Foods,
Journal Year:
2023,
Volume and Issue:
12(23), P. 4255 - 4255
Published: Nov. 24, 2023
Sea
buckthorn
is
a
kind
of
berry
rich
in
nutritional
and
industrial
value.
Due
to
its
thin
skin,
juicy
pulp,
short
shelf
life,
it
usually
preserved
via
freezing
methods
or
directly
processed
into
sea
puree
after
harvest.
It
can
also
be
dried
products
such
as
fruit,
freeze-dried
powder,
oil.
This
review,
therefore,
provides
an
overview
the
existing
state
drying
high-quality
processing
buckthorn.
The
effects
different
pretreatment
techniques
on
characteristics
quality
problems
superior-quality
are
summarised.
development
trend
ways
achieve
indicated.
These
mainly
related
following:
(1)
application
combined
find
balance
between
economy,
ecology,
efficiency;
(2)
Introducing
new
online
measurement
control
technology
equipment;
(3)
Optimising
process
form
complete
chain
develop
deep-processing
industry.
Ultrasonics Sonochemistry,
Journal Year:
2023,
Volume and Issue:
96, P. 106430 - 106430
Published: May 4, 2023
This
review
focuses
on
the
many
contributions
of
ultrasound
technologies
for
fruit
drying
toward
United
Nations
Sustainable
Development
Goals
(SDG).
Along
this
review,
several
aspects
attained
from
application
are
correlated
with
SDGs.
The
main
ultrasonic
applied
drying,
such
as
bath,
probe
ultrasound,
air-borne
air-drying,
and
ultrasound-assisted
contact
presented.
An
in-depth
discussion
contributions,
its
advantages,
disadvantages,
limitations
made.
effects
water
diffusivity
in
fruits
presented
by
correlating
effect
time
cost
energy.
Ultrasound-assisted
like
other
food
processing
technologies,
directly
impacts
Zero
Hunger,
but
contribute
to
much
more
than
delivering
long
shelf-life
food.
technology
can
be
used
produce
healthy
foods
provide
well-being,
which
will
discussed
air-drying
concentration
nutritional
compounds.
reduces
wastewater
toxicity
energy
consumption
improves
productivity,
potentially
improving
workplaces
salaries.
A
walk
through
is
Hunger
No
Poverty.
LWT,
Journal Year:
2024,
Volume and Issue:
196, P. 115873 - 115873
Published: Feb. 17, 2024
The
fruit
of
Ziziphus
jujuba
var.
Spinosa
(ZJF)
is
a
byproduct
the
processing
Suanzaoren
commonly
used
in
traditional
Chinese
medicine.
Due
to
its
high
nutrient
value,
ZJF
has
been
one
most
promising
food
sources.
However,
they
are
highly
perishable,
which
severely
limits
effective
use
ZJF.
To
find
suitable
drying
method
that
facilitates
storage
and
while
maximizing
preservation
nutrients
biological
activity,
three
methods,
hot
air
(HD),
infrared
(ID),
vacuum
(VD),
were
applied
samples
at
temperatures
50,
60,
70
°C
present
study.
kinetics,
water
content
active
ingredients,
including
total
polysaccharides
(TPC),
flavonoids
(TFC),
triterpene
acids
(TTAC),
betulinic
acid,
oleanolic
ursolic
antioxidant
capacity
analyzed.
results
showed
ID
required
shortest
time;
with
increasing
temperature
time,
TPC
decreased,
TTAC
increased,
TFC
dynamic
trend.
Furthermore,
there
was
no
significant
difference
between
capacity.
This
study
revealed
for
2
h
LWT,
Journal Year:
2023,
Volume and Issue:
179, P. 114644 - 114644
Published: March 8, 2023
This
study
is
focused
on
exploring
tomato
by-products
to
provide
ingredients
rich
in
bioactive
compounds
with
higher
functional
value
through
applying
innovative
techniques
(microwave
and
spiral
flash
dryer)
conventional
(freeze-drying
hot
air-drying)
the
dehydration
of
industrial
pomace.
The
effect
drying
method
composition
(phenols,
lycopene
soluble
dietary
fiber)
was
analyzed.
phenolic
determined
using
a
targeted
chromatographic
approach
based
UHPLC-QqQ-MS/MS.
Large
amounts
naringenin
(194.7–949.4
mg/kg)
were
detected,
together
quercetin,
caffeic
acid,
coumaric
acid
4-hydroxybenzoic
acid.
Microwave
improved
retention
flavanone-like
compounds,
especially
naringenin,
lycopene,
while
products
dehydrated
Spiral
Flash
dryer
showed
concentrations
flavonols
acids.
results
that
application
processes
Flash,
microwaves,
could
be
promising
for
producing
high
added-value
from
by-products.
Foods,
Journal Year:
2024,
Volume and Issue:
13(20), P. 3245 - 3245
Published: Oct. 12, 2024
The
global
consumption
of
dried
mushrooms
has
increased
worldwide
because
their
rich
nutritional
value
and
culinary
versatility.
Dehydration
methods
such
as
sun
drying,
hot
air
freeze
microwave
drying
are
employed
to
prolong
the
shelf
life
a
food
product.
These
can
also
affect
product's
final
microbial
profile.
Each
technique
affects
retention
essential
nutrients
like
vitamins,
minerals,
bioactive
compounds
differently.
Additionally,
these
techniques
vary
in
effectiveness
at
reducing
load,
impacting
mushrooms'
safety
life.
This
review
addresses
gap
understanding
how
different
dehydration
influence
quality
safety,
which
is
crucial
for
optimizing
processing
consumption.
It
targets
researchers,
processors,
consumers
seeking
improve
mushrooms.
comprehensively
examines
impact
major
techniques,
including
on
profiles
method
evaluated
its
preserving
load.
Current
research
indicates
that
particularly
effective
quality,
while
significantly
reduce
However,
more
well-designed
studies
needed
fully
understand
implications
benefits.
findings
valuable
high-quality
suited
medicinal
use.
Foods,
Journal Year:
2023,
Volume and Issue:
12(4), P. 871 - 871
Published: Feb. 17, 2023
Būt
(Sideroxylon
mascatense)
is
an
indigenous
wild
blueberry
found
in
Oman.
It
has
a
very
short
season
and
commonly
preserved
by
drying.
The
aims
of
this
study
were
to
determine
the
physico-chemical
characteristics
stability
phytochemicals
(i.e.,
polyphenols
flavonoids)
berries
during
drying
freeze-drying
at
-40
°C
air-drying
60
90
°C)
polyphenol
dried
as
function
storage
temperature
90,
70,
60,
40,
20,
-20
°C).
moisture
content
fresh
berry
flesh
was
64.5
g/100
g
sample
(wet
basis).
crude
protein
fat
contents
higher
seeds
than
flesh.
Glucose
fructose
main
sugars
their
concentrations
highest
air-dried
°C.
initial
total
(TPC)
flavonoid
(TFC)
2.009
mg
gallic
acid
equivalent
(GAE)/g
dry-solids
0.199
catechin
(CE)/g
dry-solids,
respectively.
samples
freeze-dried
had
TPC
2.638
GAE/g
dry-solids)
TFC
0.395
CE/g
dry-solids),
There
significant
difference
between
(p
<
0.05).
retained
high
compared
samples.
different
temperatures
showed
two
phases:
release
phase
followed
decay
phase.
modeled
using
Peleg
model
kinetic
parameters
correlated
with
temperature.
