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Effect of Drying Technologies on Nutritional, Sensory, and Bioactive Properties...
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Effect of Drying Technologies on Nutritional, Sensory, and Bioactive Properties of Foods

A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".

Deadline for manuscript submissions: closed (20 March 2023) | Viewed by 47245

Special Issue Editors

Prof. Dr. Bruno A.M. Carciofi

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Guest Editor
Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC - Universidade Federal de Santa Catarina), Florianópolis, Santa Catarina, Brazil
Interests: food processing and engineering; integrated food process-product development; mathematical modeling of foods; food safety and quality; biomaterials properties
Prof. Dr. Joao Laurindo

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Guest Editor
Department of Chemical and Food Engineering, Federal University of Santa Catarina (UFSC - Universidade Federal de Santa Catarina), Florianópolis, Santa Catarina, Brazil
Interests: food process engineering; fruits and vegetables drying; microwave; biomaterials
Special Issues, Collections and Topics in MDPI journals

Special Issue Information

Dear Colleagues,

Dehydration is a principle to increase food shelf-life and safety, facilitating transport and storage. Meanwhile, beneficial or damaging effects are observed depending on how drying principles are applied. Drying can intensify and create new sensory characteristics or result in an unpleasant product, can make available or inhibit bioactive molecules, and enhance or impair nutritional quality. This Special Issue—Effect of Drying Technologies on Nutritional, Sensory, and Bioactive Properties of Foods—covers drying processes and their impact on food properties and composition, regarding any change in nutritional quality, sensory aspects, and activity or concentration of biomolecules. Based on your expertise, we invite you to contribute a manuscript on the topics above related.

For more information, please visit the Special Issue website.

Prof. Dr. Bruno A.M. Carciofi
Prof. Dr. Joao Laurindo
Guest Editors

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • food dehydration
  • bioactive compounds
  • nutrition
  • mild processing
  • innovative food process
  • food quality
  • food safety
  • bioproducts
  • micronutrients
  • thermal degradation

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Published Papers (7 papers)

