot air drying (HD), freeze-drying (FD), microwave drying (MWD), natural convective drying (NCD), and vacuum drying (VD) on the physicochemical, nutritional, and antioxidant properties of okra pods were investigated. Changes in the surface morphology, color, rehydration ratio, protein, pectin, ascorbic acid, and phenolics, as well as antioxidant activities of okra pods measured by 2,2′-azinobis (3-ethylbenzo thiazoline-6-sulphonic acid) diammonium salt (ABTS), 1,1-diphenyl-2-picrylhydrazyl (DPPH), and Ferric Ion Reducing Antioxidant Power (FRAP) assays were evaluated. In general, FD products exhibited a better retention of the texture characteristics, nutritional, and antioxidant activities, and was suitable for okra pods drying, although FD was the longer time-consuming method among the five drying methods. Furthermore, NCD products were poorer in color, texture, and nutrition. Future studies should continuously focus on various combinations of different types of drying methods to supply okra pods products with the most affordable cost and the highest quality. Practical applications Physicochemical properties and antioxidant capacities of okra pods are affected by the drying process. The drying process with nonthermal, low temperature, and low content of oxygen is beneficial to the retention of nutrients and functional components. In general, freeze-drying exhibited a better texture characteristics and good antioxidant activities, although higher energy and longer time consumption was the current challenge. How to combine the different types of drying methods has become an inevitable trend and research focus.
研究领域:
食品科学
·
农业工程
·
营养学
✓ 已验证
产品关联
DOI
高影响因子
危险品化学品经营许可证（带存储）