Dehydrated fruits and vegetables using low temperature drying technologies and their application in functional beverages: a review

Abstract

Although people's perception of fruits and vegetables is green, healthy and nutritious, the consumption of fruits and vegetables for most people around world still does not meet the WHO’s recommendations for a healthy diet. Functional foods and beverages containing functional ingredients with health-improving properties, are gaining increasing popularity among consumers and the food industry. Either hydrous or dried fruit and vegetables formulated into beverages can promote the daily intake and is a splendid delivery approach for nutrients and bioactive compounds to human body. Drying is the good method to preserve fruit and vegetables characterized by high moisture content and perishability. However conventional drying processes are strongly associated with high temperature, which is detrimental to their nutritional and sensory qualities. This work aims to review low temperature drying technologies for fruits and vegetables to better maintain the qualities and expand their application in functional beverages.

Keywords:

• Osmotic dehydration
• low temperature drying
• functional beverage
• fruits and vegetables
• non thermal technology

Disclosure statement

The authors report no conflicts of interest. The authors alone are responsible for the content and writing of the paper.

Additional information

Funding

We acknowledge financial supports from the National Key R&D Program of China (Contract No. 2017YFD0400901), Special funds for Taishan Industry Leading Talents Project, Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (No. FMZ202003). National First-Class Discipline Program of Food Science and Technology (No. JUFSTR20180205), all of which enabled us to carry out this study.