Work

Study on the effects of media-regulated ultrasonic pretreatment combined with electrohydrodynamic drying on the drying kinetics, active components, proteomic characteristics and volatile components of garlic

Year: 2026

Type: article

Abstract: This study investigated the effects of different pretreatment media-NaCl solution (NaCl aq.), sucrose solution (Suc aq.), and deionized water (DW)-on the combined ultrasonic (US)-electrohydrodynamic (EHD) drying of garlic. Comprehensive analysis revealed that the NaCl aq. + US pretreatment demonstrated optimal performance. It markedly improved the effective moisture diffusion coefficient ( D eff ), thereby accelerating the overall drying kinetics, and enhanced the rehydration capacity, indicating better preservation of the garlic's microstructure. This pretreatment also promoted superior retention of allicin-derived compounds and total phenols compared to other methods. Furthermore, it helped preserve protein secondary structure, promoted the release of alliinase, and maximized the content of volatile sulfur compounds. These findings first reveal the synergistic mechanism of medium-regulated ultrasound, where osmotic pressure and cavitation effects jointly enhance bioactive compound retention. The results provide both theoretical and practical support for optimizing combined drying processes in garlic processing.

Source: Food Chemistry X

DOI: 10.1016/j.fochx.2026.103660

Authors: Wei Zuo, Changjiang Ding, Jingli Lu, Chuanqiang Che, Zhiqing Song, Chunxu Qin

Institutions: Inner Mongolia University of Technology, Inner Mongolia Electric Power Research Institute

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: gold

Estimated APC paid: $2,330

Funders: National Natural Science Foundation of China, Natural Science Foundation of Inner Mongolia, Research Program of Science and Technology at Universities of Inner Mongolia Autonomous Region