AUTHOR=Geng Zhihua , Zhu Lichun , Wang Jun , Yu Xianlong , Li Mengqing , Yang Wenxin , Hu Bin , Zhang Qian , Yang Xuhai 

TITLE=Drying sea buckthorn berries (Hippophae rhamnoides L.): Effects of different drying methods on drying kinetics, physicochemical properties, and microstructure

JOURNAL=Frontiers in Nutrition

VOLUME=Volume 10 - 2023

YEAR=2023

URL=https://www.frontiersin.org/journals/nutrition/articles/10.3389/fnut.2023.1106009

DOI=10.3389/fnut.2023.1106009

ISSN=2296-861X

ABSTRACT=Fresh sea buckthorn berries have a high moisture content and are perishable; therefore, drying is one of the most important techniques for extending their shelf life. Here, we investigated the effects of hot-air drying (HAD), infrared drying (IRD), infrared-assisted hot-air drying (IR-HAD), pulsed-vacuum drying (PVD), and vacuum freeze-drying (VFD) on the drying kinetics, microstructure, and physicochemical properties (color, non-enzyme browning index, rehydration ratio, and total phenol, total flavonoid, and ascorbic acid contents) of sea buckthorn berries. The results showed that the IR-HAD time was the shortest, followed by that of HAD, IRD, and PVD, while that of VFD was the longest. The VFD- and PVD-dried sea buckthorn berries had better physicochemical properties compared to HAD, IRD, and IR-HAD. Overall, VFD and PVD had higher ascorbic acid and total phenolic contents, better rehydration ability, and brighter color; however, considering the higher cost of VFD, we suggest that PVD is an optimal drying technology for sea buckthorn berries with the potential for industrial application.