Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing)

Xin Li; Yan Zhou; Hao Dong; Tongrui Sun; Yuxing Liu; Shaobo Cheng; Guogang Chen

Food Chemistry: X (Jun 2024)

Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing)

Xin Li,
Yan Zhou,
Hao Dong,
Tongrui Sun,
Yuxing Liu,
Shaobo Cheng,
Guogang Chen

Affiliations

Xin Li: College of Food, Shihezi University, Shihezi 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
Yan Zhou: College of Food, Shihezi University, Shihezi 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
Hao Dong: Shihezi Testing Institute of Quality and Metrology, Shihezi 832000, PR China
Tongrui Sun: College of Food, Shihezi University, Shihezi 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
Yuxing Liu: College of Food, Shihezi University, Shihezi 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China
Shaobo Cheng: College of Food, Shihezi University, Shihezi 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China; Corresponding authors at: College of Food, Shihezi University, Shihezi 832000, PR China.
Guogang Chen: College of Food, Shihezi University, Shihezi 832000, PR China; Research Center of Xinjiang Characteristic Fruit and Vegetable Storage and Processing Engineering, Ministry of Education, Shihezi, Xinjiang 832000, PR China; Corresponding authors at: College of Food, Shihezi University, Shihezi 832000, PR China.

Journal volume & issue: Vol. 22
p. 101357

Abstract

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The combination of pretreatment and vacuum freeze-drying (VFD) technology is an effective technique for extending the shelf life of apricots, reducing costs and energy consumption. However, the impact of pretreatment on the freeze-drying and quality characteristics of apricots is still unclear. The effects of ultrasound (US), freeze-thaw (FT), and their combination (FT-US) on water migration and quality characteristics of apricot slices on VFD were studied. LR-NMR and SEM showed that pretreatment significantly reduced the time (19.05%–33.33%) and energy consumption (17.67%–35.66%) of the VFD process. Compared with the control group, the US, FT, and FT-US improved the color, texture, rehydration ability, and flavor of apricot slices. Among them, FT-US retained the most biologically active substances and antioxidant capacity, with the highest sensory score. Overall, FT-US pretreatment induced changes in the microstructure and chemistry of apricots, which contributed to the production of high-quality VFD apricot slices.

Published in Food Chemistry: X

ISSN: 2590-1575 (Online)
Publisher: Elsevier
Country of publisher: Netherlands
LCC subjects: Technology: Home economics: Nutrition. Foods and food supply; Technology: Chemical technology: Food processing and manufacture
Website: https://www.journals.elsevier.com/food-chemistry-x

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