Impact of ultrasound combined with ultrahigh pressure pretreatments on color, moisture characteristic, tissue structure, and sensory quality of freeze-dried strawberry slices

文献类型： 外文期刊

第一作者： Zhang, Lihui

作者： Zhang, Lihui;Qiao, Yu;Liao, Li;Shi, Defang;Zhang, Lihui;Wang, Chao;Hu, Jianzhong;An, Kejing

作者机构：

期刊名称：JOURNAL OF FOOD PROCESSING AND PRESERVATION （ 影响因子：2.19； 五年影响因子：2.271 ）

ISSN： 0145-8892

年卷期： 2021 年 45 卷 3 期

页码：

收录情况： SCI

摘要： The effect of pretreatments (ultrasound (US), ultrahigh pressure (UHP), and the combination (US-UHP)) on the color, moisture, tissue structure, and sensory quality of strawberry slices were investigated. US, UHP, and US-UHP pretreatment significantly increased the anthocyanin content and redness in the center section of strawberry slices, resulting in the increase of anthocyanin content by 0.62 mg/g, 1.01 mg/g, and 3.09 mg/g, respectively. Compared to the control, all pretreatments decreased the moisture content, and transverse relaxation time. The distribution of water become more uniform after pretreatment, and US, UHP, and US-UHP pretreatment decreased the total energy consumption by 12.52%, 29.90%, and 42.39%, respectively. The changes observed on the structure of the strawberry explained the effects of these pretreatments on the water diffusion and color change. Practical applications Freeze vacuum-dried fruit slices is currently increasingly popular with modern consumers due to their long shelf life and nutritional values with an attractive crispy taste. However, freeze vacuum drying is a long drying time, high energy, and cost-intensive process. The application of US-UHP technology is an effective method before food drying since the use of US-UHP pretreatment is used, as well shorter drying times are obtained, and consequently, lower the total energy consumption. The US-UHP improves color and sensory properties of strawberry slices, which can serve as a pretreatment method to process freeze vacuum-dried strawberry slices.

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