Exploring the Superiorities of Restructured Peaches During Freeze-Drying and Storage

文献类型： 外文期刊

第一作者： Xie, Yitong

作者： Xie, Yitong;Bi, Jinfeng;Xie, Yitong;Bi, Jinfeng;Jin, Xin

作者机构：

关键词： Peach fruits; Restructuring; Freeze-drying; Physiochemical properties; Storage characteristics

期刊名称：FOOD AND BIOPROCESS TECHNOLOGY （ 影响因子：5.8； 五年影响因子：6.1 ）

ISSN： 1935-5130

年卷期： 2025 年 18 卷 5 期

页码：

收录情况： SCI

摘要： Freeze-drying of restructured peaches provides more consistent quality at both macro and micro levels compared to freeze-drying of natural peach flesh, thereby enhancing precision, customization, and standardization in production. However, the impact of restructuring on the quality characteristics of freeze-dried products remains unclear. To investigate the applicability of restructuring in peach fruits and to assess the disparities in physicochemical characteristics between freeze-dried natural and restructured peaches, Green 9, White Honey 8, White Nectarine, Golden Nectarine, and Jinxiu Yellow Peach were subjected to restructuring followed by freeze-drying. The samples were then stored in a drying basin (with RH of 58% +/- 2%, and temperature of 25 degrees C). Throughout the study, the physicochemical properties of both intact and restructured peaches were measured before and after restructuring and freeze-drying. The results demonstrated that the eutectic temperature, glass transition temperature, and crispness of the restructured peaches increased significantly (p < 0.05) by 1.60-13.07%, 10.60-117.37%, and 17.89-512.57%, respectively. After freeze-drying, the density, hardness, and shrinkage of the restructured peaches decreased (p < 0.05) by 15.00-42.86%, 7.22-53.80%, and 43.085-66.65%, respectively, in comparison to intact peaches. Additionally, the increase in moisture sorption, water activity, and shrinkage of the restructured peaches during storage was effectively inhibited (p < 0.05). However, the antioxidant capacity of the restructured peaches decreased. In conclusion, restructuring is a more effective processing method for freeze-dried peaches compared to intact peaches, particularly in terms of texture and storage stability.

分类号：

  • 相关文献
作者其他论文 更多>>

微信小程序