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<p>This study investigated the effects of ultrasound (US), freeze–thaw (FT), and combined ultrasound-assisted freeze–thaw (U&amp;FT) pretreatments on the quality of freeze-dried purple cabbage crisps and elucidated the mechanisms underlying texture improvement. Compared with the control, overall acceptability increased by 7.00%, 20.17%, and 29.15% for US, FT, and U&amp;FT, respectively, while hardness and chewiness decreased by 9.78–36.30% and 50.30–74.97%. U&amp;FT samples showed the highest rehydration ratio (28.75% increase) and vitamin C content (57.72% increase), the best retention of total phenols and anthocyanins, and the greatest reduction in total glucosinolate content. DPPH radical scavenging ability increased by 57.58% in U&amp;FT samples (and 66.67% in FT). Microstructural (SEM) and cellulose structural (AFM, XRD, FTIR, TGA) analyses indicated that pretreatments disrupted cell wall integrity and modified the supramolecular structure of cellulose, producing a more porous and brittle matrix that required lower fracture force and thus improved crispness. These results suggest that U&amp;FT is a promising pretreatment strategy for producing high-quality freeze-dried purple cabbage crisps and may provide useful guidance for the development of fruit and vegetable snack products.</p>

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Textural and Quality Characteristics of Freeze-Dried Purple Cabbage Crisps Treated with Ultrasound-Assisted, Freeze–Thaw Processing

  • 期刊论文

  • 发表日期：

    2026年3月17日

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  • Danyang Xin,
  • Min Lian,
  • Mengze Wang,
  • Xiaoyan Zhang,
  • Zibin Xiao,
  • Xin Hu,
  • Shiwei Liu,
  • Yudan Cao,
  • Jitao Wang

摘要

This study investigated the effects of ultrasound (US), freeze–thaw (FT), and combined ultrasound-assisted freeze–thaw (U&FT) pretreatments on the quality of freeze-dried purple cabbage crisps and elucidated the mechanisms underlying texture improvement. Compared with the control, overall acceptability increased by 7.00%, 20.17%, and 29.15% for US, FT, and U&FT, respectively, while hardness and chewiness decreased by 9.78–36.30% and 50.30–74.97%. U&FT samples showed the highest rehydration ratio (28.75% increase) and vitamin C content (57.72% increase), the best retention of total phenols and anthocyanins, and the greatest reduction in total glucosinolate content. DPPH radical scavenging ability increased by 57.58% in U&FT samples (and 66.67% in FT). Microstructural (SEM) and cellulose structural (AFM, XRD, FTIR, TGA) analyses indicated that pretreatments disrupted cell wall integrity and modified the supramolecular structure of cellulose, producing a more porous and brittle matrix that required lower fracture force and thus improved crispness. These results suggest that U&FT is a promising pretreatment strategy for producing high-quality freeze-dried purple cabbage crisps and may provide useful guidance for the development of fruit and vegetable snack products.