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Effect of Ultrasound‐Assisted Osmotic Pretreatment on Selected Physicochemical Attributes and Antioxidant Characteristics of Soft‐Dried Longan.

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Title: Effect of Ultrasound‐Assisted Osmotic Pretreatment on Selected Physicochemical Attributes and Antioxidant Characteristics of Soft‐Dried Longan.
Authors: Tien, Tien Nam1 (AUTHOR), Dao, Thuy Anh1 (AUTHOR), Pham, Thi Nhan1 (AUTHOR), Pham, Van Thinh2 (AUTHOR), Nguyen, Phuc Ngoc Ngan3 (AUTHOR), Nguyen, Thanh Viet4 (AUTHOR) ntviet@ntt.edu.vn, Jha, Poulami (AUTHOR) pojha@wiley.com
Source: Journal of Food Processing & Preservation. 6/8/2026, Vol. 2026, p1-15. 15p.
Subjects: Vitamin C, Storage, Polyphenols, Antioxidants, Dried fruit, Temperature, Food industry, Chemical properties
Abstract: Ultrasound‐assisted osmotic pretreatment has emerged as an effective strategy to enhance mass transfer and improve quality retention in soft‐dried fruit products. However, integrated evaluation of processing parameters and storage‐related changes in soft‐dried longan remains limited. This study investigated the effects of osmotic solution composition, ultrasound conditions, drying temperature, and storage on selected physicochemical attributes and antioxidant characteristics of soft‐dried longan (Dimocarpus longan Lour.). Key indicators, including vitamin C, reducing and total sugars, total polyphenols, and DPPH radical scavenging activity, were analyzed to assess bioactive retention and quality changes. The investigated processing conditions, including 30% sucrose, 0.2%–0.4% citric acid, 0.2%–0.3% CaCl2, an ultrasound temperature of approximately 50°C, a treatment time of 20 min, an ultrasound power of 225–300 W, and a drying temperature of 45°C, showed comparatively better retention of structural and antioxidant characteristics within the tested range. Excessive ultrasound intensity, prolonged exposure, or elevated temperatures accelerated degradation of heat‐ and oxidation‐sensitive compounds. During storage, vitamin C and total polyphenols declined progressively, whereas refrigerated conditions significantly slowed quality deterioration compared with room temperature. These findings suggest that ultrasound‐assisted osmotic pretreatment combined with controlled drying and appropriate storage conditions may contribute to better retention of selected bioactive compounds and quality‐related attributes of soft‐dried longan. The results provide useful insights into storage‐related quality changes in soft‐dried longan. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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An: 194418352
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  Label: Title
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  Data: Effect of Ultrasound‐Assisted Osmotic Pretreatment on Selected Physicochemical Attributes and Antioxidant Characteristics of Soft‐Dried Longan.
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  Data: <searchLink fieldCode="AR" term="%22Tien%2C+Tien+Nam%22">Tien, Tien Nam</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Dao%2C+Thuy+Anh%22">Dao, Thuy Anh</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Pham%2C+Thi+Nhan%22">Pham, Thi Nhan</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Pham%2C+Van+Thinh%22">Pham, Van Thinh</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nguyen%2C+Phuc+Ngoc+Ngan%22">Nguyen, Phuc Ngoc Ngan</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nguyen%2C+Thanh+Viet%22">Nguyen, Thanh Viet</searchLink><relatesTo>4</relatesTo> (AUTHOR)<i> ntviet@ntt.edu.vn</i><br /><searchLink fieldCode="AR" term="%22Jha%2C+Poulami%22">Jha, Poulami</searchLink> (AUTHOR)<i> pojha@wiley.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 6/8/2026, Vol. 2026, p1-15. 15p.
– Name: Subject
  Label: Subjects
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  Data: <searchLink fieldCode="DE" term="%22Vitamin+C%22">Vitamin C</searchLink><br /><searchLink fieldCode="DE" term="%22Storage%22">Storage</searchLink><br /><searchLink fieldCode="DE" term="%22Polyphenols%22">Polyphenols</searchLink><br /><searchLink fieldCode="DE" term="%22Antioxidants%22">Antioxidants</searchLink><br /><searchLink fieldCode="DE" term="%22Dried+fruit%22">Dried fruit</searchLink><br /><searchLink fieldCode="DE" term="%22Temperature%22">Temperature</searchLink><br /><searchLink fieldCode="DE" term="%22Food+industry%22">Food industry</searchLink><br /><searchLink fieldCode="DE" term="%22Chemical+properties%22">Chemical properties</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Ultrasound‐assisted osmotic pretreatment has emerged as an effective strategy to enhance mass transfer and improve quality retention in soft‐dried fruit products. However, integrated evaluation of processing parameters and storage‐related changes in soft‐dried longan remains limited. This study investigated the effects of osmotic solution composition, ultrasound conditions, drying temperature, and storage on selected physicochemical attributes and antioxidant characteristics of soft‐dried longan (Dimocarpus longan Lour.). Key indicators, including vitamin C, reducing and total sugars, total polyphenols, and DPPH radical scavenging activity, were analyzed to assess bioactive retention and quality changes. The investigated processing conditions, including 30% sucrose, 0.2%–0.4% citric acid, 0.2%–0.3% CaCl2, an ultrasound temperature of approximately 50°C, a treatment time of 20 min, an ultrasound power of 225–300 W, and a drying temperature of 45°C, showed comparatively better retention of structural and antioxidant characteristics within the tested range. Excessive ultrasound intensity, prolonged exposure, or elevated temperatures accelerated degradation of heat‐ and oxidation‐sensitive compounds. During storage, vitamin C and total polyphenols declined progressively, whereas refrigerated conditions significantly slowed quality deterioration compared with room temperature. These findings suggest that ultrasound‐assisted osmotic pretreatment combined with controlled drying and appropriate storage conditions may contribute to better retention of selected bioactive compounds and quality‐related attributes of soft‐dried longan. The results provide useful insights into storage‐related quality changes in soft‐dried longan. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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      – Type: doi
        Value: 10.1155/jfpp/2148678
    Languages:
      – Code: eng
        Text: English
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        PageCount: 15
        StartPage: 1
    Subjects:
      – SubjectFull: Vitamin C
        Type: general
      – SubjectFull: Storage
        Type: general
      – SubjectFull: Polyphenols
        Type: general
      – SubjectFull: Antioxidants
        Type: general
      – SubjectFull: Dried fruit
        Type: general
      – SubjectFull: Temperature
        Type: general
      – SubjectFull: Food industry
        Type: general
      – SubjectFull: Chemical properties
        Type: general
    Titles:
      – TitleFull: Effect of Ultrasound‐Assisted Osmotic Pretreatment on Selected Physicochemical Attributes and Antioxidant Characteristics of Soft‐Dried Longan.
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            NameFull: Tien, Tien Nam
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            NameFull: Dao, Thuy Anh
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            NameFull: Nguyen, Phuc Ngoc Ngan
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            – D: 08
              M: 06
              Text: 6/8/2026
              Type: published
              Y: 2026
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              Value: 2026
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