Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

Radojčin, Milivoj; Pavkov, Ivan; Kovačević, Danijela Bursać; Putnik, Predrag; Wiktor, Artur; Stamenković, Zoran; Kešelj, Krstan; Gere, Attila

doi:10.3390/pr9010132

Cited by 63 publications

(46 citation statements)

References 143 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Usually, the pre-treatment that is applied prior to water removal destroys or alters the main limiting factor of mass and heat transfer of solid-like raw materials, which is cellular structure. Such a technological effect can be achieved, for example, by thermal methods such as blanching or using non-thermal methods such as pulsed electric field (PEF) or ultrasound (US) [10][11][12]. There are some articles that report use of these methods for enhancement of air drying, however the literature about the impact of PEF or US on freeze-drying kinetics and product quality is less abundant.…”

Section: Introductionmentioning

confidence: 99%

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

et al. 2021

Self Cite

View full text Add to dashboard Cite

Freeze-drying is one of the most expensive and most energy intensive processes applied in food technology. Therefore, there have been significant efforts to reduce the freeze-drying time and decrease its energy consumption. The aim of this work was to analyze the effect of pulsed electric field (PEF), ultrasound (US), and hybrid treatment (PEF-US) and compare them with the effect of blanching (BL) on the freeze-drying kinetics, energy consumption, greenhouse gasses emission, and physical quality of the product. The freeze-drying process was applied to red bell peppers after pretreatment operations. Results showed that application of BL, PEF, US, or PEF-US reduces freeze-drying time and decreases energy consumption. Among the tested methods, the combination of PEF performed at 1 kJ/kg and US was the most effective in reduction of greenhouse gas emission. BL samples exhibited the highest porosity, but from a statistical point of view, most of the PEF-US treated materials did not differ from it. The smallest color changes were noted for US pre-treated bell peppers (ΔE = 9.4), whereas BL, PEF, and PEF-US material was characterized by ΔE of 15.2–28.5. Performed research indicates the application of pre-treatment may improve the sustainability of freeze-drying process and quality of freeze-dried bell pepper.

show abstract

Section: Introductionmentioning

confidence: 99%

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

et al. 2021

Self Cite

View full text Add to dashboard Cite

show abstract

“…Additionally, other drying methods can be explored to improve the economic viability of the process. In fact, we used the freeze-drying method to ensure the phytochemical quality of the raw material [ 39 ], but other processes, such as convectional hot-air drying or microwave drying should be studied to reduce the costs in industrial applications [ 40 ].…”

Section: Resultsmentioning

confidence: 99%

Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues

et al. 2021

View full text Add to dashboard Cite

Bravo de Esmolfe (BE) is a traditional Portuguese apple highly appreciated by consumers due to its peculiar flavor and aroma. This apple contains higher concentration of phenolic compounds than other cultivars and is thus considered a rich source of antioxidants. Its sensorial and functional properties have attracted farmers’ associations to increase BE production. However, a large quantity of apples is wasted due to storage/transportation procedures that impact BE’s quality attributes. In this work, we applied high-pressure extraction methodologies to generate antioxidant-rich fractions from BE residues aiming at adding high value to these agro-food by-products. We performed a first extraction step using supercritical CO2, followed by a second extraction step where different CO2 + ethanol mixtures (10–100% v/v) were tested. All experiments were carried out at 25 MPa and 50 °C. Extracts were characterized in terms of global yield, phenolic content and antioxidant activity using chemical (ORAC, HOSC, HORAC) and cell-based assays (CAA). We demonstrated that, although the pressurized 100% ethanol condition promoted the highest recovery of phenolic compounds (509 ± 8 mg GAE/100 g BE residues), the extract obtained with 40% ethanol presented the highest CAA (1.50 ± 0.24 µmol QE/g dw) and ORAC (285 ± 16 µmol TEAC/g dw), as well as HOSC and HORAC values, which correlated with its content of epicatechin and procyanidin B2. Noteworthy, this fraction inhibited free radical production in human neurospheroids derived from NT2 cells, a robust 3D cell model for neuroprotective testing.

show abstract

“…Ascorbic acid is a sensitive component which reduces significantly during heat treatment and under the influence of sun heat and environmental fluctuations. Freeze drying and air drying almost removes these problems of oxidation, high temperature and environmental impacts while providing low temperature causing better retention of ascorbic acid and phenol [12][13][14][16][17][18].…”

Section: Discussionmentioning

confidence: 99%

Effect of Different Drying Methods on Physico-Biochemical Aspects of Aonla Fruit Pulp Powder

Rathour

Gurjar

Lekhi

et al. 2022

IJPSS

View full text Add to dashboard Cite

Aonla (Emblica officinalis Geartn.) possess significant nutraceutical properties and to utilize Aonla for various value additions, its fruit powder is one of the best option for several preparations. As there are different drying methods for preparation of fruit pulp powder, it is needed to find out the most suitable method for drying which can efficiently retain nutritional and organoleptic properties of Aonla Fruit pulp powder. Thus, we conducted an experiment to study the effect of drying methods viz., Sun Drying, Oven Drying, Air Drying and Freeze Drying on Physico-Biochemical properties of Aonla fruit pulp powder. The findings shows that moisture percent and bulk density was maximum in Sun drying method followed by Air drying while minimum was with Oven drying followed by Freeze Drying. Ash (5.71%), Fiber (8.41%), Protein percent (10.73%), Total Sugar (21.71%), Reducing Sugar (16.81%) & Non-Reducing Sugar (4.89%), Titratable Acidity (4.21%), Ascorbic acid (546.14 mg/100g), Total Phenols (371.63 mg/100g GAE) and DPPH Radical Scavenging Activity (88.23%) was found maximum with Freeze Drying followed by Air drying. Taste, Flavour, Aroma and Overall Acceptability was reported best with freeze drying method followed by air drying.

show abstract

Effect of Selected Drying Methods and Emerging Drying Intensification Technologies on the Quality of Dried Fruit: A Review

Cited by 63 publications

References 143 publications

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

Energy and Quality Aspects of Freeze-Drying Preceded by Traditional and Novel Pre-Treatment Methods as Exemplified by Red Bell Pepper

Using High-Pressure Technology to Develop Antioxidant-Rich Extracts from Bravo de Esmolfe Apple Residues

Effect of Different Drying Methods on Physico-Biochemical Aspects of Aonla Fruit Pulp Powder

Contact Info

Product

Resources

About