Effects of different pretreatment on the drying characteristics and pectin properties of jujube by microwave coupled with pulsed vacuum drying

IF 2.7 3区农林科学 Q3 ENGINEERING, CHEMICAL

Journal of Food Process Engineering Pub Date : 2024-07-22 DOI:10.1111/jfpe.14674

Dandan Zhao, Zhuofan Ji, Yukun Xia, Huan Rao, Zhentao Zhang, Janar Jenis, Jianxiong Hao

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Abstract

The effects of ultrasound (US), ultrahigh pressure (UP), cold plasma (CP), and high pressure and pulsed electric fields (PEF) pretreatments were evaluated for drying characteristics, bioactive components, and pectin properties of jujube slices during microwave coupled with pulsed vacuum drying (MPVD). US, CP, and PEF reduced drying time by 18.75%, while UP reduced it by 6.25%. Samples treated with US and PEF showed improved color and rehydration (345.11%, 319.24%), with SEM revealing larger pores post-pretreatment. PEF-treated jujube had highest phenol (16.95 mg GAE/g DW) and water-soluble pectin(WSP) (43.71 mg/g AIR), correlating positively with rehydration (r = 0.67). CP had highest flavonoid content (17.01 mg RE/g DW) and US showed highest antioxidant activity (DPPH 80.57%, ABTS 89.65%). Chelate-soluble pectin (CSP) Sodium carbonate-soluble pectin (NSP) was positively correlated with hardness (r = 0.71, 0.69). These findings suggest pretreatments improve drying efficiency, nutrient retention, and pectin functionality in jujube products.

Practical Applications

Drying for jujube (Ziziphus jujuba Mill.) is the most common method of processing and ensure the sale. Three kinds of non-thermal processing pretreatment method (ultrasound, ultrahigh pressure, and cold plasma) combined with novel drying method, microwave coupled pulsed vacuum drying (MPVD) was studied in the application on the dehydration of jujube slice in this paper. The drying characteristics and pectin properties of winter jujube were analyzed and treated by MPVD compared with freeze drying and hot air drying, for both technological research and processing practice. The drying kinetics, bioactive compounds, antioxidant capacity, sensory attributes, and pectin properties were also used as descriptors in order to promising dehydration method for obtaining high value-added jujube products. Moreover, the relationship between the cell wall pectin and the phenols, hardness and crispness were analyzed, which give a new insight to study the changing scheme in the nutrients and the texture during the dehydration for fruits and vegetables.

Abstract Image

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微波耦合脉冲真空干燥法不同预处理对红枣干燥特性和果胶性质的影响

在微波耦合脉冲真空干燥（MPVD）过程中，评估了超声波（US）、超高压（UP）、冷等离子体（CP）以及高压和脉冲电场（PEF）预处理对红枣片干燥特性、生物活性成分和果胶特性的影响。US、CP 和 PEF 可将干燥时间缩短 18.75%，而 UP 可将干燥时间缩短 6.25%。经 US 和 PEF 处理的样品色泽更好，再水化率更高（345.11%、319.24%），扫描电镜显示预处理后的孔隙更大。经 PEF 处理的红枣酚（16.95 毫克 GAE/克 DW）和水溶性果胶（43.71 毫克/克 AIR）含量最高，与复水性呈正相关（r = 0.67）。CP 的类黄酮含量最高（17.01 毫克 RE/克 DW），US 的抗氧化活性最高（DPPH 80.57%，ABTS 89.65%）。螯合可溶性果胶（CSP）、碳酸钠可溶性果胶（NSP）与硬度呈正相关（r = 0.71，0.69）。这些研究结果表明，预处理可提高红枣产品的干燥效率、营养保留率和果胶功能。实际应用红枣（Ziziphus jujuba Mill.）的干燥是最常见的加工方法，也是销售的保证。本文研究了三种非热加工预处理方法（超声波、超高压和冷等离子体）结合新型干燥方法--微波耦合脉冲真空干燥（MPVD）在枣片脱水中的应用。分析了冬枣的干燥特性和果胶特性，并将 MPVD 与冷冻干燥和热风干燥进行了比较，为技术研究和加工实践提供了参考。研究还使用了干燥动力学、生物活性化合物、抗氧化能力、感官属性和果胶特性作为描述指标，以便为获得高附加值的冬枣产品找到有前途的脱水方法。此外，还分析了细胞壁果胶与酚类、硬度和脆度之间的关系，为研究果蔬脱水过程中营养成分和质地的变化方案提供了新的视角。

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来源期刊

Journal of Food Process Engineering 工程技术-工程：化工

CiteScore

5.70

自引率

10.00%

发文量

259

审稿时长

2 months

期刊介绍： This international research journal focuses on the engineering aspects of post-production handling, storage, processing, packaging, and distribution of food. Read by researchers, food and chemical engineers, and industry experts, this is the only international journal specifically devoted to the engineering aspects of food processing. Co-Editors M. Elena Castell-Perez and Rosana Moreira, both of Texas A&M University, welcome papers covering the best original research on applications of engineering principles and concepts to food and food processes.