The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life

Pateiro, Mirian; Vargas-Ramella, Márcio; Franco, Daniel; Cruz, Adriano G.; Zengin, Gökhan; Kumar, Manoj; Dhama, Kuldeep; Lorenzo, José M.

doi:10.1016/j.fochx.2022.100465

Cited by 19 publications

(12 citation statements)

References 121 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Drying fruits poses a solution to fruits that will not or cannot be sold as fresh produce. Drying increases the shelf life of fruits that can be stored much longer than fresh fruits [78] , [79] , [80] . Furthermore, it can be consumed in places where fresh produce cannot reach in a reasonable time and would be lost due to deterioration.…”

Section: Goal #2 – “Zero Hunger”mentioning

confidence: 99%

Ultrasound applications in drying of fruits from a sustainable development goals perspective

Fernandes

Rodrigues

2023

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

Section: Goal #2 – “Zero Hunger”mentioning

confidence: 99%

Ultrasound applications in drying of fruits from a sustainable development goals perspective

Fernandes

Rodrigues

2023

Ultrasonics Sonochemistry

View full text Add to dashboard Cite

“…In the last few years, fruits impregnated with probiotics and dehydrated have been studied using hot air drying [ 11 , 16 , 39 , 40 , 41 , 42 ], vacuum drying [ 16 , 21 , 43 ], freeze-drying [ 13 , 19 , 44 ], ultrasound drying [ 45 ], and infrared drying [ 46 ] technologies. The results of these studies have shown, in general terms, that the survival of probiotic bacteria in dehydrated products is on the order of 10 6 to 10 7 (CFU/g), indicating greater survival in the freeze-drying process than in hot air drying and air-drying vacuum; however, freeze-drying requires a long drying time, pretreatment (freezing), high-cost equipment, and energy [ 47 ]. The intensified drying characteristics of RW TM may result in the drying of probiotics as long-term heating operations are detrimental to living cells.…”

Section: Introductionmentioning

confidence: 99%

Development of an Apple Snack Enriched with Probiotic Lacticaseibacillus rhamnosus: Evaluation of the Refractance Window Drying Process on Cell Viability

Nuñez,

Jaques,

Belmonte

et al. 2024

Foods

View full text Add to dashboard Cite

The objective of this study was to develop a dried apple snack enriched with probiotics, evaluate its viability using Refractance Window (RWTM) drying, and compare it with conventional hot air drying (CD) and freeze-drying (FD). Apple slices were impregnated with Lacticaseibacillus rhamnosus and dried at 45 °C using RWTM and CD and FD. Total polyphenol content (TPC), color (∆E*), texture, and viable cell count were measured, and samples were stored for 28 days at 4 °C. Vacuum impregnation allowed for a probiotic inoculation of 8.53 log CFU/gdb. Retention values of 6.30, 6.67, and 7.20 log CFU/gdb were observed for CD, RWTM, and FD, respectively; the population in CD, RWTM remained while FD showed a decrease of one order of magnitude during storage. Comparing RWTM with FD, ∆E* was not significantly different (p < 0.05) and RWTM presented lower hardness values and higher crispness than FD, but the RWTM-dried apple slices had the highest TPC retention (41.3%). Microstructural analysis showed that RWTM produced a smoother surface, facilitating uniform moisture diffusion and lower mass transfer resistance. The effective moisture diffusion coefficient was higher in RWTM than in CD, resulting in shorter drying times. As a consequence, RWTM produced dried apple snacks enriched with probiotics, with color and TPC retention comparable to FD.

show abstract

“…Today, many different techniques are used for drying fresh fruits and vegetables. Among these techniques, convective hot airdrying (HAD) has advantages in terms of easy to use, * Corresponding author: recepgunes@klu.edu.tr low operating cost and energy consumption [10]. However, this technique also has some disadvantages such as nutrient loss, color alteration, off flavor and shrinkage in the product [11].…”

Section: Introductionmentioning

confidence: 99%

A Study on Quality Properties of Blackthorn (Prunus spinosa L.) Fruit Powder Obtained by Different Drying Treatments

Gunes

2024

BIO Web Conf.

View full text Add to dashboard Cite

In this study, the quality characteristics of blackthorn fruit (Prunus spinosa L.) powders obtained by convective hot air-drying (HAD) and freeze-drying (FD) treatments were investigated. The drying time was carried out equally (24 h) for both treatments. According to the results, the moisture (%) and water activity of powder samples obtained by HAD and FD treatments were found as 7.51% and 0.2471, 9.13% and 0.2718, respectively. Considering the pH and total ash parameters, there was no statistically significant difference between the powder samples (p>0.05). However, both drying processes were effective on the color and changed the L*, a*, and b* values of the powders compared to fresh fruit values. The biological and antioxidant results of the powder obtained by FD treatment were higher than the HAD treatment (p<0.05). From this point of view, it was determined that the FD process had a minimal effect on the chemical content of fresh fruit, while the HAD technique applied at 40 °C combined with a fan system did not have an excessive negative effect on these values.

show abstract

The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life

Cited by 19 publications

References 121 publications

Ultrasound applications in drying of fruits from a sustainable development goals perspective

Ultrasound applications in drying of fruits from a sustainable development goals perspective

Development of an Apple Snack Enriched with Probiotic Lacticaseibacillus rhamnosus: Evaluation of the Refractance Window Drying Process on Cell Viability

A Study on Quality Properties of Blackthorn (Prunus spinosa L.) Fruit Powder Obtained by Different Drying Treatments

Contact Info

Product

Resources

About