Enhancing infrared drying of red dragon fruit by novel and innovative thermoultrasound and microwave-mediated freeze-thaw pretreatments

被引：7
作者：
Bassey, Edidiong Joseph [1 ,2 ,3 ,4 ]
Cheng, Jun-Hu [1 ,2 ,3 ,4 ]
Sun, Da-Wen [1 ,2 ,3 ,4 ,5 ]
机构：
[1] South China Univ Technol, Sch Food Sci & Engn, Guangzhou 510641, Peoples R China
[2] South China Univ Technol, Acad Contemporary Food Engn, Guangzhou Higher Educ Mega Ctr, Guangzhou 510006, Peoples R China
[3] Engn & Technol Res Ctr Guangdong Prov Intelligent, Guangzhou Higher Educ Mega Ctr, Guangzhou 510006, Peoples R China
[4] Guangzhou Higher Educ Mega Ctr, Guangdong Prov Engn Lab Intelligent Cold Chain Log, Guangzhou 510006, Peoples R China
[5] Natl Univ Ireland, Agr & Food Sci Ctr, Food Refrigerat & Computerised Food Technol, Univ Coll Dublin, Dublin, Ireland
来源：
LWT-FOOD SCIENCE AND TECHNOLOGY | 2024年 / 202卷
基金：
中国国家自然科学基金;
关键词：
Antioxidant activity; Phytochemicals; Drying; Freeze-thaw; Infrared; Microwave; Thermoultrasound; ANTIOXIDANT CAPACITY; QUALITY;
D O I：
10.1016/j.lwt.2024.116225
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
This study investigated the effectiveness of novel and innovative pretreatments (NIP) using thermoultrasound and microwave-mediated freeze-thaw (TSFT, MWFT) for improving the mid-infrared drying of dragon fruit, as compared with recent pretreatment methods using cold plasma (CP), ultrasound (US), edible coating (EC), microwave and infrared blanching (MWB, IRB). Except for EC, all selected pretreatment methods induced ultrastructural changes, resulting in accelerated moisture removal and reduced drying time. In addition, all the pretreatments also induced modifications in colour, structure, and texture, with NIP demonstrating superior outcomes for colour, rehydration, shrinkage, and hardness properties. Blanching pretreatments (MWB and IRB) improved phytochemical and antioxidant properties, including total phenolics, betacyanin, betaxanthin, CUPRAC, hydroxyl radical scavenging, and ABTS, except for ascorbic acid, which was better preserved by TSFT. The study underscores the time-saving and quality enhancement advantage of NIP, over other recent methods for improving mid-infrared drying.
引用
收藏
页数：11
相关论文
共 47 条
[1]   Microwave and steam blanching a pre-treatments before air drying of Moringa oleifera leaves [J].
Abano, Ernest Ekow ;
Amoah, Robert Sarpong ;
Mbabazi, Catherine .
JOURNAL OF AGRICULTURAL ENGINEERING, 2020, 51 (04) :200-208
[2]   Effect of Pretreatments on Convective and Infrared Drying Kinetics, Energy Consumption and Quality of Terebinth [J].
Abbaspour-Gilandeh, Yousef ;
Kaveh, Mohammad ;
Fatemi, Hamideh ;
Khalife, Esmail ;
Witrowa-Rajchert, Dorota ;
Nowacka, Malgorzata .
APPLIED SCIENCES-BASEL, 2021, 11 (16)
[3]   Comparison of different drying methods on Chinese ginger (Zingiber officinale Roscoe): Changes in volatiles, chemical profile, antioxidant properties, and microstructure [J].
An, Kejing ;
Zhao, Dandan ;
Wang, Zhengfu ;
Wu, Jijun ;
Xu, Yujuan ;
Xiao, Gengsheng .
FOOD CHEMISTRY, 2016, 197 :1292-1300
[4]   Effects of hot-air microwave rolling blanching pretreatment on the drying of turmeric (Curcuma longa L.): Physiochemical properties and microstructure evaluation [J].
An, Nan-nan ;
Lv, Wei-qiao ;
Li, Dong ;
Wang, Li-jun ;
Wang, Yong .
FOOD CHEMISTRY, 2023, 398
[5]   Cold plasma pretreatment improves the quality and nutritional value of ultrasound-assisted convective drying: The case of goldenberry [J].
Ashtiani, Seyed-Hassan Miraei ;
Rafiee, Mahta ;
Morad, Mina Mohebi ;
Martynenko, Alex .
DRYING TECHNOLOGY, 2022, 40 (08) :1639-1657
[6]   Comparative elucidation of bioactive and antioxidant properties of red dragon fruit peel as affected by electromagnetic and conventional drying approaches [J].
Bassey, Edidiong Joseph ;
Cheng, Jun-Hu ;
Sun, Da-Wen .
FOOD CHEMISTRY, 2024, 439
[7]   Thermoultrasound and microwave-assisted freeze-thaw pretreatments for improving infrared drying and quality characteristics of red dragon fruit slices [J].
Bassey, Edidiong Joseph ;
Cheng, Jun-Hu ;
Sun, Da-Wen .
ULTRASONICS SONOCHEMISTRY, 2022, 91
[8]   Novel nonthermal and thermal pretreatments for enhancing drying performance and improving quality of fruits and vegetables [J].
Bassey, Edidiong Joseph ;
Cheng, Jun-Hu ;
Sun, Da-Wen .
TRENDS IN FOOD SCIENCE & TECHNOLOGY, 2021, 112 :137-148
[9]   Development of healthy crispy carrot snacks using sequential infrared blanching and hot air drying method [J].
Chen, Jing ;
Venkitasamy, Chandrasekar ;
Shen, Qun ;
McHugh, Tara H. ;
Zhang, Ruihong ;
Pan, Zhongli .
LWT-FOOD SCIENCE AND TECHNOLOGY, 2018, 97 :469-475
[10]   Impacts of high pressure assisted freezing on the denaturation of polyphenol oxidase [J].
Cheng, Lina ;
Zhu, Zhiwei ;
Sun, Da-Wen .
FOOD CHEMISTRY, 2021, 335
12345