Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

Baoguo Xu; Jianan Chen; Essodézam Sylvain Tiliwa; Weiqiang Yan; S.M. Roknul Azam; Jun Yuan; Benxi Wei; Cunshan Zhou; Haile Ma

Ultrasonics Sonochemistry (Oct 2021)

Effect of multi-mode dual-frequency ultrasound pretreatment on the vacuum freeze-drying process and quality attributes of the strawberry slices

Baoguo Xu,
Jianan Chen,
Essodézam Sylvain Tiliwa,
Weiqiang Yan,
S.M. Roknul Azam,
Jun Yuan,
Benxi Wei,
Cunshan Zhou,
Haile Ma

Affiliations

Baoguo Xu: School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Corresponding author at: School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China.
Jianan Chen: School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
Essodézam Sylvain Tiliwa: School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
Weiqiang Yan: Institute of Crop Breeding and Cultivation, Shanghai Academy of Agricultural Sciences, Shanghai 201403, China
S.M. Roknul Azam: School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
Jun Yuan: Jiangsu Key Laboratory of Regional Resource Exploitation and Medicinal Research, Huaiyin Institute of Technology, Huaian 223003, Jiangsu, China
Benxi Wei: School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
Cunshan Zhou: School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China
Haile Ma: School of Food and Biological Engineering, Jiangsu University, 212013 Zhenjiang, Jiangsu, China; Institute of Food Physical Processing, Jiangsu University, 212013 Zhenjiang, Jiangsu, China

Journal volume & issue: Vol. 78
p. 105714

Abstract

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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.

Published in Ultrasonics Sonochemistry

ISSN: 1350-4177 (Print); 1873-2828 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Science: Chemistry; Science: Physics: Acoustics. Sound
Website: https://www.journals.elsevier.com/ultrasonics-sonochemistry

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