Liu Zhanxia, Wu Hongbin, Du Yinglin, Jin Xinwen, Belwal Tarun, Yang Hui, Fu Xizhe
Institute of Agricultural Products Processing, Xinjiang Academy of Agricultural Reclamation Sciences, Shihezi, Xinjiang 832000, China.
Key Laboratory of Processing and Quality Safety Control of Characteristic Agricultural Products, Ministry of Agriculture and Rural Affairs (Jointly built by Ministry and Province), School of Food Science and Technology, Shihezi University, Shihezi, Xinjiang 832000, China.
Food Chem X. 2025 Aug 20;30:102916. doi: 10.1016/j.fochx.2025.102916. eCollection 2025 Aug.
This study aimed to explore the impact of different harvest maturity stages (white, semi-ripe, and fully ripe) and various drying methods [freeze drying (FD), freeze drying followed by heat pump drying, and FD followed by far-infrared drying (FD-FID)] on the quality and aroma profile of gray jujube powder. The results demonstrated that both the harvest maturity stage and drying methods significantly ( < 0.05) influenced the physical properties, chemical composition, and aroma profile of gray jujube powder. Notably, the combination of semi-ripe stage and FD-FID method effectively reduced browning while improving solubility, hygroscopicity, and antioxidant activity of the jujube powder, contributing to the overall enhancement of product quality. In addition, gas chromatography-mass spectrometry analysis of volatile compounds of gray jujube powder revealed differences in aroma profiles across maturity stages and drying methods. This study provides insights into how harvest timing and drying strategies can be synergistically optimized to improve the quality and aroma profile of gray jujube powder, offering a theoretical foundation and practical guidance for industrial processing.
本研究旨在探讨不同采收成熟阶段（白熟、半熟和全熟）以及各种干燥方法[冷冻干燥（FD）、冷冻干燥后接热泵干燥，以及冷冻干燥后接远红外干燥（FD-FID）]对灰枣粉品质和香气特征的影响。结果表明，采收成熟阶段和干燥方法均对灰枣粉的物理性质、化学成分和香气特征有显著影响（<0.05）。值得注意的是，半熟阶段与FD-FID方法相结合可有效减少褐变，同时提高枣粉的溶解性、吸湿性和抗氧化活性，有助于整体提升产品品质。此外，对灰枣粉挥发性化合物的气相色谱-质谱分析揭示了不同成熟阶段和干燥方法在香气特征上的差异。本研究为如何协同优化采收时机和干燥策略以提高灰枣粉品质和香气特征提供了见解，为工业加工提供了理论基础和实践指导。
