Abstract
[Objective] To explore the effects of different cold plasma pretreatment conditions on the drying characteristics and quality of goji berries and determine the optimal working parameters. [Methods] Fresh goji berries are pretreated with cold plasma under different conveying speeds (0.5, 1.0, 1.5, 2.0 and 2.5 m/min). The drying time, polysaccharides, total flavonoids, total phenols, 2, 2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity, color, and rehydration ratio are compared among different pretreatment groups. [Results] The cold plasma pretreatment improves the drying speed and shortens the drying time. The goji berries pretreated with cold plasma at the conveying speed of 1.5 m/min have the highest polysaccharides, total flavonoids, total phenols, and DPPH scavenging capacity, which are (103.18±0.84) mg/g, (5.35±0.04) mg/g, (10.46±007) mg GAE/g, and (43.27±0.31)%, respectively, after drying. Moreover, the dried goji berries exhibit the closest color to fresh samples and the highest rehydration ratio. [Conclusion] Cold plasma pretreatment can not only effectively shorten the drying time but also improve the drying quality of goji berries.
Publication Date
10-28-2025
First Page
116
Last Page
121
DOI
10.13652/j.spjx.1003.5788.2025.80327
Recommended Citation
Qinghui, WANG; Xiaoxiao, NIU; Jia, LIU; Kuanbo, CUI; Zhongqiang, YANG; and Hongwei, XIAO
(2025)
"Effects of cold plasma pretreatment on drying characteristics and quality of goji berries,"
Food and Machinery: Vol. 41:
Iss.
9, Article 15.
DOI: 10.13652/j.spjx.1003.5788.2025.80327
Available at:
https://www.ifoodmm.cn/journal/vol41/iss9/15
References
[1] 刘玉闯,刘嘉辉,赵健,等.枸杞机械化采收相关理论与装备研究进展 [J].林业科学,2025,61(5):222-232.LIU Y C,LIU J H,ZHAO J,et al.Research progress of theory and equipment related to mechanized harvesting of Lycium barbarum [J].Scientia Silvae Sinicae,2025,61(5):222-232.
[2] 张琦,朱绚绚,熊佳丽,等.枸杞营养功能特性及其产品开发现状 [J].食品与发酵工业,2024,50(15):398-408.ZHANG Q,ZHU X X,XIONG J L,et al.Research progress of functional properties of wolfberry and development of its products [J].Food and Fermentation Industries,2024,50(15):398-408.
[3] 宗学文,宋增全,刘登科,等.工业化枸杞常温真空干燥的工艺试验对比 [J].现代食品科技,2025,41(3):243-250.ZONG X W,SONG Z Q,LIU D K,et al.Experimental comparison of industrial processes for vacuum drying of wolfberry at room temperature [J].Modern Food Science and Technology,2025,41(3):243-250.
[4] 白顺琴.枸杞射频真空联合干燥技术研究 [D].咸阳:西北农林科技大学,2024:2-4.BAI S Q.Radio frequency-vacuum drying technology for wolfberries [D].Xianyang:Northwest A & F University,2024:2-4.
[5] 周旋,黄婷,白雅楠,等.响应面法优化枸杞热风干燥脱蜡工艺[J].江西农业学报,2024,36(6):67-73.ZHOU X,HUANG T,BAI Y N,et al.Optimization of hot air drying dewaxing process of Lycium barbarum by response surface method [J].Acta Agriculturae Jiangxi,2024,36(6):67-73.
[6] 侯莹,崔朝经,王永怡,等.不同碱性电解水预处理条件下枸杞变温控湿干燥特性研究 [J].农业机械学报,2024,55(Suppl 2):371-379.HOU Y,CUI C J,WANG Y Y,et al.Effect of alkaline electrolytic water pretreatment on temperature-and humidity-controlled hot air drying quality of wolfberry [J].Transactions of the Chinese Society for Agricultural Machinery,2024,55(Suppl 2):371-379.
[7] 张军.酸性电解水预处理枸杞的真空脉动干燥热质传递规律及品质特性研究 [D].银川:宁夏大学,2024:55-65.ZHANG J.Study on heat and mass transfer law and quality characteristics of pulsation vacuum drying of wolfberries pretreated with acidic electrolytic water [D].Yinchuan:Ningxia University,2024:55-65.
[8] 万芳新,李武强,罗燕,等.超声预处理对枸杞远红外真空干燥特性及品质的影响 [J].中草药,2020,51(18):4 654-4 663.WAN F X,LI W Q,LUO Y,et al.Effects of ultrasonic pretreatment on far infrared vacuum drying properties and quality of Lycium barbarum [J].Chinese Traditional and Herbal Drugs,2020,51(18):4 654-4 663.
[9] 王兆凯,任广跃,段续,等.预处理与干燥方式对枸杞干燥特性及品质影响的研究进展 [J].食品与发酵工业,2023,49(19):367-375.WANG Z K,REN G Y,DUAN X,et al.Research progress on influence of pretreatment and drying methods on drying characteristics and quality of goji [J].Food and Fermentation Industries,2023,49(19):367-375.
[10] RUSSO P,ADILETTA G,DI MATTEO M,et al.The effect of abrasive pretreatment on the drying kinetics and phenolic compounds in goji berries (Lycium barbarum L.) [J].Journal of Food Processing and Preservation,2020,44(12):e14933.
