Enhancing physicochemical, bioactive, and nutritional properties of sweet potatoes: Ultrasonic contact drying with slot jet nozzles compared to hot-air drying and freeze drying
Sweet potatoes are a rich source of nutrients and bioactive compounds, but their quality can be impacted by the drying process. This study investigates the impact of slot jet reattachment (SJR) nozzle and ultrasound (US) combined drying (SJR + US) on sweet potato quality, compared to freeze-drying (...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2025-01-01
|
| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S1350417724004656 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1841546022488113152 |
|---|---|
| author | Gulcin Yildiz Yuan Gao Junzhou Ding Si Zhu Guibing Chen Hao Feng |
| author_facet | Gulcin Yildiz Yuan Gao Junzhou Ding Si Zhu Guibing Chen Hao Feng |
| author_sort | Gulcin Yildiz |
| collection | DOAJ |
| description | Sweet potatoes are a rich source of nutrients and bioactive compounds, but their quality can be impacted by the drying process. This study investigates the impact of slot jet reattachment (SJR) nozzle and ultrasound (US) combined drying (SJR + US) on sweet potato quality, compared to freeze-drying (FD), SJR drying, and hot air drying (HAD). SJR + US drying at 50 °C closely resembled FD in enhancing quality attributes and outperformed HAD and SJR in key areas such as rehydration, shrinkage ratios, and nutritional composition. Notably, SJR + US at 50 °C produced the highest total starch (36.84 g/100 g), total dietary fiber (8.48 g/100 g), total phenolic content (158.19 mg GAE/100 g), total flavonoid content (119.08 mg QE/g), DPPH antioxidant activity (6.44 μmol TE/g), β-carotene (31.98 mg/100 g), and vitamin C (5.27 mg/100 g). It also exhibited higher glass transition temperatures (Tg: 14.49 °C), indicating better stability at room temperature. The hardness values for SJR + US samples were similar to FD, while HAD samples had the highest hardness. SJR + US at 50 °C resulted in the lowest total color changes (ΔE), indicating minimal impact on appearance. Additionally, FTIR analysis revealed that peaks in specific spectral regions indicated superior preservation of bioactive compounds in SJR + US samples compared to other methods, which was also confirmed by principal component analysis (PCA) and heatmap visualization. Overall, these findings suggest that SJR + US is an effective alternative to conventional drying techniques, significantly improving the quality of dried sweet potatoes. |
| format | Article |
| id | doaj-art-e455f47eb4c044638c19dbaeefb1508d |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-e455f47eb4c044638c19dbaeefb1508d2025-01-11T06:38:52ZengElsevierUltrasonics Sonochemistry1350-41772025-01-01112107216Enhancing physicochemical, bioactive, and nutritional properties of sweet potatoes: Ultrasonic contact drying with slot jet nozzles compared to hot-air drying and freeze dryingGulcin Yildiz0Yuan Gao1Junzhou Ding2Si Zhu3Guibing Chen4Hao Feng5Department of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27411, USA; Department of Food Engineering, Igdir University, Iğdır 76000, TurkeyCenter for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USADepartment of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27411, USACenter for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USACenter for Excellence in Post-Harvest Technologies, North Carolina A&T State University, The North Carolina Research Campus, 500 Laureate Way, Kannapolis, NC 28081, USADepartment of Family and Consumer Sciences, North Carolina A&T State University, Greensboro, NC 27411, USA; Corresponding author.Sweet potatoes are a rich source of nutrients and bioactive compounds, but their quality can be impacted by the drying process. This study investigates the impact of slot jet reattachment (SJR) nozzle and ultrasound (US) combined drying (SJR + US) on sweet potato quality, compared to freeze-drying (FD), SJR drying, and hot air drying (HAD). SJR + US drying at 50 °C closely resembled