Food chemistryFreeze DryingVitisVolatile Organic CompoundsWaterFruit
Unravelling the migration of bioactive and volatile compounds coupled with water sublimation from grapes to recovered water during dynamic freeze-drying.
Mengru Li, Wei Zhang, Yuan Huang, Xiaoying Zhang, Wuernisha Kadeer, Leihong Mao, Yuqian Jiang, Rong Tsao, Yao Tang
Published: 202510.1016/j.foodchem.2025.146536
Abstract
The production of raisins by freeze-drying (FD) generates large volumes of water removed from fresh grapes, which contains antioxidant-active substances and volatile aromatic compounds. The migration pattern of those compounds and their interaction w…
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