Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure
Sea buckthorn berries are important ingredients in Chinese medicine and food processing; however, their high moisture content can reduce their shelf life. Effective drying is crucial for extending their shelf life. In the present study, we investigated the effects of hot-air drying (HAD), infrared d...
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| Format: | Article |
| Language: | English |
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Frontiers Media S.A.
2023-02-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | https://www.frontiersin.org/articles/10.3389/fnut.2023.1106009/full |
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| author | Zhihua Geng Lichun Zhu Jun Wang Xianlong Yu Mengqing Li Wenxin Yang Bin Hu Bin Hu Qian Zhang Xuhai Yang Xuhai Yang |
| author_facet | Zhihua Geng Lichun Zhu Jun Wang Xianlong Yu Mengqing Li Wenxin Yang Bin Hu Bin Hu Qian Zhang Xuhai Yang Xuhai Yang |
| author_sort | Zhihua Geng |
| collection | DOAJ |
| description | Sea buckthorn berries are important ingredients in Chinese medicine and food processing; however, their high moisture content can reduce their shelf life. Effective drying is crucial for extending their shelf life. In the present study, we investigated the effects of hot-air drying (HAD), infrared drying (IRD), infrared-assisted hot-air drying (IR-HAD), pulsed-vacuum drying (PVD), and vacuum freeze-drying (VFD) on the drying kinetics, microstructure, physicochemical properties (color, non-enzyme browning index, and rehydration ratio), and total phenol, total flavonoid, and ascorbic acid contents of sea buckthorn berries. The results showed that the IR-HAD time was the shortest, followed by the HAD, IRD, and PVD times, whereas the VFD time was the longest. The value of the color parameter L* decreased from 53.44 in fresh sea buckthorn berries to 44.18 (VFD), 42.60 (PVD), 37.58 (IRD), 36.39 (HAD), and 36.00 (IR-HAD) in dried berries. The browning index also showed the same trend as the color change. Vacuum freeze-dried berries had the lowest browning index (0.24 Abs/g d.m.) followed by that of pulsed-vacuum–(0.28 Abs/g d.m.), infrared- (0.35 Abs/g d.m.), hot-air–(0.42 Abs/g d.m.), and infrared-assisted hot-air–dried berries (0.59 Abs/g d.m.). The ascorbic acid content of sea buckthorn berries decreased by 45.39, 53.81, 74.23, 77.09, and 79.93% after VFD, PVD, IRD, IR-HAD, and HAD, respectively. The vacuum freeze-dried and pulsed-vacuum–dried sea buckthorn berries had better physicochemical properties than those dried by HAD, IRD, and IR-HAD. Overall, VFD and PVD had the highest ascorbic acid and total phenolic contents, good rehydration ability, and bright color. Nonetheless, considering the high cost of VFD, we suggest that PVD is an optimal drying technology for sea buckthorn berries, with the potential for industrial application. |
| first_indexed | 2024-04-10T16:43:30Z |
| format | Article |
| id | doaj.art-a3e71b83827747ef826694307779e1de |
| institution | Directory Open Access Journal |
| issn | 2296-861X |
| language | English |
| last_indexed | 2024-04-10T16:43:30Z |
| publishDate | 2023-02-01 |
| publisher | Frontiers Media S.A. |
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| series | Frontiers in Nutrition |
| spelling | doaj.art-a3e71b83827747ef826694307779e1de2023-02-08T05:27:06ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2023-02-011010.3389/fnut.2023.11060091106009Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructureZhihua Geng0Lichun Zhu1Jun Wang2Xianlong Yu3Mengqing Li4Wenxin Yang5Bin Hu6Bin Hu7Qian Zhang8Xuhai Yang9Xuhai Yang10College of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaCollege of Food Science and Engineering, Northwest A&F University, Yangling, ChinaShandong Academy of Agricultural Machinery Sciences, Jinan, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaXinjiang Production and Construction Corps, Key Laboratory of Modern Agricultural Machinery, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaCollege of Mechanical and Electrical Engineering, Shihezi University, Shihezi, ChinaEngineering Research Center for Production Mechanization of Oasis Special Economic Crop, Ministry of Education, Shihezi, ChinaSea buckthorn berries are important ingredients in Chinese medicine and food processing; however, their high moisture content can reduce their shelf life. Effective drying is crucial for extending their shelf life. In the present study, we investigated the effects of hot-air drying (HAD), infrared drying (IRD), infrared-assisted hot-air drying (IR-HAD), pulsed-vacuum drying (PVD), and vacuum freeze-drying (VFD) on the drying kinetics, microstructure, physicochemical properties (color, non-enzyme browning index, and rehydration ratio), and total phenol, total flavonoid, and ascorbic acid contents of sea buckthorn berries. The results showed that the IR-HAD time was the shortest, followed by the HAD, IRD, and PVD times, whereas the VFD time was the longest. The value of the color parameter L* decreased from 53.44 in fresh sea buckthorn berries to 44.18 (VFD), 42.60 (PVD), 37.58 (IRD), 36.39 (HAD), and 36.00 (IR-HAD) in dried berries. The browning index also showed the same trend as the color change. Vacuum freeze-dried berries had the lowest browning index (0.24 Abs/g d.m.) followed by that of pulsed-vacuum–(0.28 Abs/g d.m.), infrared- (0.35 Abs/g d.m.), hot-air–(0.42 Abs/g d.m.), and infrared-assisted hot-air–dried berries (0.59 Abs/g d.m.). The ascorbic acid content of sea buckthorn berries decreased by 45.39, 53.81, 74.23, 77.09, and 79.93% after VFD, PVD, IRD, IR-HAD, and HAD, respectively. The vacuum freeze-dried and pulsed-vacuum–dried sea buckthorn berries had better physicochemical properties than those dried by HAD, IRD, and IR-HAD. Overall, VFD and PVD had the highest ascorbic acid and total phenolic contents, good rehydration ability, and bright color. Nonetheless, considering the high cost of VFD, we suggest that PVD is an optimal drying technology for sea buckthorn berries, with the potential for industrial application.https://www.frontiersin.org/articles/10.3389/fnut.2023.1106009/fulldrying kineticsphysicochemical propertiespulsed vacuum dryingvacuum freeze-dryingsea buckthorn berries |
| spellingShingle | Zhihua Geng Lichun Zhu Jun Wang Xianlong Yu Mengqing Li Wenxin Yang Bin Hu Bin Hu Qian Zhang Xuhai Yang Xuhai Yang Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure Frontiers in Nutrition drying kinetics physicochemical properties pulsed vacuum drying vacuum freeze-drying sea buckthorn berries |
| title | Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure |
| title_full | Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure |
| title_fullStr | Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure |
| title_full_unstemmed | Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure |
| title_short | Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure |
| title_sort | drying sea buckthorn berries hippophae rhamnoides l effects of different drying methods on drying kinetics physicochemical properties and microstructure |
| topic | drying kinetics physicochemical properties pulsed vacuum drying vacuum freeze-drying sea buckthorn berries |
| url | https://www.frontiersin.org/articles/10.3389/fnut.2023.1106009/full |
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