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Research

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16 pages, 3797 KiB  
Article
Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips
by Elsa M. Gonçalves, Nelson Pereira, Mafalda Silva, Nuno Alvarenga, Ana Cristina Ramos, Carla Alegria and Marta Abreu
Foods 2023, 12(6), 1198; https://doi.org/10.3390/foods12061198 - 12 Mar 2023
Cited by 5 | Viewed by 3267
Abstract
The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and [...] Read more.
The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet potato (Bellevue PBR). For each time and temperature, drying condition, physicochemical parameters (moisture content, CIELab color, texture parameters, total phenolic and carotenoid contents) and a sensory evaluation by a panel at the last drying period (200 min) were assessed. Drying time was shown to have a more significant effect than temperature on the quality of dried sweet potato as a snack, except for carotenoid content. Given the raw tuber content, thermal degradation (p < 0.05) of total phenolic compounds (about 70%), regardless of tested conditions, contrasted with the higher stability of total carotenoids (<30%). The dried product, under optimal conditions (≥75 °C for 200 min), achieved a moisture content (≤10%) suitable for preservation, providing a crispy texture with favourable sensory acceptance and providing a carotenoid content similar to the raw product. Full article
(This article belongs to the Special Issue Effect of Drying Technologies on Nutritional, Sensory, and Bioactive Properties of Foods)
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15 pages, 15383 KiB  
Article
Effect of Different Drying Methods on the Quality and Nonvolatile Flavor Components of Oudemansiella raphanipes
by Qiulian Shen, Zedong He, Yangyue Ding and Liping Sun
Foods 2023, 12(3), 676; https://doi.org/10.3390/foods12030676 - 3 Feb 2023
Cited by 14 | Viewed by 2666
Abstract
Different drying methods affect the quality of foods. The aim of this study is to explore the effects of seven drying methods, including hot air drying at 60 °C and 80 °C, ultrasound-assisted hot air drying at 60 °C and 80 °C, microwave [...] Read more.
Different drying methods affect the quality of foods. The aim of this study is to explore the effects of seven drying methods, including hot air drying at 60 °C and 80 °C, ultrasound-assisted hot air drying at 60 °C and 80 °C, microwave drying, vacuum microwave drying, and vacuum freeze-drying, on the quality and nonvolatile flavor components of Oudemansiella raphanipes. The vacuum freeze-drying resulted in minimal collapse, mild shrinkage at the macroscopic level, and the formation of uniform pores at the microscopic level on the surfaces of O. raphanipes mushrooms. In addition, vacuum freeze-drying can improve the color attributes of the mushrooms. Therefore, the appearance and shape of vacuum freeze-drying treated O. raphanipes were closest to those of fresh mushrooms. We found that ultrasound-assisted treatment can effectively shorten the drying time of O. raphanipes. The drying time of ultrasound-assisted hot air drying at 60 °C was 20% shorter than that of hot air drying at 60 °C, and the drying time of ultrasound-assisted hot air drying at 80 °C was 37.5% shorter than that of hot air drying at 80 °C. The analysis of the nonvolatile flavor components showed that the ultrasound-assisted hot air drying at 60 °C of the O. raphanipes sample had the highest content of free amino acids (83.78 mg/g) and an equivalent umami concentration value (1491.33 monosodium glutamate/100 g). The vacuum freeze-drying treated O. raphanipes had the highest 5′-nucleotide content of 2.44 mg/g. Therefore, vacuum freeze-drying and ultrasound-assisted hot air drying at 60 °C, followed by vacuum microwave drying, might protect the flavor components of O. raphanipes to the greatest extent. However, microwave drying, hot air drying at 80 °C, and ultrasound-assisted hot air drying at 80 °C could destroy the flavor components of O. raphanipes during drying. The results of this study provided data support for the industrial production of dried O. raphanipes. Full article
(This article belongs to the Special Issue Effect of Drying Technologies on Nutritional, Sensory, and Bioactive Properties of Foods)
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17 pages, 9004 KiB  
Article
Interaction of Different Drying Methods and Storage on Appearance, Surface Structure, Energy, and Quality of Berberis vulgaris var. asperma
by Seyede Laleh Talebzadeh, Hamideh Fatemi, Majid Azizi, Mohammad Kaveh, Amirali Salavati Nik, Mariusz Szymanek and Ryszard Kulig
Foods 2022, 11(19), 3003; https://doi.org/10.3390/foods11193003 - 27 Sep 2022
Cited by 4 | Viewed by 2947
Abstract
Seedless barberry fruit is native small fruit in Iran. To examine the impact of various drying methods and storage on the biochemical attributes (Vitamin C, Anthocyanin, Phenol, pH, TA), color index (a*, b*, L*, ab, and Chroma), drying time, and fruit microstructure (by [...] Read more.
Seedless barberry fruit is native small fruit in Iran. To examine the impact of various drying methods and storage on the biochemical attributes (Vitamin C, Anthocyanin, Phenol, pH, TA), color index (a*, b*, L*, ab, and Chroma), drying time, and fruit microstructure (by SEM) of seedless barberry (Berberis vulgaris var. asperma), and effective moisture diffusivity coefficient (Deff), specific energy consumption (SEC), energy efficiency (EE) of the dryers, this experiment was performed. Drying treatments include microwave (100, 170, and 270 W), oven (60 and 70 °C), cabinet (50 and 70 °C), shade, sun, and fresh samples (control) and storage 6 months after drying (in polyethylene packaging and at a temperature of 5–10 °C). Results showed minimum and maximum drying times (50 min and 696 h), were related to microwave (270 W) and shade methods, respectively. The highest color values were observed in fruits treated with control, shade and sun treatments and the lowest values were observed in cabinet (70 °C) methods. According to the SEM results, microwave significantly affected surface structure of the dried sample compared to others. The findings indicated that the use of artificial drying methods than natural methods (sun and shade) cause a more significant reduction in color indexes, while vitamin C, soluble solids, and anthocyanin were significantly maintained at a high level. Storage reduced anthocyanin content of fruits almost 12%. Moreover, it was discovered EE and SEC values varied in the range of 1.16–25.26% and 12.20–1182 MJ/kg, respectively. Deff values were higher in microwave 270 W. Full article
