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Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality

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Abstract

Fruits and vegetables are essential for overall human health and nutrition, and there is a high quest for fruits and vegetables of superior quality. Nonetheless, the preservation of fruit is still challenging due to the high moisture content. Pretreatments have assisted fruit and vegetable drying in improving shelf-life and maintaining quality. However, conventional pretreatments affect the physicochemical properties and product qualities. Therefore, thermal and nonthermal pretreatments followed by drying have been researched to improve and enhance fruits and vegetables’ physicochemical properties. This article evaluates sequential thermal (ohmic, electrohydrodynamic, infrared, etc.) or  nonthermal (high-pressure processing, ultrasonic, pulsed-electric field, etc.) pretreatment technologies and drying in the last 5 years, underscoring their efficiency in augmenting the product qualities of fruits and vegetables. In addition, details of nonthermal and thermal pretreatment technologies are explained, and their success stories, drawbacks, and future studies on improving these technologies are provided. Besides, the safety evaluations of various pretreatments are also delved in. Finally, it is recommended that the next 5 years of research should also explore pulsed light, manothermosonication, ultraviolet light, oscillating magnetic field, thermosonication, and ionization radiation pretreatment to augment dried fruits and vegetables’ product qualities and physicochemical properties. This will help better comprehend the impact of emerging technologies on fruits and vegetables’ physicochemical properties.

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Abbreviations

ABTS:

2,2-Azino-bis-(3-ethylbenzothiazoline-6-sulfonic acid)

AOA:

Antioxidant activity

a* :

Greenness to redness; (0 to +100) signify redness, and a* (0 to −80) denote greenness

b* :

Yellowness to blueness; b* (0 to +70) indicates yellowness, and b* (0 to −70) shows blueness

C :

Chromaticity

DPPH:

2,2-Diphenyl-1-picrylhydrazyl

D eff :

Moisture diffusivity

ΔE :

The total color difference (magnitude of the difference between two colors based on their L*, a*, and b* values)

EHD:

Electrohydrodynamic

FD:

Freeze-drying

FL:

Flow-rate

FRAP:

Ferric reducing antioxidant power

HAD:

Hot-air drying

HHHAB:

High-humidity hot-air blanching

HPP:

High-pressure processing

HTP:

High-temperature plasma

HTST:

Higher temperatures and short time

IR:

Infrared

IRB:

Infrared blanching

LTLT:

Lower temperature longer time

LTP:

Low-temperature plasma

LF-NMR:

Low-frequency nuclear magnetic resonance

L* :

Lightness

MT:

Magnetostrictive transducers

MW:

Microwave

MWB:

Microwave blanching

MWV:

Microwave vacuum

NT:

Nonthermal

NTP:

Nonthermal plasma

OH:

Ohmic heating

PEF:

Pulsed-electric field

POD:

Polyphenol peroxidase

PPO:

Polyphenol oxidase

PT:

Piezoelectric transducers

TP:

Thermal plasma

TFC:

Total flavonoids content

TPC:

Total phenolics content

SEM:

Scanning electron microscope

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Authors and Affiliations

  1. Food Science Program, Division of Food, Nutrition and Exercise Sciences, University of Missouri, 1406 E Rollins Street, Columbia, MO, 65211, USA

    Isaac Duah Boateng

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Correspondence to Isaac Duah Boateng.

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Dedication

I dedicate this article to my late father George Kofi Boateng. This month is exactly 20 years that he died of stroke. May his soul rest in perfect peace and God be with him until we meet again.

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Highlights

• Nonthermal and thermal assisted drying of fruits and vegetables in the last 5 years were reviewed.

• A critical review of their potential and drawbacks in the physicochemical properties was provided.

• Safety aspects of various emerging pretreatment of fruits and vegetables were discussed.

• Future studies on the improvement of these technologies were provided.

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Boateng, I.D. Thermal and Nonthermal Assisted Drying of Fruits and Vegetables. Underlying Principles and Role in Physicochemical Properties and Product Quality. Food Eng Rev 15, 113–155 (2023). https://doi.org/10.1007/s12393-022-09326-y

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  • DOI: https://doi.org/10.1007/s12393-022-09326-y

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