Physical Aspects, Phytochemical Profiles, and Nutritional Properties of Lemon (<i>Citrus limon</i>) Slices Under Different Drying Technologies
Dried lemon slices (LSs) have become increasingly popular as a healthful beverage when infused in hot water. This study examined the effects of freeze drying (FD), hot air drying (HAD), heat pump drying (HPD), and far-infrared drying (FID) on the quality of dried LSs and their brewed beverages. The...
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| Main Authors: | , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-07-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/15/2586 |
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| Summary: | Dried lemon slices (LSs) have become increasingly popular as a healthful beverage when infused in hot water. This study examined the effects of freeze drying (FD), hot air drying (HAD), heat pump drying (HPD), and far-infrared drying (FID) on the quality of dried LSs and their brewed beverages. The results show that FD-LSs and their corresponding beverages have the most appealing appearance and maximum levels of ascorbic acid (2.47 and 0.80 mg/g, respectively), synephrine (8.15 and 0.94 mg/g, respectively), and the overwhelming majority of natural and available phenolic compounds, as well as the strongest antioxidant activity, although numerous volatile compounds in FD-LSs were in the lowest abundances. HPD-LSs exhibited similar trends to FD-LSs but contained the peak concentrations of limonene (2258.87 μg/g), γ-terpinene (704.19 μg/g), β-pinene (502.92 μg/g), and α-pinene (188.91 μg/g), which were the four most abundant volatile compounds in dried LSs. Additionally, active ingredients in HPD-LSs generally featured relative high levels of available amounts. In contrast, HAD- and FID-LSs typically displayed unfavorable coloration and low retention levels of natural and available active ingredients. Consequently, FD and HPD demonstrate superior suitability for the commercial-scale production of dried LSs. |
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| ISSN: | 2304-8158 |