Does a Freeze-thaw Pretreatment Enhance the Quality of Dried Foods? A Meta-Analysis

Abstract

Based on the results of several studies, it's questionable if freeze-thaw pretreatment can improve dried product qualities. To answer this question, a meta-analysis was conducted to determine the effect of freeze-thaw pretreatment on the quality of dried products. This research aimed to assess the impact of freeze-thaw pretreatment on the quality of dried plant-based foods. The data was sourced from the Scopus database, and the selection criteria were based on the PRISMA protocol. All meta-analysis calculations were performed using OpenMEE Software. The results revealed that freeze-thaw pretreatment significantly affected ΔE, TFC, and TPC. However, freeze-thaw pretreatment does not significantly affect shrinkage and hardness. Based on what the analysis subgroup found, the best freezing temperatures are -20 °C and -196 °C because both temperatures favorably impact TFC and hardness. Moreover, freeze-thaw pretreatment is applicable to I-C, NIR, and HA-MV drying.

Unveiling the Influence of Osmotic Pretreatment on Dried Fruit Characteristics: A Meta-Analysis Approach

“… Kurniasari et al (2022) investigated the bioactivity of ginger after undergoing different drying methods and found that the phenolic and flavonoid content, 6-gingerol concentration, and antioxidant activity varied depending on the method used. In another study, Yulni et al (2023) explored the effects of freeze-thaw pretreatment on plant-based food products and found that the TPC and color were decreased, whereas total flavonoid content (TFC) was increased. In light of these studies, our research focuses on the impact of osmotic pretreatment on the qualities of dried fruit.…”