2022
DOI: 10.3390/foods11223675
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Hot Air Drying of Seabuckthorn (Hippophae rhamnoides L.) Berries: Effects of Different Pretreatment Methods on Drying Characteristics and Quality Attributes

Abstract: Seabuckthorn berries are difficult to dry because the outermost surface is covered with a dense wax layer, which prevents moisture transfer during the drying process. In this study, uses of ultrasonic-assisted alkali (UA), pricking holes in the skin (PH) and their combination (UA + PH) as pretreatment methods prior to hot air drying and their effects on drying characteristics and quality attributes of seabuckthorn berries were investigated. Selected properties include color, microstructure, rehydration capacit… Show more

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Cited by 18 publications
(17 citation statements)
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“…In contrast, the grape samples treated with US and US + SAEW showed an absence of this waxy layer, revealing a smoother surface structure. This effect of ultrasound treatment in removing the waxy layer has been similarly observed in lettuce [35] , seabuckthorn berries [36] and blueberries [37] . Therefore, the alteration in wettability of grapes treated with ultrasound technology is directly linked to the removal of this natural waxy layer.…”
Section: Resultssupporting
confidence: 64%
“…In contrast, the grape samples treated with US and US + SAEW showed an absence of this waxy layer, revealing a smoother surface structure. This effect of ultrasound treatment in removing the waxy layer has been similarly observed in lettuce [35] , seabuckthorn berries [36] and blueberries [37] . Therefore, the alteration in wettability of grapes treated with ultrasound technology is directly linked to the removal of this natural waxy layer.…”
Section: Resultssupporting
confidence: 64%
“…The color of yam slices is a crucial indicator of drying quality, which influences consumer choice and value assessment [ 40 ]. Figure 8 depicts the IR-HAD (a) and HAD (b) color indices for yam slices at various temperatures.…”
Section: Results and Analysismentioning
confidence: 99%
“…During drying, enzymatic, and non‐enzymatic (Maillard) reactions occur, and brown pigments are formed, which change the product's color. This reaction is stimulated by temperature, and higher temperature tends to produce more dark pigments (Macedo et al, 2020; Tan et al, 2022). Similar outcomes were offered by Sahoo et al (2022) for yam drying, and Çetin et al (2023) for acorns drying.…”
Section: Resultsmentioning
confidence: 99%