Impact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review

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dc.authoridElsheikh, Wadah/0000-0003-2506-2219
dc.authoridKurt, Abdullah/0000-0003-1452-3278
dc.authoridAli Redha, Ali/0000-0002-9665-9074
dc.authoridUCAK, Ilknur/0000-0002-9701-0824
dc.contributor.authorSiddiqui, Shahida Anusha
dc.contributor.authorUcak, Iilknur
dc.contributor.authorJain, Surangna
dc.contributor.authorElsheikh, Wadah
dc.contributor.authorAli Redha, Ali
dc.contributor.authorKurt, Abdullah
dc.contributor.authorToker, Omer Said
dc.date.accessioned2024-11-07T13:35:27Z
dc.date.available2024-11-07T13:35:27Z
dc.date.issued2024
dc.departmentNiğde Ömer Halisdemir Üniversitesi
dc.description.abstractFoods comprise of many macromolecules that have varying techno-functional and nutritional properties. The isolated proteins and carbohydrates from them are increasingly being used as potential ingredients in the food industries. Numerous processes like drying for food processing and preservation cause variations in functional and nutritional attributes of proteins and carbohydrates in different degrees in the food products that can ultimately affect their possible applications. This article explores different drying technologies being used in the food industries, including freeze-drying, microwave-assisted drying, infrared drying, vacuum drying, spray drying, and oven drying. Based on the evaluation of multiple studies, it can be inferred that these drying methods have the potential to contribute to low drying performance, high operational costs, and strong environmental impact. Moreover, they can affect the nutritional value of macronutrients such as proteins, starches, gums, and dietary fibers present in foods, the integrity of the food structures, and their functional properties. Understanding the correlation between the drying technique used and the functional and nutritional attributes of macromolecules will help to provide better insight into the importance of the different drying methods. Optimization of the operational parameters of the different drying methods could be vital and needs to be evaluated to avoid the degradation of the proteins and carbohydrates and the loss of their properties.
dc.identifier.doi10.1080/07373937.2024.2303580
dc.identifier.endpage611
dc.identifier.issn0737-3937
dc.identifier.issn1532-2300
dc.identifier.issue4
dc.identifier.scopus2-s2.0-85184467970
dc.identifier.scopusqualityQ1
dc.identifier.startpage592
dc.identifier.urihttps://doi.org/10.1080/07373937.2024.2303580
dc.identifier.urihttps://hdl.handle.net/11480/16512
dc.identifier.volume42
dc.identifier.wosWOS:001157648700001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherTaylor & Francis Inc
dc.relation.ispartofDrying Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_20241106
dc.subjectDrying
dc.subjectquality properties
dc.subjectmacromolecules
dc.titleImpact of drying on techno-functional and nutritional properties of food proteins and carbohydrates - A comprehensive review
dc.typeReview Article

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