The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life
Mirian Pateiro, Márcio Vargas‐Ramella, Daniel Franco, Adriano G. Cruz, Gökhan Zengin, Manoj Kumar +2 more
Food Chemistry X
Abstract
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 (<i>e.g.</i>, 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 (<i>e.g.</i>, 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.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
emerging dehydration techniques include electromagnetic radiation drying, explosion puffing drying, heat pump drying, low-pressure superheated steam drying, microwave drying
“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 impro...”
pre-treatments and combination of technologies enhance quality of final product
“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.”
emerging dehydration techniques improve quality of dried berries
“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 impro...”