The role of emerging technologies in the dehydration of berries: Quality, bioactive compounds, and shelf life
UNIVERSAL IDENTIFIER: http://hdl.handle.net/11093/4133
EDITED VERSION: https://linkinghub.elsevier.com/retrieve/pii/S2590157522002632
UNESCO SUBJECT: 3309.20 Propiedades de Los Alimentos ; 3303.03 Procesos Químicos ; 3309.13 Conservación de Alimentos
DOCUMENT TYPE: article
Berries are among the fruits with the highest nutritional and commercial value. This paper reviews the conventional and emerging dehydration methods most commonly used as postharvest treatment and discusses their efficacy in maintaining and/or improving the nutritional and functional qualities of dried berries. The characteristics of the conventional methods (e.g., convective drying, freeze-drying, spray-drying, osmotic dehydration), their pre-treatments, their combination, and intermittent drying, as well as their potential disadvantages are discussed. The use of emerging dehydration techniques (e.g., electromagnetic radiation drying, explosion puffing drying, heat pump drying, low-pressure superheated steam drying, microwave drying) allows to improve the quality of the dried berries compared to conventional techniques, in addition to reducing drying times, increasing drying speed and energy efficiency. Finally, the use of pre-treatments and the combination of technologies can enhance the quality of the final product as a result of the improvement in the effectiveness of the dehydration process
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