Recent Advances in Thermal and Nonthermal Pretreatments for Enhanced Drying Efficiency, Quality Preservation, and Shelf-Life Extension of Aquatic Foods.

Λεπτομέρειες βιβλιογραφικής εγγραφής
Τίτλος:	Recent Advances in Thermal and Nonthermal Pretreatments for Enhanced Drying Efficiency, Quality Preservation, and Shelf-Life Extension of Aquatic Foods.
Συγγραφείς:	Nasiru MM; College of Food Science and Engineering, Bohai University, Jinzhou, China., Boateng EF; Department of Food Science and Technology, School of Agriculture and Technology, University of Energy and Natural Resources, Sunyani, Bono, Ghana., Alnadari F; Research and Development Center, Jiangsu Tianmeijian Nature Bioengineering Co., Ltd., Nanjing, China., Nassarawa SS; Department of Food Science and Technology, Faculty of Agriculture, Bayero University, Kano, Kano State, Nigeria., Adam AK; Department of Food Science and Technology, School of Agriculture, SR University, Warangal, Telangana, India., Zahir A; Department of Food Science and Technology, Faculty of Veterinary Sciences, Afghanistan National Agricultural Sciences & Technology University, Kandahar, Afghanistan., Li C; Institute of Agro-product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing, China., Cui F; College of Food Science and Engineering, Bohai University, Jinzhou, China., Li J; College of Food Science and Engineering, Bohai University, Jinzhou, China., Li X; College of Food Science and Engineering, Bohai University, Jinzhou, China.
Πηγή:	Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2026 Sep; Vol. 25 (5), pp. e70650.
Τύπος έκδοσης:	Journal Article; Review
Γλώσσα:	English
Στοιχεία περιοδικού:	Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print Cited Medium: Internet ISSN: 1541-4337 (Electronic) Linking ISSN: 15414337 NLM ISO Abbreviation: Compr Rev Food Sci Food Saf Subsets: MEDLINE
Imprint Name(s):	Original Publication: Chicago, Ill. : Institute of Food Technologists
Ιατρικοί όροι (MeSH):	Food Preservation/methods , Desiccation/methods , Food Handling/methods , Seafood, Food Storage ; Food Quality ; Hot Temperature
Περίληψη:	Aquatic foods are highly perishable due to their high moisture content, neutral pH, and rich nutrient profiles, making conventional convective drying energy-intensive and detrimental to quality through protein denaturation, lipid oxidation, nutrient loss, discoloration, and texture modification. This review critically synthesizes recent advances in thermal and nonthermal pretreatments applied to key aquatic products prior to drying. It examines mechanisms, drying kinetics, quality preservation, microbial safety, shelf-life extension, synergies with modern drying technologies, challenges, and future directions. Thermal pretreatments achieve rapid enzyme inactivation and microstructural modification, reducing drying times by 20%-40%, minimizing Maillard reactions, and reducing cooking losses. Nonthermal technologies, alone or in hybrids, exploit cavitation, electroporation, and reactive species to increase effective moisture diffusivity by up to 66%, with reported energy savings of up to 33% for several nonthermal and hybrid pretreatments, and superiorly preserve heat-labile fatty acids, astaxanthin, proteins, color, texture, rehydration capacity, and sensory attributes. Integration with modern dryers further enhances microbial safety and extends ambient shelf life. Advanced pretreatments enable the production of sustainable, high-value dried aquatic products that meet rising global demand for nutritious, convenient seafood. Scalability, cost, matrix-specific optimization, and regulatory aspects remain key challenges, while emerging directions, AI-monitored intelligent drying, green hybrids, and species-tailored protocols offer clear pathways for industrial adoption. (© 2026 Institute of Food Technologists®.)
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Grant Information:	XLYC2402026 Leading Talent Project of Liaoning Xingliao Talent Program
Contributed Indexing:	Keywords: aquatic foods; dried aquatic foods; drying kinetics; drying pretreatments; nonthermal technologies; quality preservation; shelf‐life extension
Entry Date(s):	Date Created: 20260923 Date Completed: 20260923 Latest Revision: 20260923
Update Code:	20260923
DOI:	10.1111/1541-4337.70650
PMID:	42775532
Βάση Δεδομένων:	MEDLINE

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ISSN:	1541-4337
DOI:	10.1111/1541-4337.70650