The effects of osmotic pretreatment assisted by ultrasound in different frequency modes before vacuum freeze-drying (VFD) on moisture migration and quality characteristics of strawberry slices were investigated. The frequency modes are single-frequency modes under 20, 40 kHz (SM-20, SM-40), and dual-frequency under 20/40 kHz including sequential mode (SeDM) and simultaneous mode (SiDM). The quality characteristics of dried strawberry products including rehydration, hardness, color, flavor, total anthocyanins, total phenols, vitamin C content, and active antioxidant components (DPPH and -OH) were determined. Results showed that drying time of the strawberry slices irradiated by ultrasound was reduced by 15.25%-50.00%, compared to the control samples. Besides, dual-frequency ultrasound shortened the drying time more than single-frequency ultrasound. The drying time of SeDM was the shortest. In addition to vitamin C content, the quality characteristics including rehydration, hardness, color, flavor, total anthocyanins, total phenols, and antioxidant activity of dried strawberry products pretreated by SeDM were significantly (p < 0.05) better than those of control and other pretreated samples. It can be concluded that the SeDM was an effective pretreatment method to produce high-quality vacuum freeze-dried strawberry products.
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| http://www.ncbi.nlm.nih.gov/pmc/articles/PMC8379497 | PMC |
| http://dx.doi.org/10.1016/j.ultsonch.2021.105714 | DOI Listing |
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Article Synopsis
- The study investigated how different pretreatments (freezing, ultrasound, and freeze-ultrasound) affected the drying process and quality of strawberry slices using infrared and hot air drying techniques.
- The freeze-ultrasound pretreatment significantly improved cell membrane permeability, reduced drying time by 50%, and decreased enzyme activity while enhancing the nutritional and functional properties of the strawberries.
- Overall, freeze-ultrasound pretreatment proved to be an effective method for improving the drying process and quality of dried strawberry slices, retaining more nutrients and flavors compared to the untreated control group.
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