Study on the quality characteristics of jujube slices under different pretreatment and drying methods
Ultrasonics Sonochemistry,
Год журнала:
2025,
Номер
115, С. 107305 - 107305
Опубликована: Март 6, 2025
This
study
investigates
the
effects
of
different
pretreatment
methods,
cold
plasma
(CP)
and
ultrasound
(US),
as
well
drying
techniques,
including
vacuum
freeze-drying
(FD),
hot
air
(HAD),
microwave
coupled
with
pulsed
(MPVD),
on
quality
characteristics
winter
jujube
slices.
The
physical,
chemical,
functional
properties
were
analyzed,
encompassing
farinograph
attributes,
particle
size,
cation
exchange
capacity,
total
phenolic
flavonoid
content,
flavor
compounds
analyzed.
In
terms
physical
properties,
slices
subjected
to
MPVD
demonstrate
superior
water-holding
capacity
at
2.93
g/g
enhanced
fluidity,
a
sliding
angle
34.98°
an
repose
43.47°,
compared
FD
Additionally,
it
exhibits
rehydration
2.98
bulk
density
0.49
g/mL.
Regarding
chemical
composition,
US-FD
is
measured
0.64
mmol/g,
while
content
reaches
11.97
mg/g,
in
CP-MPVD
5.21
mg/g.
Notably,
pretreated
by
CP
US
0.46
0.55
respectively.
Concerning
volatile
flavor,
retain
higher
concentrations
aldehydes
(11.39
%)
alkenes
(16.88
%),
whereas
contain
21.20
%
alkanes.
HAD
highest
aromatic
hydrocarbon
34.97
%.
summary,
optimized
combination
can
enhance
efficiency
slices,
increase
improve
their
characteristics.
Язык: Английский
Towards Smart Fruit Dryers: Integrating Machine Vision and Response Surface Methodology for Multi-objective Monitoring and Optimization of Kiwifruit Drying Process
Applied Food Research,
Год журнала:
2025,
Номер
unknown, С. 100988 - 100988
Опубликована: Май 1, 2025
Язык: Английский
Prediction of Key Quality Parameters in Hot Air-Dried Jujubes Based on Hyperspectral Imaging
Foods,
Год журнала:
2025,
Номер
14(11), С. 1855 - 1855
Опубликована: Май 23, 2025
Traditional
biochemical
analysis
methods
are
not
only
resource-intensive
and
time-consuming,
but
increasingly
inadequate
for
meeting
the
demands
of
modern
production
quality
testing.
In
recent
years,
hyperspectral
imaging
(HSI)
technology
has
been
widely
applied
as
a
non-destructive
detection
method
fruit
vegetable
assessment.
This
study,
based
on
HSI
technology,
systematically
investigates
distribution
patterns
jujube
parameters
under
various
drying
temperature
conditions.
It
focuses
analyzing
six
key
indicators:
L*,
a*,
b*,
soluble
solid
content
(SSC),
hardness,
moisture
content.
was
used
to
acquire
reflectance
(R),
absorbance
(A),
Kubelka–Munk
(K-M)
spectral
data
jujubes
at
temperatures,
followed
by
several
preprocessing
methods,
including
standard
normal
variate
(SNV),
baseline
correction
(baseline),
Savitzky–Golay
first
derivative
(SG1st).
Subsequently,
nonlinear
support
vector
regression
(SVR)
model
perform
modeling
parameters.
The
results
demonstrate
that
SG1st
significantly
enhanced
predictive
capability
model.
For
predictions
SSC,
content,
best
inversion
models
achieved
coefficients
determination
Rp2
0.9972,
0.9970,
0.9857,
respectively.
To
further
enhance
accuracy,
deep
learning
such
bidirectional
long
short-term
memory
(BiLSTM),
gated
recurrent
unit
(BiGRU),
convolutional
neural
network–bidirectional
(CNN-BiGRU)
were
introduced
compared
comprehensively
optimal
improved
with
CNN-BiGRU
performing
particularly
well.
Compared
SVR
model,
values
increased
0.005,
0.007,
0.008,
0.011,
0.006,
respectively;
RPD
0.036,
0.04,
0.26,
0.462,
0.428,
0.216.
study
provides
important
insights
into
application
in
monitoring
optimization
process.
Язык: Английский
Evaluating the Microstructure and Bioaccessibility of Bioactive Compounds and Antioxidant Activity After the Dehydration of Red Cabbage
Foods,
Год журнала:
2025,
Номер
14(11), С. 1932 - 1932
Опубликована: Май 29, 2025
This
study
aims
to
examine
the
effects
of
various
drying
methods,
namely
convective
(CD),
vacuum
(VD),
infrared
(IRD),
low-temperature
(LTVD),
and
freeze-drying
(FD),
on
microstructure
in
vitro
bioaccessibility
red
cabbage
bioactive
compounds
antioxidant
activity.
Total
polyphenol
content
(TPC),
total
flavonoid
(TFC),
anthocyanin
(TAC),
glucosinolate
(TGC),
individual
phenolic
profile,
potential
(DPPH,
ABTS,
FRAP)
were
examined
experimentally
original
digested
samples.
Overall,
SEM
images
dried
showed
more
porous
structures
minimal
parenchyma
deformation,
enhancing
compound
bioaccessibility.
Specifically,
TPC
IRD-dried
samples
was
remarkably
higher
than
that
FD-
LTVD-dried
samples,
although
latter
two
proved
TAC
TGC
bioaccessible,
respectively.
Notably,
hydroxycinnamic
acids,
such
as
ferulic
p-coumaric
markedly
increased
after
digestion,
especially
FD-dried
In
digestion
revealed
CD-dried
stronger
DPPH
FRAP
radical
scavenging,
whereas
had
significantly
ABTS
scavenging
These
findings
suggest
LTVD
FD
are
most
suitable
methods
for
enhance
relevant
and,
some
extent,
activity
digestion.
Язык: Английский