Abstract Quality and preservation of dried goji berry can be improved with the application of osmotic dehydration (OD) as a pre-treatment step. The aim was to optimize OD conditions based on water loss, solid gain, water activity decrease and quality (color, antioxidant capacity, total phenolics, sensory properties) during processing and post-processing, to develop and produce a dried goji berry product of improved quality and with reduced energy requirements. Goji berries were treated in concentrated solution of glycerol, maltodextrin, ascorbic acid, sodium chloride for 60 min at 55 °C, and air-dried for 300 min at 60 °C (target aw 0.50–0.55). Combining OD and air-drying led to drying time decrease by 120 min, bright red color close to the fresh berry color, improved texture characteristics, higher antioxidant capacity and total phenolic content of the final dried product. Quality of OD-treated and non-treated air-dried samples was monitored during storage at 25-35-45 °C. Shelf life was significantly prolonged for OD-treated goji berries: 206 days at 25 °C compared to 99 days for the non-treated.

中文翻译：

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渗透脱水在提高枸杞干品质中的应用

摘要 采用渗透脱水 (OD) 作为预处理步骤可以改善枸杞干的质量和保鲜。目的是根据加工和后加工过程中的失水、固体增加、水分活度降低和质量（颜色、抗氧化能力、总酚、感官特性）优化 OD 条件，开发和生产改进的枸杞干产品。质量并降低能源需求。枸杞在甘油、麦芽糊精、抗坏血酸、氯化钠的浓缩溶液中在 55°C 下处理 60 分钟，并在 60°C 下风干 300 分钟（目标 aw 0.50-0.55）。OD和风干相结合，干燥时间缩短了120分钟，鲜红色接近新鲜浆果的颜色，质地特性得到改善，最终干燥产品的抗氧化能力和总酚含量更高。在 25-35-45 °C 下储存期间，对 OD 处理和未处理的风干样品的质量进行监测。经 OD 处理的枸杞的保质期显着延长：25°C 下为 206 天，而未处理的则为 99 天。