Work

Effects of Different Drying Methods on the Physicochemical Properties and Flavor Profile of Chaenomeles speciosa (Sweet) Nakai

Year: 2026

Type: article

Abstract: ABSTRACT This study presents a comparative assessment of the effects of various drying treatments on the physicochemical properties and flavor quality of Chaenomeles speciosa ( C. speciosa ). In a systematic comparison, a detailed comparison was conducted among samples treated with hot‐air drying (HAD) at 100°C, vacuum freeze‐drying (VFD), and vacuum drying (VD) across a range of temperatures (60°C–120°C). Results showed that VFD and VD effectively inhibited sample browning. VD at 80°C (VD‐80) better preserved total sugars and organic acids (TSOA) compared to other drying methods. Moreover, VD‐80 significantly increased both total phenolic content (TPC) and superoxide dismutase activity (SOD), and notably enhanced the content of catechin, the primary phenolic component. In terms of flavor, VD‐treated samples developed a predominant aldehydic and floral‐like aroma, contributing to a favorable sensory profile. Overall, VD‐80 effectively maintains the visual quality of C. speciosa while enhancing its antioxidant properties, offering a practical industrial processing method that balances product quality with bioactive retention.

Source: eFood

DOI: 10.1002/efd2.70189

Authors: Houyu Kang, Hong Quan, Qiaojun Cai, Xiaozhong Lan, Xinbo Guo

Institutions: Guangdong Province Key Laboratory for Green Processing of Natural Products and Product Safety, South China University of Technology

Language: English

Topic: Food Drying and Modeling

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,500