The influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro

The influence of different drying techniques on polyphenols profile (LC–MS-PDA-Q/TOF) of peach fruit and their pro-health properties by in vitro

Abstarct Drying plant raw materials using modern techniques or combined methods is currently one of the main trends in food technology, which combines process optimization in line with the principles of sustainable development while maintaining high product quality. Therefore, this study aims to be...

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Bibliographic Details
Main Authors: Paulina Nowicka, Krzysztof Lech, Aneta Wojdyło
Format: Article
Language:English
Published: Nature Portfolio 2025-01-01
Series:Scientific Reports
Subjects:
Dried peaches
Convective drying
Microwave drying
Anti-aging properties
Anti-diabetic activities
Bioactive compounds
Online Access:https://doi.org/10.1038/s41598-025-87003-w
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https://doi.org/10.1038/s41598-025-87003-w

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