(This article belongs to the Special Issue Effect of Drying Technologies on Nutritional, Sensory, and Bioactive Properties of Foods)
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15 pages, 4214 KiB  
Article
The Effect of Pretreatments on the Physical Properties and Starch Structure of Potato Chips Dried by Microwaves under Vacuum
by Aline Iamin Gomide, Ricardo Lemos Monteiro, Bruno Augusto Mattar Carciofi and João Borges Laurindo
Foods 2022, 11(15), 2259; https://doi.org/10.3390/foods11152259 - 28 Jul 2022
Cited by 6 | Viewed by 2390
Abstract
Native potato starch has a semi-crystalline structure associated with a low glycemic index. Microwave vacuum drying (MWVD) produces crispy snacks under mild temperatures, reducing starch structural changes. However, blanching pretreatment gelatinizes starch, reducing crystallinity. A promising alternative is drying raw or blanched-then-cooled potatoes [...] Read more.
Native potato starch has a semi-crystalline structure associated with a low glycemic index. Microwave vacuum drying (MWVD) produces crispy snacks under mild temperatures, reducing starch structural changes. However, blanching pretreatment gelatinizes starch, reducing crystallinity. A promising alternative is drying raw or blanched-then-cooled potatoes by MWVD. Cooling the blanched potato before MWVD aims to promote the partial return of the crystalline structure. Thus, this study evaluated how different pretreatments affect potato chips’ starch structure and physical properties. Three samples were dried by MWVD: (i) raw (MWVD-RW), (ii) blanched (MWVD-BL), and (iii) blanched followed by cooling (4 °C for 48 h) (MWVD-BLC) potatoes. MWVD-RW samples presented a higher starch crystallinity (16.9%), which disappeared in MWVD-BL samples and partially returned in MWVD-BLC (8.7%). MWVD-BL and MWVD-BLC samples presented lower bulk (<0.338 g cm−3) density and higher porosity (>74%) and crispness. On the other hand, MWVD-BLC samples presented intermediate characteristics for color, true density, and porous distribution compared to others. All samples showed high porosity (>69%) and crispy texture. Therefore, based on the quality assessment, the MWVD-RW and MWVD-BLC produced healthy and crispy oil-free chips with a potentially lower glycemic index. Full article
(This article belongs to the Special Issue Effect of Drying Technologies on Nutritional, Sensory, and Bioactive Properties of Foods)
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13 pages, 3132 KiB  
Article
Effects of Spray Drying and Freeze Drying on Physicochemical Properties, Antioxidant and ACE Inhibitory Activities of Bighead Carp (Aristichthys nobilis) Skin Hydrolysates
by Ye Dong, Wen Yan and Yi-Qi Zhang
Foods 2022, 11(14), 2083; https://doi.org/10.3390/foods11142083 - 13 Jul 2022
Cited by 12 | Viewed by 2757
Abstract
The physicochemical, structural properties, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory activities of fish skin protein hydrolysate (SPH) that were freeze-dried (SPH-FD) and spray-dried (SPH-SD) were investigated. SPH-SD showed abundant volatile compounds, higher DPPH radical scavenging activity and ferrous iron chelating activity than [...] Read more.
The physicochemical, structural properties, antioxidant, and angiotensin I-converting enzyme (ACE) inhibitory activities of fish skin protein hydrolysate (SPH) that were freeze-dried (SPH-FD) and spray-dried (SPH-SD) were investigated. SPH-SD showed abundant volatile compounds, higher DPPH radical scavenging activity and ferrous iron chelating activity than SPH-FD, while the ABTS radical scavenging activity and ACE inhibitory activity were not influenced by the drying method. Amino acid compositions showed a higher proportion of proline and hydroxyproline residues in SPH-FD. The major molecular weights were both distributed below 1000 Da. SPH-SD had spherical structures, while SPH-FD had glass shard-like structures. The results indicated that the drying method could affect the physicochemical properties of hydrolysates, and SPH-SD showed potential prospects in developing functional fortified foods. Full article
(This article belongs to the Special Issue Effect of Drying Technologies on Nutritional, Sensory, and Bioactive Properties of Foods)
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17 pages, 1749 KiB  
Article
Effects of Microwave Treatment on Structure, Functional Properties and Antioxidant Activities of Germinated Tartary Buckwheat Protein
by Simeng Wang, Xianmeng Xu, Shunmin Wang, Junzhen Wang and Wenping Peng
Foods 2022, 11(10), 1373; https://doi.org/10.3390/foods11101373 - 10 May 2022
Cited by 19 | Viewed by 2929
Abstract
Tartary buckwheat protein (TBP) has promise as a potential source of novel natural nutrient plant protein ingredients. The modulating effects of microwave pretreatment at varying powers and times on the structure, functional properties, and antioxidant activities of germinated TBP were investigated. Compared with [...] Read more.
Tartary buckwheat protein (TBP) has promise as a potential source of novel natural nutrient plant protein ingredients. The modulating effects of microwave pretreatment at varying powers and times on the structure, functional properties, and antioxidant activities of germinated TBP were investigated. Compared with native germinated TBP, after microwave pretreatment, the content of free sulfhydryl groups in the germinated TBP increased, and the secondary structure changes showed a significant decrease in α-helix and an increase in random coil contents, and the intensity of the ultraviolet absorption peak increased (p < 0.05). In addition, microwave pretreatment significantly improved the solubility (24.37%), water-holding capacity (38.95%), emulsifying activity index (17.21%), emulsifying stability index (11.22%), foaming capacity (71.43%), and foaming stability (33.60%) of germinated TBP (p < 0.05), and the in vitro protein digestibility (5.56%) and antioxidant activities (DPPH (32.35%), ABTS (41.95%), and FRAP (41.46%)) of germinated TBP have also been improved. Among different treatment levels, a microwave level of 300 W/50 s gave the best results for the studied parameters. Specifically, microwave pretreatment could be a promising approach for modulating other germinated plant protein resources, as well as expanding the application of TBP. Full article
(This article belongs to the Special Issue Effect of Drying Technologies on Nutritional, Sensory, and Bioactive Properties of Foods)
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Review

