Effects of ultrasonication and freeze–thaw pretreatments on the vacuum freeze-drying process and quality characteristics of apricot (Prunus armeniaca L. cv. Diaoganxing)

作者：Xin Li, Yan Zhou, Hao Dong, Tongrui Sun, Yuxing Liu, Shaobo Cheng, Guogang Chen · 发表于：Food Chemistry X · 年份：2024 · DOI：10.1016/j.fochx.2024.101357 · 被引用次数：25 · 研究领域：Food Quality and Safety Studies、Food Drying and Modeling、Freezing and Crystallization Processes

The combination of pretreatment and vacuum freeze-drying (VFD) technology is an effective technique for extending the shelf life of apricots, reducing costs and energy consumption. However, the impact of pretreatment on the freeze-drying and quality characteristics of apricots is still unclear. The effects of ultrasound (US), freeze-thaw (FT), and their combination (FT-US) on water migration and quality characteristics of apricot slices on VFD were studied. LR-NMR and SEM showed that pretreatment significantly reduced the time (19.05%-33.33%) and energy consumption (17.67%-35.66%) of the VFD process. Compared with the control group, the US, FT, and FT-US improved the color, texture, rehydration ability, and flavor of apricot slices. Among them, FT-US retained the most biologically active substances and antioxidant capacity, with the highest sensory score. Overall, FT-US pretreatment induced changes in the microstructure and chemistry of apricots, which contributed to the production of high-quality VFD apricot slices.