Freeze-Drying of Fruits and Vegetables in Food Industry: Effects on Phytochemicals and Bioactive Properties Attributes-A Comprehensive Review

文献类型： 外文期刊

第一作者： Ma, Youchuan

作者： Ma, Youchuan;Yi, Jianyong;Jin, Xin;Li, Xuan;Feng, Shuhan;Bi, Jinfeng

作者机构：

关键词： Vacuum freeze-drying; storage; fruits and vegetables; nutrition; antioxidant

期刊名称：FOOD REVIEWS INTERNATIONAL （ 影响因子：6.043； 五年影响因子：6.79 ）

ISSN： 8755-9129

年卷期：

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收录情况： SCI

摘要： KEY FINDINGS The freezing step causes the degradation of phenolic compounds and also causes the release of bound phenolic compounds in correlation with the cell wall. Prolonging the drying step causes the degradation of ascorbic acid and anthocyanins in some food matrix. Generally, the faster freezing rate, the higher drying temperature, and the shorter drying time can produce freeze-dried fruits and vegetables with higher retention of phytochemicals and bioactive activity. During storage, the small pore structure causes degradation of carotene and other compounds sensitive to oxygen, and the collapse freeze-dried sample showed higher retention of those substances. Freeze-drying has become an important technology used to extend shelf-life and to preserve food nutritional quality. It is most recommended for high-value foods and those containing heat-sensitive ingredients. However, to our knowledge, there are significant differences in the retention of phytochemicals in various fruits and vegetables during freeze-drying, which need to be summarized and explained. Thus,the evolution of the bioactive substances and free radical scavenging abilities of fruits and vegetables based on the freeze-drying procedure will be explored in this review. Furthermore, the stability of bioactive ingredients in freeze-dried products during storage will be also deeply reviewed in this paper by comparing the presented studies in these aspects. The comprehensive review of the research progress of freeze-drying techniques and the challenges in developing freeze-dried products is discussed.

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