Food Chemistry-X
·
2025
·
IF 8.2
Yinglin Jian,Ningli Wang,Zhiming Han,Yunchun Li,Ting Huo,Yuan Gong,Duolong Di,Ling Ma,Dong Pei,Jianfei Liu
Drying plays a significant role in determining the quality and bioactivity of wolfberries. This study compared four drying methods—natural drying (ND), hot air drying (HAD), vacuum freeze-drying (FD), and vacuum microwave combined with vacuum pulsation drying (VMD)—focusing on their effects on the appearance and bioactive content of wolfberries, particularly carotenoids and polysaccharides. Wolfberries dried using FD and V MD appeared plumper, smoother, and more brightly colored. Notably, VMD-treated samples (LB-V) retained the highest total carotenoid content (6.42 mg/g), including zeaxanthin (3.41 μg/g), β -carotene (52.05 μg/g), and zeaxanthin dipalmitate (139.72 μg/g). Polysaccharides (LBPs- V ) extracted from LB- V displayed a lower molecular weight (3.51 × 10 4 Da), a higher arabinose content (51.66 %), and reduced aggregation. Moreover, LBPs-V significantly decreased ALT and AST levels (by up to 67.53 % and 60.84 %), alleviated oxidative damage by reducing ROS, MDA, and NO levels (up to 84.28 %), and increased GSH (up to 77.51 %), thereby providing protective effects against ethanol- and APAP-induced liver injury. These findings highlight the significant role of drying techniques in preserving the bioactivity of wolfberries and provide valuable insights for optimizing their processing in functional food applications.
研究领域:
食品科学
·
采后技术
·
功能食品
·
植物化学
·
营养生物化学
✓ 已验证
产品关联
DOI
PubMed
高影响因子
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
·
农业工程
·
化学
✓ 已验证
产品关联
DOI
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
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
·
农业工程
·
化学工程
✓ 已验证
产品关联
DOI
PubMed
高影响因子
FOOD RESEARCH INTERNATIONAL
·
2024
·
IF 7
Rui Zhu,Xiaoxuan Ma,Dandan Li,Yongbin Han,Sivakumar Manickam,Yang Jiao,Erico Marlon Moraes Flores,Yang Tao
Herein, goji berries were pretreated with sodium carbonate (Na 2 CO 3 ) and then dried via ultrasound-assisted air drying or microwave drying. Water migration and phenolic chemistry of the berries were studied under drying. A three-dimensional ellipsoid water transport model, accounting for porosity and temperature fluctuations, was established to explore the intricacies of the drying mechanism. Generally, microwave drying promoted interior water transport compared to ultrasound drying. Among all the drying methods, MW-240 W exhibited the highest D e (from 7.34 × 10 −9 to 9.61 × 10 −9 m 2 /s) and kc (6.78 × 10 −4 m/s) values. The goji berries received a considerably high and comparable water content gradient between its surface and center along all the drying process within the first 2 s of all the drying treatments. Microwave drying diminished the water content gradient earlier than air drying and ultrasound drying treatments. Furthermore, most correlations observed among phenolics, oxidase activity, and cell wall pectin did not align with the established theories, highlighting the highly nonlinear nature of phenolic chemistry during goji berry drying. This study provides a three-dimensional model to study the mass transfer mechanism of goji berries and analyzes the evolution of polyphenols during the drying process.
研究领域:
食品科学
·
化工工程
·
植物化学
·
农业工程
✓ 已验证
产品关联
DOI
PubMed
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
·
农业工程
·
采后技术
·
植物科学
✓ 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）