FD in enhancing quality attributes and outperformed HAD and SJR in key areas such as rehydration, shrinkage ratios, and nutritional composition. Notably, SJR + US at 50 °C produced the highest total starch (36.84 g/100 g), total dietary fiber (8.48 g/100 g), total phenolic content (158.19 mg GAE/100 g), total flavonoid content (119.08 mg QE/g), DPPH antioxidant activity (6.44 μmol TE/g), β-carotene (31.98 mg/100 g), and vitamin C (5.27 mg/100 g). It also exhibited higher glass transition temperatures (Tg: 14.49 °C), indicating better stability at room temperature. The hardness values for SJR + US samples were similar to FD, while HAD samples had the highest hardness. SJR + US at 50 °C resulted in the lowest total color changes (ΔE), indicating minimal impact on appearance. Additionally, FTIR analysis revealed that peaks in specific spectral regions indicated superior preservation of bioactive compounds in SJR + US samples compared to other methods, which was also confirmed by principal component analysis (PCA) and heatmap visualization. Overall, these findings suggest that SJR + US is an effective alternative to conventional drying techniques, significantly improving the quality of dried sweet potatoes.http://www.sciencedirect.com/science/article/pii/S1350417724004656Ultrasonic-contact dryingSweet potatoNutritionRehydrationColorHeatmap |
| spellingShingle | Gulcin Yildiz Yuan Gao Junzhou Ding Si Zhu Guibing Chen Hao Feng Enhancing physicochemical, bioactive, and nutritional properties of sweet potatoes: Ultrasonic contact drying with slot jet nozzles compared to hot-air drying and freeze drying Ultrasonics Sonochemistry Ultrasonic-contact drying Sweet potato Nutrition Rehydration Color Heatmap |
| title | Enhancing physicochemical, bioactive, and nutritional properties of sweet potatoes: Ultrasonic contact drying with slot jet nozzles compared to hot-air drying and freeze drying |
| title_full | Enhancing physicochemical, bioactive, and nutritional properties of sweet potatoes: Ultrasonic contact drying with slot jet nozzles compared to hot-air drying and freeze drying |
| title_fullStr | Enhancing physicochemical, bioactive, and nutritional properties of sweet potatoes: Ultrasonic contact drying with slot jet nozzles compared to hot-air drying and freeze drying |
| title_full_unstemmed | Enhancing physicochemical, bioactive, and nutritional properties of sweet potatoes: Ultrasonic contact drying with slot jet nozzles compared to hot-air drying and freeze drying |
| title_short | Enhancing physicochemical, bioactive, and nutritional properties of sweet potatoes: Ultrasonic contact drying with slot jet nozzles compared to hot-air drying and freeze drying |
| title_sort | enhancing physicochemical bioactive and nutritional properties of sweet potatoes ultrasonic contact drying with slot jet nozzles compared to hot air drying and freeze drying |
| topic | Ultrasonic-contact drying Sweet potato Nutrition Rehydration Color Heatmap |
| url | http://www.sciencedirect.com/science/article/pii/S1350417724004656 |
| work_keys_str_mv | AT gulcinyildiz enhancingphysicochemicalbioactiveandnutritionalpropertiesofsweetpotatoesultrasoniccontactdryingwithslotjetnozzlescomparedtohotairdryingandfreezedrying AT yuangao enhancingphysicochemicalbioactiveandnutritionalpropertiesofsweetpotatoesultrasoniccontactdryingwithslotjetnozzlescomparedtohotairdryingandfreezedrying AT junzhouding enhancingphysicochemicalbioactiveandnutritionalpropertiesofsweetpotatoesultrasoniccontactdryingwithslotjetnozzlescomparedtohotairdryingandfreezedrying AT sizhu enhancingphysicochemicalbioactiveandnutritionalpropertiesofsweetpotatoesultrasoniccontactdryingwithslotjetnozzlescomparedtohotairdryingandfreezedrying AT guibingchen enhancingphysicochemicalbioactiveandnutritionalpropertiesofsweetpotatoesultrasoniccontactdryingwithslotjetnozzlescomparedtohotairdryingandfreezedrying AT haofeng enhancingphysicochemicalbioactiveandnutritionalpropertiesofsweetpotatoesultrasoniccontactdryingwithslotjetnozzlescomparedtohotairdryingandfreezedrying |