Effect of drying on the microbial growth, nutritional value & antioxidant activities of various food: A Review
The importance of antioxidants and nutritional value in human nutrition has grown in popularity, notably as a result of the health benefits they have been linked to for a number of chronic diseases, such as cardiovascular disease and several forms of cancer. Fruits and vegetables must be kept fresh at all times because they are fragile. The different types of drying and their impact on the nutritional value, microbial growth, and antioxidant activities of diverse foods are discussed in this review article. It depends on the moisture level reached after drying how much the microbial activity in food is reduced. As a result of the drying process, the foods' water activity and moisture content are decreased, which substantially inhibits or delays the growth of germs. Low-aw foods shouldn't be thought of as being sterile though because they can become infected with fungi and other things while being dried in unsanitary settings. When dried foods are processed, the minimal value for the development of microorganisms can occasionally be attained if drying is not done to a sufficient degree of moisture during food processing and storage. While being stored, transported, and sold, various bacteria, yeast, and mould can continue to thrive in dry foods and cause deterioration. The food industry's most often used dehydration technique is air-drying. The water content of the food goods is dramatically reduced to an appropriate level by blowing hot air over their surface, maintaining microbiological safety.
Tarandeep Kaur. Effect of drying on the microbial growth, nutritional value & antioxidant activities of various food: A Review. International Journal of Food Science and Nutrition, Volume 7, Issue 4, 2022, Pages 63-66