Effects of cell morphology on the textural attributes of fruit cubes in freeze‐drying: Apples, strawberries, and mangoes as examples

Abstract

AbstractThe influence of cell morphology on the textural characteristic of freeze‐dried apple, strawberry, and mango cubes was evaluated. Corresponding restructured cube samples without intact cell morphology were prepared as controls. Results indicated that the presence of cell morphology strengthened the shrinkage and collapse of samples during freeze‐drying, especially in mangoes due to the high content of sugar. Intact cell morphology was found in natural fruit cubes after freeze‐drying by scanning electron microscopy (SEM) observation, making them exhibit a more regular microporous structure, further resulting in higher hardness than the restructured cubes. However, the intact cell morphology negatively affected the crispness of freeze‐dried cubes since it enhanced structural collapse. The freeze‐dried samples without cell morphology would destroy the cellulose structure and form a continuous open‐pore structure under the concentration effect of ice crystals during freezing, which accelerates the escape of water molecules, increases the drying rate, and avoid collapse. Sensory experiments found that restructured cubes without intact cell morphology exhibited greater comprehensive acceptance, suggesting the potential application of cell morphology disruption in the future freeze‐drying industry.