The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life

Mirian Pateiro,Márcio Vargas-Ramella,Daniel Franco,Adriano Gomes da Cruz,Gökhan Zengin,Manoj Kumar,Kuldeep Dhama,José M. Lorenzo

Food Chemistry: X（2022）

引用 8|浏览8

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摘要

•Berries comprise essential nutrients necessary for healthy living.•Convective, vacuum, microwave, and freeze-drying are the most common methods.•Pre-treatments improve permeability, accelerate drying, and inactivate oxidation.•Combined methods are recommended to assure high quality of dehydrated berries.

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关键词

Dehydration technology,Drying method,Berry,Bioactive compounds,Phenolic compounds,Fruit quality

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