Food and Fermentation Industries >

2026 , Vol. 52 >Issue 3: 347 - 357

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.042901

Effects of drying methods and temperatures on physicochemical properties, bioactive compound retention, and flavor profile of mulberry pomace powder

  • CHEN Zhihua ,
  • PENG Jian ,
  • XIAO Gengsheng ,
  • WU Wanling ,
  • YU Yuanshan ,
  • LI Lu ,
  • LIU Jun ,
  • XU Yujuan
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  • 1(Sericultural & Agri-food Research Institute, Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods, Ministry of Agriculture and Rural Affairs,Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    2(College of Food Science and Technology, Zhongkai University of Agriculture and Engineering, Guangzhou 510225, China)

Received date: 2025-04-01

  Revised date: 2025-07-01

  Online published: 2026-03-13

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Abstract

This study employed vacuum freeze-drying (VFD), hot air drying (HAD) at temperatures of 50, 60, and 70 ℃, and heat pump drying (HPD) at the same temperatures to prepare mulberry pomace powder, resulting in seven samples labeled as VFD, HAD50, HAD60, HAD70, HPD50, HPD60, and HPD70.The effects of the drying methods and temperatures on the quality attributes of the dried mulberry pomace were systematically evaluated.The findings indicated that VFD effectively preserves the physicochemical quality, nutritional composition, antioxidant capacity, and flavor profiles of the mulberry pomace powder.However, the microstructure of VFD sample shows irregular flaky particles, poor flowability, and a drying time exceeding 30 hours, which leads to low drying efficiency.In contrast, the mulberry pomace powders dried using hot air and heat pump methods at varying temperatures exhibited no significant differences in color, microstructure, water-holding capacity, oil-holding capacity, bulk density, or angle of repose.Notably, HPD50 displayed the smallest particle size with the least uniformity, while HAD50 demonstrated the lowest solubility.The flavor response values and cyanidin 3-O-rutinoside content of HAD70 along with the total anthocyanin retention and cyanidin-3-O-glucoside content of HPD60 were closely aligned with VFD.Furthermore, HAD60 not only exhibited a significantly higher soluble sugar content compared to VFD but also maintained comparable levels of phenolic compounds and antioxidant activity, achieving an 83.3% reduction in drying time.Overall, HAD/HPD at 60 ℃ significantly increases the drying rate while maintaining the quality of mulberry pomace powder, reducing drying costs and time, making it suitable for industrial energy-saving applications in mulberry pomace drying.

Key words： mulberry pomace; drying; physical properties; nutritional parameters; flavor profile

Cite this article

CHEN Zhihua , PENG Jian , XIAO Gengsheng , WU Wanling , YU Yuanshan , LI Lu , LIU Jun , XU Yujuan . Effects of drying methods and temperatures on physicochemical properties, bioactive compound retention, and flavor profile of mulberry pomace powder[J]. Food and Fermentation Industries, 2026 , 52(3) : 347 -357 . DOI: 10.13995/j.cnki.11-1802/ts.042901

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