A comprehensive study on the effects of drying methods on the color, structure, flavor, and nutritional properties of green peppers (Piper nigrum L.)

作者：Xinyi Wang, Hui Su, Ruiyang Gao, Hongchen Li, Ying Lyu, Haiming Chen, Qiuping Zhong, Rongrong He, Congfa Li, Wenxue Chen · 发表于：Food Chemistry X · 年份：2025 · DOI：10.1016/j.fochx.2025.103183 · 被引用次数：4 · 研究领域：Food Drying and Modeling、Microencapsulation and Drying Processes、Microbial Inactivation Methods

Optimal drying method is important for the quality preservation of green pepper (GP). This study assessed the effects of five drying methods on the color, structure, flavor, and nutritional properties of dried GP. Results indicated that freeze drying (FD) preserved excellent color ( L ⁎ = 56.27, a ⁎ = −3.76) and microstructure through low-temperature sublimation, while thermal drying (hot air drying (HAD) and far-infrared drying (FIRD)) enhanced the aroma release via melanoidin and lipid oxidation reactions. Notably, FD-FIRD significantly reduced the energy consumption and drying time by 50.98 % and 55.6 %, respectively, compared to FD alone. This combined drying method also maintained a high level of piperine (6.75 mg/g) and flavonoids retention ratio (370.53 %), as well as preserving good antioxidant activity. Notably, the 25 dominant VOCs exhibited inverse correlations with piperine and phenols ( r = −0.54 to −0.92). In short, FD-FIRD is a promising dehydration process. • Effects of 5 drying methods on the comprehensive quality of GP were explored. • FD is good for retaining the texture, color, and bioactive components of GPs. • Thermal drying (HAD and FIRD) is facilitate to create unique aroma compounds. • FD-FIRD is energy efficient and produces high quality GP products. • Piperine and phenols are negatively correlate with 25 dominant VOCs.