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ORIGINAL RESEARCH article

Front. Sustain. Food Syst.
Sec. Sustainable Food Processing
Volume 8 - 2024 | doi: 10.3389/fsufs.2024.1434121
This article is part of the Research Topic Sustainable Drying Technologies for Foods: Enhancing Quality and Energy Efficiency View all 4 articles

Effects of different drying techniques on sea buckthorn pomace: Comprehensive assessment of drying characteristics, physicochemical properties, and odor

Provisionally accepted
Xiang Zhou Xiang Zhou Xiaoqiang Zhang Xiaoqiang Zhang Xinyu Liu Xinyu Liu Xinyu Ji Xinyu Ji Qian Zhang Qian Zhang Xuhai Yang Xuhai Yang *
  • Shihezi University, Shihezi, China

The final, formatted version of the article will be published soon.

    This study investigated the effects of hot air drying (HAD), infrared-assisted hot air drying (IR-HAD), vacuum freeze drying (VFD), and pulsed-vacuum drying (PVD) on the drying characteristics, color, microstructure, total phenolic content (TPC), total flavonoid content (TFC), vitamin C (Vc) content, and the odor analysis using electronic nose of sea buckthorn pomace. The results showed that IR-HAD exhibited the highest drying rate and the shortest drying time (250min). PVD exhibited the highest TPC, TFC, and Vc content while maintaining a color difference ΔE value closest to that of the fresh sample. PVD microstructure exhibited no collapse, fewer pores, and smaller cracks than the IR-HAD and VFD microstructures. Furthermore, the PVD pomace displayed the lowest reactivity to sulfides and ethanol compounds. The comprehensive analysis suggests that PVD holds promise as a drying method for sea buckthorn pomace and provides valuable insights for selecting an appropriate drying method for sea buckthorn pomace.

    Keywords: Sea buckthorn pomace, Drying method, Drying characteristics, Quality characteristics, microstructure

    Received: 17 May 2024; Accepted: 04 Jul 2024.

    Copyright: © 2024 Zhou, Zhang, Liu, Ji, Zhang and Yang. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.

    * Correspondence: Xuhai Yang, Shihezi University, Shihezi, China

    Disclaimer: All claims expressed in this article are solely those of the authors and do not necessarily represent those of their affiliated organizations, or those of the publisher, the editors and the reviewers. Any product that may be evaluated in this article or claim that may be made by its manufacturer is not guaranteed or endorsed by the publisher.