ArticleFood science & nutrition2025
Effects of Different Drying Methods on the Quality, Nutritional Components, and In Vitro Bioaccessibility of Kiwifruit.
Article in Food science & nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Valorization of Cocoa Pod Husk Through Integrated Drying and Probe Ultrasound-Assisted Extraction: Effects on Phenolic Composition, and Antioxidant and Cellular Anti-Inflammatory Activities.Foods (Basel, Switzerland) · 2026Article
- Effects of Different Drying Methods on the Quality, Nutritional Components, and In Vitro Bioaccessibility of Kiwifruit.Food science & nutrition · 2025Article
Corrections and comments
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Authors and funding
10 authors.
Funding
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Abstract
This study systematically compared the effects of vacuum freeze drying (FD), vacuum microwave drying (MVD), hot air drying (HAD), and their combined drying methods (MVD-FD, HAD-FD, MVD-HAD) on the physical properties, nutritional components, and bioaccessibility of active compounds in kiwifruit. Two typical kiwifruit varieties, Zespri Green and Zespri SunGold, were used as raw materials. The results indicated that both FD and MVD-FD were effective in preserving kiwifruit color, while the MVD-FD samples additionally possessed moderate hardness and favorable textural properties. The FD samples displayed a uniform porous structure, while the MVD-FD samples showed variably compressed pores. In terms of nutrient retention, the FD and MVD-FD methods yielded the highest contents of total acid, total sugar, polyphenols, ascorbic acid, lutein, and zeaxanthin. In vitro digestion demonstrated that MVD-FD significantly enhanced the bioaccessibility of active compounds compared to FD, including polyphenols, ascorbic acid, lutein, and zeaxanthin. In conclusion, MVD-FD is considered a suitable method for producing high-quality kiwifruit dried products with enhanced nutritional value.
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