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ABSTRACT
Processing and conservation of grapes by suitable techniques has been a major challenging issue for a long time. Optimization of drying and pretreatment operations of this fruit have been extensively studied. However, in order to achieve the production of high-quality raisins and reach consumers’ acceptance, special attention for quality attributes should be taken into account. Quality characteristics of grapes such as color, texture, vitamins, phytochemicals, aroma profile and microbial stability are of paramount importance since they could vary throughout the dehydration procedure and would directly determine quality perception and consumer choice. This paper presents a comprehensive review of the physicochemical, nutritional and microbiological characteristics of dried grapes as affected by the drying process. In addition, it investigates the changes of different grapes quality attributes (mainly nutritional and aromatic proprieties) during processing, which enables professionals and scientists to better choose and optimize grape processing to deliver the highest raisin quality to consumers.
KEYWORDS:
Abbreviation
| AEEO | = | alkaline emulsion of ethyl oleate solution |
| ANN | = | artificial neural network |
| CM | = | carbonic maceration |
| DOV | = | dry-on-vine |
| DW | = | dry weight |
| EO | = | ethyl oleate |
| HAD | = | hot air dehydration |
| HHAIB | = | high-humidity hot air impingement blanching |
| HW | = | hot water |
| ID | = | infrared drying |
| MFNN | = | multilayer feed forward neural network |
| MV | = | Machine vision |
| MW | = | microwave |
| MWD | = | microwave drying |
| MWVD | = | microwave vacuum drying |
| OD | = | oven drying |
| OTA | = | ochratoxin A |
| PEF | = | pulsed electric fields |
| PPO | = | polyphenol oxidase |
| PVD | = | pulsed vacuum drying |
| SPME | = | solid phase micro-extraction |
| TD | = | tray-dry technique |
| VD | = | vacuum drying |
| UFAO | = | unsaturated fatty acid auto-oxidation |
Acknowledgments
The authors would like to thank Professor Nourhène BOUDHRIOUA for her assistance with the preparation of this manuscript. The authors have no conflicts of interest to declare.
