Recent Progress in Research on the Effect of Drying on the Color of Processed Fruits and Vegetables
Color is an important factor affecting the sensory quality of fruit and vegetable (FV) products. The vibrant and stable color of FV products can give people a good visual enjoyment, which can in turn promote consumers’ appetite and increase the market value of the products. This paper summarizes the...
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| Format: | Article |
| Language: | English |
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China Food Publishing Company
2023-07-01
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| Series: | Shipin Kexue |
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| Online Access: | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-041.pdf |
| _version_ | 1797742542315323392 |
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| author | LÜ Ying, CHEN Qinqin, LI Xuan, HU Jiaxing, BI Jinfeng |
| author_facet | LÜ Ying, CHEN Qinqin, LI Xuan, HU Jiaxing, BI Jinfeng |
| author_sort | LÜ Ying, CHEN Qinqin, LI Xuan, HU Jiaxing, BI Jinfeng |
| collection | DOAJ |
| description | Color is an important factor affecting the sensory quality of fruit and vegetable (FV) products. The vibrant and stable color of FV products can give people a good visual enjoyment, which can in turn promote consumers’ appetite and increase the market value of the products. This paper summarizes the types and properties of natural colorants in FV, clarifies the effects of thermal and non-thermal drying technologies and their combination on the color of FV products, reveals the influence mechanism of colorant degradation products on the products’ quality, and reviews the color preservation technologies of dried FV. We hope that this review could provide a theoretical basis for the color preservation and quality enhancement of dried FV products. |
| first_indexed | 2024-03-12T14:43:17Z |
| format | Article |
| id | doaj.art-b0c50df6de944028b996bca6bce5ca27 |
| institution | Directory Open Access Journal |
| issn | 1002-6630 |
| language | English |
| last_indexed | 2024-03-12T14:43:17Z |
| publishDate | 2023-07-01 |
| publisher | China Food Publishing Company |
| record_format | Article |
| series | Shipin Kexue |
| spelling | doaj.art-b0c50df6de944028b996bca6bce5ca272023-08-16T05:39:25ZengChina Food Publishing CompanyShipin Kexue1002-66302023-07-01441336837710.7506/spkx1002-6630-20220802-022Recent Progress in Research on the Effect of Drying on the Color of Processed Fruits and VegetablesLÜ Ying, CHEN Qinqin, LI Xuan, HU Jiaxing, BI Jinfeng0(1. Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Beijing 100193, China; 2. Food Science College, Shenyang Agricultural University, Shenyang 110866, China)Color is an important factor affecting the sensory quality of fruit and vegetable (FV) products. The vibrant and stable color of FV products can give people a good visual enjoyment, which can in turn promote consumers’ appetite and increase the market value of the products. This paper summarizes the types and properties of natural colorants in FV, clarifies the effects of thermal and non-thermal drying technologies and their combination on the color of FV products, reveals the influence mechanism of colorant degradation products on the products’ quality, and reviews the color preservation technologies of dried FV. We hope that this review could provide a theoretical basis for the color preservation and quality enhancement of dried FV products.https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-041.pdffruits and vegetables; natural colorants; drying; color; color preservation technologies |
| spellingShingle | LÜ Ying, CHEN Qinqin, LI Xuan, HU Jiaxing, BI Jinfeng Recent Progress in Research on the Effect of Drying on the Color of Processed Fruits and Vegetables Shipin Kexue fruits and vegetables; natural colorants; drying; color; color preservation technologies |
| title | Recent Progress in Research on the Effect of Drying on the Color of Processed Fruits and Vegetables |
| title_full | Recent Progress in Research on the Effect of Drying on the Color of Processed Fruits and Vegetables |
| title_fullStr | Recent Progress in Research on the Effect of Drying on the Color of Processed Fruits and Vegetables |
| title_full_unstemmed | Recent Progress in Research on the Effect of Drying on the Color of Processed Fruits and Vegetables |
| title_short | Recent Progress in Research on the Effect of Drying on the Color of Processed Fruits and Vegetables |
| title_sort | recent progress in research on the effect of drying on the color of processed fruits and vegetables |
| topic | fruits and vegetables; natural colorants; drying; color; color preservation technologies |
| url | https://www.spkx.net.cn/fileup/1002-6630/PDF/2023-44-13-041.pdf |
| work_keys_str_mv | AT luyingchenqinqinlixuanhujiaxingbijinfeng recentprogressinresearchontheeffectofdryingonthecolorofprocessedfruitsandvegetables |