ArticleFoods (Basel, Switzerland)2023
Comparative Evaluation of Quality Attributes of the Dried Cherry Blossom Subjected to Different Drying Techniques.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Structural Remodeling, Redox Regulation, and Metabolic Responses in Cold Plasma Pretreatment-Assisted Drying of Foods: A Critical Review.Foods (Basel, Switzerland) · 2026Review
- Microwave drying effects on modeling thin-layer drying kinetics, energy efficiency analysis, and physical properties of garlic.Scientific reports · 2026Article
- Computational intelligence applications in predicting energy consumption, greenhouse gas emissions, and drying performance of hybrid infrared dryer.Scientific reports · 2026Article
- Identification of key anti-glycation polyphenols in Sakura through metabolic profiling andFood chemistry: X · 2025Article
- Novel Ultrasonic Pretreatment for Improving Drying Performance and Physicochemical Properties ofFoods (Basel, Switzerland) · 2024Article
- Impacts of Five Different Drying Methods on Volatile Organic Compounds in Mulberry Fruits.Foods (Basel, Switzerland) · 2024Article
- A Comparison Analysis of Four Different Drying Treatments on the Volatile Organic Compounds of Gardenia Flowers.Molecules (Basel, Switzerland) · 2024Article
- Effect of Different Drying Methods on the Quality ofFoods (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
8 authors.
Funding
Abstract
Choosing an appropriate drying method is crucial for producing dried cherry blossoms with desirable quality. This study is designed to assess the effects of seven different drying methods-hot-air drying (HAD), infrared hot-air drying (IHAD), catalytic infrared drying (CID), relative humidity drying (RHD), pulsed vacuum drying (PVD), microwave vacuum drying (MVD), and vacuum freeze drying (VFD)-on drying time and various attributes of cherry blossoms, such as appearance, bioactive compounds, antioxidant activity, α-glucosidase activity, and sensory properties. Our findings revealed that MVD recorded the shortest drying time, followed by PVD, CID, IHAD, RHD, HAD, and VFD. In qualities, VFD-dried petals exhibited superior appearance, bioactive compounds, antioxidant activity, and α-glucosidase inhibitory capability; MVD-dried petals were a close second. Furthermore, the quality of tea infusions prepared from the dried petals was found to be significantly correlated with the quality of the dried petals themselves. Regarding sensory attributes, VFD-dried petals produced tea infusions most similar in flavor and taste to those made with fresh petals and received the highest sensory evaluation scores, followed by MVD, PVD, RHD, CID, IHAD, and HAD. These results could offer a scientific foundation for the mass production of high-quality dried cherry blossoms in the future.
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