Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing)
The combination of pretreatment and vacuum freeze-drying (VFD) technology is an effective technique for extending the shelf life of apricots, reducing costs and energy consumption. However, the impact of pretreatment on the freeze-drying and quality characteristics of apricots is still unclear. The...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-06-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S259015752400244X |
| _version_ | 1797214802556223488 |
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| author | Xin Li Yan Zhou Hao Dong Tongrui Sun Yuxing Liu Shaobo Cheng Guogang Chen |
| author_facet | Xin Li Yan Zhou Hao Dong Tongrui Sun Yuxing Liu Shaobo Cheng Guogang Chen |
| author_sort | Xin Li |
| collection | DOAJ |
| description | The combination of pretreatment and vacuum freeze-drying (VFD) technology is an effective technique for extending the shelf life of apricots, reducing costs and energy consumption. However, the impact of pretreatment on the freeze-drying and quality characteristics of apricots is still unclear. The effects of ultrasound (US), freeze-thaw (FT), and their combination (FT-US) on water migration and quality characteristics of apricot slices on VFD were studied. LR-NMR and SEM showed that pretreatment significantly reduced the time (19.05%–33.33%) and energy consumption (17.67%–35.66%) of the VFD process. Compared with the control group, the US, FT, and FT-US improved the color, texture, rehydration ability, and flavor of apricot slices. Among them, FT-US retained the most biologically active substances and antioxidant capacity, with the highest sensory score. Overall, FT-US pretreatment induced changes in the microstructure and chemistry of apricots, which contributed to the production of high-quality VFD apricot slices. |
| first_indexed | 2024-04-24T11:19:58Z |
| format | Article |
| id | doaj.art-2429d0765ce4489693ab31326d31c65e |
| institution | Directory Open Access Journal |
| issn | 2590-1575 |
| language | English |
| last_indexed | 2024-04-24T11:19:58Z |
| publishDate | 2024-06-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj.art-2429d0765ce4489693ab31326d31c65e2024-04-11T04:41:55ZengElsevierFood Chemistry: X2590-15752024-06-0122101357Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing)Xin Li0Yan Zhou1Hao Dong2Tongrui Sun3Yuxing Liu4Shaobo Cheng5Guogang Chen6College of Food, Shihezi University, Shihezi 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR ChinaCollege of Food, Shihezi University, Shihezi 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR ChinaShihezi Testing Institute of Quality and Metrology, Shihezi 832000, PR ChinaCollege of Food, Shihezi University, Shihezi 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR ChinaCollege of Food, Shihezi University, Shihezi 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR ChinaCollege of Food, Shihezi University, Shihezi 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China; Corresponding authors at: College of Food, Shihezi University, Shihezi 832000, PR China.College of Food, Shihezi University, Shihezi 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China; Corresponding authors at: College of Food, Shihezi University, Shihezi 832000, PR China.The combination of pretreatment and vacuum freeze-drying (VFD) technology is an effective technique for extending the shelf life of apricots, reducing costs and energy consumption. However, the impact of pretreatment on the freeze-drying and quality characteristics of apricots is still unclear. The effects of ultrasound (US), freeze-thaw (FT), and their combination (FT-US) on water migration and quality characteristics of apricot slices on VFD were studied. LR-NMR and SEM showed that pretreatment significantly reduced the time (19.05%–33.33%) and energy consumption (17.67%–35.66%) of the VFD process. Compared with the control group, the US, FT, and FT-US improved the color, texture, rehydration ability, and flavor of apricot slices. Among them, FT-US retained the most biologically active substances and antioxidant capacity, with the highest sensory score. Overall, FT-US pretreatment induced changes in the microstructure and chemistry of apricots, which contributed to the production of high-quality VFD apricot slices.http://www.sciencedirect.com/science/article/pii/S259015752400244XVacuum freeze-dryingPretreatmentUltrasonicationFreeze–thawingApricot |
| spellingShingle | Xin Li Yan Zhou Hao Dong Tongrui Sun Yuxing Liu Shaobo Cheng Guogang Chen Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing) Food Chemistry: X Vacuum freeze-drying Pretreatment Ultrasonication Freeze–thawing Apricot |
| title | Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing) |
| title_full | Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing) |
| title_fullStr | Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing) |
| title_full_unstemmed | Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing) |
| title_short | Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing) |
| title_sort | effects of ultrasonication and freeze thaw pretreatments on the vacuum freeze drying process and quality characteristics of apricot prunus armeniaca l cv diaoganxing |
| topic | Vacuum freeze-drying Pretreatment Ultrasonication Freeze–thawing Apricot |
| url | http://www.sciencedirect.com/science/article/pii/S259015752400244X |
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