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The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life
Berries are among the fruits with the highest nutritional and commercial value. This paper reviews the conventional and emerging dehydration methods most commonly used as postharvest treatment and discusses their efficacy in maintaining and/or improving the nutritional and functional qualities of dr...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2022
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9550524/ https://www.ncbi.nlm.nih.gov/pubmed/36225212 http://dx.doi.org/10.1016/j.fochx.2022.100465 |
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author | Pateiro, Mirian Vargas-Ramella, Márcio Franco, Daniel Gomes da Cruz, Adriano Zengin, Gökhan Kumar, Manoj Dhama, Kuldeep Lorenzo, José M. |
author_facet | Pateiro, Mirian Vargas-Ramella, Márcio Franco, Daniel Gomes da Cruz, Adriano Zengin, Gökhan Kumar, Manoj Dhama, Kuldeep Lorenzo, José M. |
author_sort | Pateiro, Mirian |
collection | PubMed |
description | Berries are among the fruits with the highest nutritional and commercial value. This paper reviews the conventional and emerging dehydration methods most commonly used as postharvest treatment and discusses their efficacy in maintaining and/or improving the nutritional and functional qualities of dried berries. The characteristics of the conventional methods (e.g., convective drying, freeze-drying, spray-drying, osmotic dehydration), their pre-treatments, their combination, and intermittent drying, as well as their potential disadvantages are discussed. The use of emerging dehydration techniques (e.g., electromagnetic radiation drying, explosion puffing drying, heat pump drying, low-pressure superheated steam drying, microwave drying) allows to improve the quality of the dried berries compared to conventional techniques, in addition to reducing drying times, increasing drying speed and energy efficiency. Finally, the use of pre-treatments and the combination of technologies can enhance the quality of the final product as a result of the improvement in the effectiveness of the dehydration process. |
format | Online Article Text |
id | pubmed-9550524 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2022 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-95505242022-10-11 The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life Pateiro, Mirian Vargas-Ramella, Márcio Franco, Daniel Gomes da Cruz, Adriano Zengin, Gökhan Kumar, Manoj Dhama, Kuldeep Lorenzo, José M. Food Chem X Review Article Berries are among the fruits with the highest nutritional and commercial value. This paper reviews the conventional and emerging dehydration methods most commonly used as postharvest treatment and discusses their efficacy in maintaining and/or improving the nutritional and functional qualities of dried berries. The characteristics of the conventional methods (e.g., convective drying, freeze-drying, spray-drying, osmotic dehydration), their pre-treatments, their combination, and intermittent drying, as well as their potential disadvantages are discussed. The use of emerging dehydration techniques (e.g., electromagnetic radiation drying, explosion puffing drying, heat pump drying, low-pressure superheated steam drying, microwave drying) allows to improve the quality of the dried berries compared to conventional techniques, in addition to reducing drying times, increasing drying speed and energy efficiency. Finally, the use of pre-treatments and the combination of technologies can enhance the quality of the final product as a result of the improvement in the effectiveness of the dehydration process. Elsevier 2022-09-30 /pmc/articles/PMC9550524/ /pubmed/36225212 http://dx.doi.org/10.1016/j.fochx.2022.100465 Text en © 2022 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Review Article Pateiro, Mirian Vargas-Ramella, Márcio Franco, Daniel Gomes da Cruz, Adriano Zengin, Gökhan Kumar, Manoj Dhama, Kuldeep Lorenzo, José M. The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life |
title | The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life |
title_full | The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life |
title_fullStr | The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life |
title_full_unstemmed | The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life |
title_short | The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life |
title_sort | role of emerging technologies in the dehydration of berries: quality, bioactive compounds, and shelf life |
topic | Review Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9550524/ https://www.ncbi.nlm.nih.gov/pubmed/36225212 http://dx.doi.org/10.1016/j.fochx.2022.100465 |
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