Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (<i>Amygdalus persica</i>) Slices

This study aimed to improve the quality of freeze-dried yellow peaches (<i>Amygdalus persica</i>). Yellow peaches were pretreated with osmotic dehydration for 15 min prior to vacuum-freeze drying and supplemented with different ultrasonic power levels (180 W, 240 W, 300 W) and a curing a...

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Autores principales:	Yuanming Chu, Saichao Wei, Zhaoyang Ding, Jun Mei, Jing Xie
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	yellow peaches ultrasound osmotic dehydration freeze-dried quality Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/05175361a4944938932335c5680c67f5
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spelling	oai:doaj.org-article:05175361a4944938932335c5680c67f52021-11-25T15:58:34ZApplication of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (<i>Amygdalus persica</i>) Slices10.3390/agriculture111110692077-0472https://doaj.org/article/05175361a4944938932335c5680c67f52021-10-01T00:00:00Zhttps://www.mdpi.com/2077-0472/11/11/1069https://doaj.org/toc/2077-0472This study aimed to improve the quality of freeze-dried yellow peaches (<i>Amygdalus persica</i>). Yellow peaches were pretreated with osmotic dehydration for 15 min prior to vacuum-freeze drying and supplemented with different ultrasonic power levels (180 W, 240 W, 300 W) and a curing agent (calcium lactobionate, CaLa) to investigate the effects on the quality of freeze-dried yellow peach slices. After vacuum freeze-drying the yellow peach slices for 48 h, their moisture, color, texture, microstructure, total phenol (TP) content and oligomeric proantho-cyanidin (OPC) content were determined. It was found that the auxiliary ultrasonic power with various levels, especially powered at 240 W, produced very favorable effects on the quality characteristics of freeze-dried yellow peaches. The average pore size of USOD-240 W samples was reduced by 57.07% compared with that of the FD samples. In terms of nutrient maintenance, USOD-240 W can also prevent nutrient loss to the greatest extent. The TP content (5.40 mg/g) and OPC content (14.42 mg/g) were always highest in each pretreatment. The addition of CaLa can further improve the quality of yellow peach slices. Overall, the application of ultrasound and CaLa to improve the quality of freeze-dried yellow peach slices along with osmotic dehydration before freeze-drying is a method worth considering.Yuanming ChuSaichao WeiZhaoyang DingJun MeiJing XieMDPI AGarticleyellow peachesultrasoundosmotic dehydrationfreeze-driedqualityAgriculture (General)S1-972ENAgriculture, Vol 11, Iss 1069, p 1069 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	yellow peaches ultrasound osmotic dehydration freeze-dried quality Agriculture (General) S1-972
spellingShingle	yellow peaches ultrasound osmotic dehydration freeze-dried quality Agriculture (General) S1-972 Yuanming Chu Saichao Wei Zhaoyang Ding Jun Mei Jing Xie Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (<i>Amygdalus persica</i>) Slices
description	This study aimed to improve the quality of freeze-dried yellow peaches (<i>Amygdalus persica</i>). Yellow peaches were pretreated with osmotic dehydration for 15 min prior to vacuum-freeze drying and supplemented with different ultrasonic power levels (180 W, 240 W, 300 W) and a curing agent (calcium lactobionate, CaLa) to investigate the effects on the quality of freeze-dried yellow peach slices. After vacuum freeze-drying the yellow peach slices for 48 h, their moisture, color, texture, microstructure, total phenol (TP) content and oligomeric proantho-cyanidin (OPC) content were determined. It was found that the auxiliary ultrasonic power with various levels, especially powered at 240 W, produced very favorable effects on the quality characteristics of freeze-dried yellow peaches. The average pore size of USOD-240 W samples was reduced by 57.07% compared with that of the FD samples. In terms of nutrient maintenance, USOD-240 W can also prevent nutrient loss to the greatest extent. The TP content (5.40 mg/g) and OPC content (14.42 mg/g) were always highest in each pretreatment. The addition of CaLa can further improve the quality of yellow peach slices. Overall, the application of ultrasound and CaLa to improve the quality of freeze-dried yellow peach slices along with osmotic dehydration before freeze-drying is a method worth considering.
format	article
author	Yuanming Chu Saichao Wei Zhaoyang Ding Jun Mei Jing Xie
author_facet	Yuanming Chu Saichao Wei Zhaoyang Ding Jun Mei Jing Xie
author_sort	Yuanming Chu
title	Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (<i>Amygdalus persica</i>) Slices
title_short	Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (<i>Amygdalus persica</i>) Slices
title_full	Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (<i>Amygdalus persica</i>) Slices
title_fullStr	Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (<i>Amygdalus persica</i>) Slices
title_full_unstemmed	Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (<i>Amygdalus persica</i>) Slices
title_sort	application of ultrasound and curing agent during osmotic dehydration to improve the quality properties of freeze-dried yellow peach (<i>amygdalus persica</i>) slices
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/05175361a4944938932335c5680c67f5
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Application of Ultrasound and Curing Agent during Osmotic Dehydration to Improve the Quality Properties of Freeze-Dried Yellow Peach (<i>Amygdalus persica</i>) Slices

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