Effect of vacuum freeze-drying on the antioxidant properties of eggplants (<i>Solanum melongena</i> L.)

Harguindeguy, Maitê; Bobba, Serena; Colucci, Domenico; Fissore, Davide

doi:10.1080/07373937.2019.1699834

Cited by 14 publications

(2 citation statements)

References 53 publications

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“…In this case, dried products can retain the sensory properties and nutritional components (Liu et al, 2022). Therefore, vacuum freeze drying has been used for apple (Bao et al, 2023), strawberry (Wang, Zhang, et al, 2022; Xu, Chen, et al, 2021) pumpkin, mango, and jujube—mixed fruit juice (Yuan et al, 2021), Lentinus edodes (Lu et al, 2022), garlic (Zhou et al, 2021), eggplant (Harguindeguy et al, 2021), and okra (Xu, Zhang, et al, 2021). In addition to these mentioned foods, there have been a few studies on VFD of L. barbarum .…”

Section: Introductionmentioning

confidence: 99%

Effects of different drying methods on quality and water distribution of Lycium barbarum

Zeng,

Liu,

et al. 2023

J Food Process Engineering

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Although Lycium barbarum is a valuable medicinal food, it is unfortunately not easy to store due to its high moisture content. In order to maximize the preservation of the medicinal value of L. barbarum, drying is increasingly used for its storage. Motivated by the need to better understand and improve the drying of L. barbarum, in this study, the VFD (vacuum freeze drying) and HD (hot air drying) are employed as drying processes, and the rehydration ratio, drying time, specific energy consumption, sensory characteristics, moisture ratio, energy consumption, moisture mobility, and amino acids and flavonoids content of dried L. barbarum are comprehensively analyzed. The results show that, after VFD, L. barbarum has lower hardness (71.53 ± 1.68), higher rehydration ratio (1.31 ± 0.02), larger volume, plump, round and smooth surface, and similar color to the fresh L. barbarum. At the same time, compared with the sample after HD, the moisture ratio of L. barbarum after VFD is lower (1.4 ± 0.1), and its content of free water is almost negligible (2.2%). In addition, the amino acids and flavonoids content of L. barbarum after VFD are closer to those of the fresh product (133.7 μmol/g, 5.69 mg/g). Based on the analysis of the drying effect on the physical and chemical properties of L. barbarum, we conclude that VFD is a promising processing technology. However, HD proves to greatly reduce the specific energy consumption and drying time when raising the temperature appropriately, whereas VFD could not achieve the same result by increasing the heating rate of VFD.Practical applicationsIn this paper, based on the mechanism of different drying methods, the quality of L. barbarum products after drying was compared, and the water distribution in the drying process was analyzed. It is found that using VFD technology to dry L. barbarum can improve the production efficiency of L. barbarum industry and the quality of L. barbarum products. Meanwhile, the research results can provide reference for the optimization of VFD system and the scientific formulation of process parameters.

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Section: Introductionmentioning

confidence: 99%

Effects of different drying methods on quality and water distribution of Lycium barbarum

Zeng,

Liu,

et al. 2023

J Food Process Engineering

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“…At present, the commonly used drying methods for Fruits and vegetables include: solarization, microwave drying [9], blast drying [10] , vacuum drying [11] , vacuum freeze drying [12] and so on. Microwave drying is a method of internal heating.…”

Section: Introductionmentioning

confidence: 99%

Effect of drying methods on the texture properties and active ingredients in Longan flesh

Yongbin

et al. 2021

E3S Web Conf.

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In order to determine the best drying method of longan flesh, the effects of different drying method (microwave drying, blast drying,vacuum freeze-drying) on the texture characteristics and active ingredients were compared. The results show that different drying methods will increase the hardness, cohesion and chewiness of longan flesh, and decrease the viscosity and elasticity to varying degrees. For active substances, the content of flavonoids and polyphenols is the largest under vacuum freeze-drying, followed by microwave drying and blast drying, but the loss of vitamin C is the opposite. On the whole, vacuum freeze-drying does not cause shrinkage of the flesh, and maintains good hardness, cohesion, chewiness and active ingredients. Comprehensive texture characteristics and changes in active ingredients, vacuum freeze drying is more suitable for drying and processing longan flesh.

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The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders

Öztürk

2022

International Dairy Journal

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Effect of vacuum freeze-drying on the antioxidant properties of eggplants (Solanum melongena L.)

Cited by 14 publications

References 53 publications

Effects of different drying methods on quality and water distribution of Lycium barbarum

Effects of different drying methods on quality and water distribution of Lycium barbarum

Effect of drying methods on the texture properties and active ingredients in Longan flesh

The effect of different lyophilisation pressures on the microbiological stability, physicochemical, microstructural, and sensorial properties of yoghurt powders

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