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 pretreatments and drying processes used 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 on the antioxidant activity of goji berries will be discussed.
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