[11] HUANG C C,WU J S,WU J S,et al.Effect of novel atmospheric-pressure jet pretreatment on the drying kinetics and quality of white grapes [J].Journal of the Science of Foodand Agriculture,2019,99(11):5 102-5 111.
[12] BAO T,HAO X,SHISHIR M R I,et al.Cold plasma:an emerging pretreatment technology for the drying of jujube slices [J].Food Chemistry,2021,337:127783.
[13] ZHANG X L,ZHONG C S,MUJUMDAR A S,et al.Cold plasma pretreatment enhances drying kinetics and quality attributes of chili pepper (Capsicum annuum L.) [J].Journal of Food Engineering,2019,241:51-57.
[14] 王庆惠,罗燕,杨莉玲,等.不同干燥条件对枸杞热风干燥特性和品质的影响 [J].食品工业科技,2025,46(8):202-210.WANG Q H,LUO Y,YANG L L,et al.Effects of drying conditions on hot-air drying characteristics and quality of goji berries [J].Science and Technology of Food Industry,2025,46(8):202-210.
[15] 魏娟,王尔杰,蔚明强,等.基于响应面法的枸杞低温真空干燥工艺优化 [J].中国食品添加剂,2024,35(9):138-145.WEI J,WANG E J,YU M Q,et al.Optimization of goji berries low-temperature vacuum drying process using response surface methodology [J].China Food Additives,2024,35(9):138-145.
[16] 谢永康,王茜,巨浩羽,等.5种干燥方式对花生干燥特性及品质的影响 [J].食品与机械,2025,41(3):197-203.XIE Y K,WANG X,JU H Y,et al.Effects of five drying methods on the drying characteristics and quality of peanuts[J].Food & Machinery,2025,41(3):197-203.
[17] 张艮,牛坡,赖于树,等.干燥条件对西兰花干燥特性及理化性质的影响 [J].食品与发酵工业,2025,51(6):257-263.ZHANG G,NIU P,LAI Y S,et al.Effects of drying conditions on drying characteristics and physicochemical properties of broccoli [J].Food and Fermentation Industries,2025,51(6):257-263.
[18] 孙佳惠,窦志英,汤世缘,等.基于 Weibull分布函数模型及多指标分析探究不同干燥方法对酒苁蓉的影响 [J].中草药,2024,55(21):7 266-7 278.SUN J H,DOU Z Y,TANG S Y,et al.Effects of different drying methods on wine-steamed cistanche deserticola based on Weibull function model and multi-index analysis [J].Chinese Traditional and Herbal Drugs,2024,55(21):7 266-7 278.
[19] 李玲玲,袁航,叶子,等.促干剂对热风条件下西梅品质的影响[J].食品工业科技,2023,44(11):238-244.LI L L,YUAN H,YE Z,et al.Effect of desiccant on the quality of Prunus domestica L.under hot air condition [J].Science and Technology of Food Industry,2023,44(11):238-244.
[20] JIANG D L,WANG Q H,HUANG C,et al.Effect of various different pretreatment methods on infrared combined hot air impingement drying behavior and physicochemical properties of strawberry slices [J].Food Chemistry:X,2024,22:101299.
[21] 陈健凯.不同干燥方法对杏鲍菇结构及品质特性的影响 [J].食品工业科技,2023,44(23):221-228.CHEN J K.Effects of different drying methods on the structure and quality of Pleurotus eryngi i[J].Science and Technology of Food Industry,2023,44(23):221-228.
[22] 杨海彬.葡萄冷离子促干预处理装置设计与试验 [D].北京:中国农业大学,2024:44-53.YANG H B.Design and experiment of grape cold plasma-promoting intervention treatment equipment [D].Beijing:China Agricultural University,2024:44-53.
[23] SUBRAHMANYAM K,GUL K,PARIDALA S,et al.Effect of cold plasma pretreatment on drying kinetics and quality attributes of apple slices in Refractance window drying [J].Innovative Food Science & Emerging Technologies,2024,92:103594.
[24] 巨浩羽,赵士豪,赵海燕,等.阶段降湿对山药热风干燥特性和品质的影响 [J].中草药,2021,52(21):6 518-6 527.JU H Y,ZHAO S H,ZHAO H Y,et al.Influence of step-down relative humidity on drying characteristic and quality of hot air drying of Dioscoreae rhizoma slices [J].Chinese Traditional and Herbal Drugs,2021,52(21):6 518-6 527.
[25] BAI J W,LI D D,ABULAITI R,et al.Cold plasma as a novel pretreatment to improve the drying kinetics and quality of green peas [J].Foods,2025,14(1):84.
[26] MIRAEI ASHTIANI S H,RAFIEE M,MOHEBI MORAD M,et al.Impact of gliding arc plasma pretreatment on drying efficiency and physicochemical properties of grape [J].Innovative Food Science & Emerging Technologies,2020,63:102381.
[27] BAO T,HAO X,SHISHIR M R I,et al.Green alternative methods for pretreatment of whole jujube before the drying process [J].Journal of the Science of Food and Agriculture,2022,102:1 030-1 039.
[28] ZHIANMANESH M,GILMOUR A,BILEK M M M,et al.Plasma surface functionalization:a comprehensive review of advances in the quest for bioinstructive materials and interfaces[J].Applied Physics Reviews,2023,10(2):021301.