ArticleUltrasonics sonochemistry2025
Effect of cold plasma and ultrasonic pretreatment on drying characteristics and nutritional quality of vacuum freeze-dried kiwifruit crisps.
Article in Ultrasonics sonochemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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7 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
- Mechanistic insights into sonication-assisted cold plasma treatments for improved microbial decontamination and quality maintenance in perishable foods.Ultrasonics sonochemistry · 2026Review
- Mechanistic Insights into Effect of Sugar Impregnation Pretreatment on Texture and Moisture Stability of Freeze-Dried Pear Slices.Foods (Basel, Switzerland) · 2026Article
- Study on the effects of media-regulated ultrasonic pretreatment combined with elwectrohydrodynamic drying on the drying kinetics, active components, proteomic characteristics and volatile components of garlic.Food chemistry: X · 2026Article
- Supercritical Fluid COFoods (Basel, Switzerland) · 2026Article
- Comparative Analysis of Dried Water Bamboo Shoots Using Different Drying Methods: Physicochemical Properties and Flavor.Foods (Basel, Switzerland) · 2025Article
- Cold Plasma-A Sustainable Energy-Efficient Low-Carbon Food Processing Technology: Physicochemical Characteristics, Microbial Inactivation, and Industrial Applications.International journal of food science · 2025Review
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6 authors.
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Abstract
The effect of ultrasound and plasma pretreatment on freeze-dried kiwifruit crisps was investigated in this study. Using unpretreated kiwifruit as a control group (CG), the effects of ultrasound (US), plasma-activated water (PAW), ultrasound combined with plasma-activated water (UPAW), plasma-jet (PJ), and ultrasound combined with plasma-jet (UPJ) on the quality of vacuum freeze-dried kiwifruit were investigated. The results showed that all the pretreatments could change the microstructure of the crisps. The microstructure of dried kiwifruit after pretreatment showed more porous structures with different number and size compared to the CG group. The largest pore structure was observed in the UPAW group which had the highest crispness. The activity of water (Aw) of all pretreatment samples was significantly lower than the CG group (P < 0.05). In addition, the UPAW group had the lowest moisture content (4.85 %) and the highest rehydration ratio (288.03 %), indicating the better drying characteristics. Furthermore, the UPAW pretreatment sample showed good appearance with the highest brightness and the lowest color difference (ΔE). The total sugars and total phenolics of the UPAW pretreatment sample were mostly retained, and its flavor was the closest to the CG group. The combination of US and PAW promoted the formation of a larger cavity structure and improved the drying characteristics and physicochemical properties of dried kiwifruit crips. However, all the pretreatments resulted in a decrease in antioxidant capacity, with the least decreasing of the US group and the most decreasing of the UPAW group. Correlation analysis showed that the chlorophyll and vitamin C were the major antioxidants in dried kiwifruit crips. The mechanism of decrease in antioxidant activity of pretreatment, especially UPAW, should be discussed and the effective measure to reduce the change in chlorophyll and vitamin C should be taken in future research.
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