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28 pages, 2799 KiB  
Review
A Comprehensive Review on the Processing of Dried Fish and the Associated Chemical and Nutritional Changes
by Nursyah Fitri, Sharon Xi Ying Chan, Noor Hanini Che Lah, Faidruz Azura Jam, Norazlan Mohmad Misnan, Nurkhalida Kamal, Murni Nazira Sarian, Mohd Aizuddin Mohd Lazaldin, Chen Fei Low, Hamizah Shahirah Hamezah, Emelda Rosseleena Rohani, Ahmed Mediani and Faridah Abas
Foods 2022, 11(19), 2938; https://doi.org/10.3390/foods11192938 - 20 Sep 2022
Cited by 25 | Viewed by 28181
Abstract
Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods. These [...] Read more.
Fish is a good source of nutrients, although it is easily spoiled. As such, drying is a common method of preserving fish to compensate for its perishability. Dried fish exists in different cultures with varying types of fish used and drying methods. These delicacies are not only consumed for their convenience and for their health benefits, as discussed in this review. Most commonly, salt and spices are added to dried fish to enhance the flavours and to decrease the water activity (aw) of the fish, which further aids the drying process. For fish to be dried effectively, the temperature, drying environment, and time need to be considered along with the butchering method used on the raw fish prior to drying. Considering the various contributing factors, several physicochemical and biochemical changes will certainly occur in the fish. In this review, the pH, water activity (aw), lipid oxidation, and colour changes in fish drying are discussed as well as the proximate composition of dried fish. With these characteristic changes in dried fish, the sensory, microbial and safety aspects of dried fish are also affected, revolving around the preferences of consumers and their health concerns, especially based on how drying is efficient in eliminating/reducing harmful microbes from the fish. Interestingly, several studies have focused on upscaling the efficiency of dried fish production to generate a safer line of dried fish products with less effort and time. An exploratory approach of the published literature was conducted to achieve the purpose of this review. This evaluation gathers important information from all available library databases from 1990 to 2022. In general, this review will benefit the fishery and food industry by enabling them to enhance the efficiency and safety of fish drying, hence minimising food waste without compromising the quality and nutritional values of dried fish. Full article
(This article belongs to the Special Issue Effect of Drying Technologies on Nutritional, Sensory, and Bioactive Properties of Foods)
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