Drying is one of the most common preservation methods used to extend the shelf life of fruits and vegetables by reducing water content so as to prevent the growth and reproduction of microorganisms and to inactivate many of the moisture-mediated alterative reactions. Goji berries are mainly consumed dried. Several methods can be used to dry goji berries, such as sun drying, hot air drying, vacuum drying, and freeze drying. In this chapter the most used pre-treatment and drying processes found in literature on goji berries are described, together with their effect on their health promoting components, such as carotenoids, tocols, vitamin C, flavonoids and phenols. Moreover the effect of different pre-treatment and drying processes on antioxidant activities of goji berries will be discussed.
|Titolo della pubblicazione ospite||Phytochemicals in goji berries: Applications in functional foods.|
|Numero di pagine||12|
|Stato di pubblicazione||Published - 2020|