Study on the quality characteristics of jujube slices under different pretreatment and drying methods
This study investigates the effects of different pretreatment methods, cold plasma (CP) and ultrasound (US), as well as different drying techniques, including vacuum freeze-drying (FD), hot air drying (HAD), and microwave coupled with pulsed vacuum drying (MPVD), on the quality characteristics of wi...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-04-01
|
| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417725000847 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849766725741969408 |
|---|---|
| author | Zhengdong Wan Zhuofan Ji Dandan Zhao Yamei Liu Zhentao Zhang Jianxiong Hao |
| author_facet | Zhengdong Wan Zhuofan Ji Dandan Zhao Yamei Liu Zhentao Zhang Jianxiong Hao |
| author_sort | Zhengdong Wan |
| collection | DOAJ |
| description | This study investigates the effects of different pretreatment methods, cold plasma (CP) and ultrasound (US), as well as different drying techniques, including vacuum freeze-drying (FD), hot air drying (HAD), and microwave coupled with pulsed vacuum drying (MPVD), on the quality characteristics of winter jujube slices. The physical, chemical, and functional properties were analyzed, encompassing farinograph attributes, particle size, cation exchange capacity, total phenolic and flavonoid content, and flavor compounds were analyzed. In terms of physical properties, jujube slices subjected to MPVD demonstrate superior water-holding capacity at 2.93 g/g and enhanced fluidity, with a sliding angle of 34.98° and an angle of repose of 43.47°, compared to FD jujube slices. Additionally, it exhibits a rehydration capacity of 2.98 g/g and a bulk density of 0.49 g/mL. Regarding chemical composition, the cation exchange capacity of US-FD jujube slices is measured at 0.64 mmol/g, while the total phenolic content reaches 11.97 mg/g, and the flavonoid content in CP-MPVD jujube slices is 5.21 mg/g. Notably, the cation exchange capacity of MPVD jujube slices pretreated by CP and US is 0.46 and 0.55 mmol/g, respectively. Concerning volatile compounds and flavor, FD slices retain higher concentrations of aldehydes (11.39 %) and alkenes (16.88 %), whereas MPVD slices contain 21.20 % alkanes. HAD slices contain the highest aromatic hydrocarbon content at 34.97 %. In summary, the optimized combination of CP and MPVD can enhance the drying efficiency of jujube slices, increase the flavonoid content in jujube slices, and improve their quality characteristics. |
| format | Article |
| id | doaj-art-2d00d7a875e449d8b571d5200b63094e |
| institution | DOAJ |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-04-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-2d00d7a875e449d8b571d5200b63094e2025-08-20T03:04:29ZengElsevierUltrasonics Sonochemistry1350-41772025-04-0111510730510.1016/j.ultsonch.2025.107305Study on the quality characteristics of jujube slices under different pretreatment and drying methodsZhengdong Wan0Zhuofan Ji1Dandan Zhao2Yamei Liu3Zhentao Zhang4Jianxiong Hao5College of Food Science & Biology, Hebei University of Science & Technology, Shijiazhuang 050018, ChinaCollege of Food Science & Biology, Hebei University of Science & Technology, Shijiazhuang 050018, ChinaCollege of Food Science & Biology, Hebei University of Science & Technology, Shijiazhuang 050018, China; Hebei Provincial Functional Food Technology Innovation Center, Shijiazhuang 050018, China; Corresponding authors.College of Food Science & Biology, Hebei University of Science & Technology, Shijiazhuang 050018, China; Hebei Provincial Functional Food Technology Innovation Center, Shijiazhuang 050018, China; Technical Institute of Physics and Chemistry CAS, Beijing 100190, ChinaCollege of Food Science & Biology, Hebei University of Science & Technology, Shijiazhuang 050018, China; Technical Institute of Physics and Chemistry CAS, Beijing 100190, ChinaCollege of Food Science & Biology, Hebei University of Science & Technology, Shijiazhuang 050018, China; Hebei Provincial Functional Food Technology Innovation Center, Shijiazhuang 050018, China; Corresponding authors.This study investigates the effects of different pretreatment methods, cold plasma (CP) and ultrasound (US), as well as different drying techniques, including vacuum freeze-drying (FD), hot air drying (HAD), and microwave coupled with pulsed vacuum drying (MPVD), on the quality characteristics of winter jujube slices. The physical, chemical, and functional properties were analyzed, encompassing farinograph attributes, particle size, cation exchange capacity, total phenolic and flavonoid content, and flavor compounds were analyzed. In terms of physical properties, jujube slices subjected to MPVD demonstrate superior water-holding capacity at 2.93 g/g and enhanced fluidity, with a sliding angle of 34.98° and an angle of repose of 43.47°, compared to FD jujube slices. Additionally, it exhibits a rehydration capacity of 2.98 g/g and a bulk density of 0.49 g/mL. Regarding chemical composition, the cation exchange capacity of US-FD jujube slices is measured at 0.64 mmol/g, while the total phenolic content reaches 11.97 mg/g, and the flavonoid content in CP-MPVD jujube slices is 5.21 mg/g. Notably, the cation exchange capacity of MPVD jujube slices pretreated by CP and US is 0.46 and 0.55 mmol/g, respectively. Concerning volatile compounds and flavor, FD slices retain higher concentrations of aldehydes (11.39 %) and alkenes (16.88 %), whereas MPVD slices contain 21.20 % alkanes. HAD slices contain the highest aromatic hydrocarbon content at 34.97 %. In summary, the optimized combination of CP and MPVD can enhance the drying efficiency of jujube slices, increase the flavonoid content in jujube slices, and improve their quality characteristics.http://www.sciencedirect.com/science/article/pii/S1350417725000847Jujube slicesPretreatment methodsDrying techniques |
| spellingShingle | Zhengdong Wan Zhuofan Ji Dandan Zhao Yamei Liu Zhentao Zhang Jianxiong Hao Study on the quality characteristics of jujube slices under different pretreatment and drying methods Ultrasonics Sonochemistry Jujube slices Pretreatment methods Drying techniques |
| title | Study on the quality characteristics of jujube slices under different pretreatment and drying methods |
| title_full | Study on the quality characteristics of jujube slices under different pretreatment and drying methods |
| title_fullStr | Study on the quality characteristics of jujube slices under different pretreatment and drying methods |
| title_full_unstemmed | Study on the quality characteristics of jujube slices under different pretreatment and drying methods |
| title_short | Study on the quality characteristics of jujube slices under different pretreatment and drying methods |
| title_sort | study on the quality characteristics of jujube slices under different pretreatment and drying methods |
| topic | Jujube slices Pretreatment methods Drying techniques |
| url | http://www.sciencedirect.com/science/article/pii/S1350417725000847 |
| work_keys_str_mv | AT zhengdongwan studyonthequalitycharacteristicsofjujubeslicesunderdifferentpretreatmentanddryingmethods AT zhuofanji studyonthequalitycharacteristicsofjujubeslicesunderdifferentpretreatmentanddryingmethods AT dandanzhao studyonthequalitycharacteristicsofjujubeslicesunderdifferentpretreatmentanddryingmethods AT yameiliu studyonthequalitycharacteristicsofjujubeslicesunderdifferentpretreatmentanddryingmethods AT zhentaozhang studyonthequalitycharacteristicsofjujubeslicesunderdifferentpretreatmentanddryingmethods AT jianxionghao studyonthequalitycharacteristicsofjujubeslicesunderdifferentpretreatmentanddryingmethods |