Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices
文献类型： 外文期刊
第一作者： Jiang, Da -Long
作者： Jiang, Da -Long;Wang, Qing-Hui;Okaiyeto, Samuel Ariyo;Xiao, Hong -Wei;Huang, Chu;Sutar, Parag Prakash;Lin, Ya-Wen;Lin, Zi-Fan;Wu, Yun-Tian
作者机构：
关键词： Freezing combined ultrasound pretreatment; Strawberry slices; Water state; Ultrastructure; Antioxidant activity; Volatile compounds
期刊名称：FOOD CHEMISTRY-X （ 影响因子：6.1； 五年影响因子：6.4 ）
ISSN： 2590-1575
年卷期： 2024 年 22 卷
页码：
收录情况： SCI
摘要： 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.
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