Evaluation of drying techniques to preserve bioactive compounds in spruce sprouts during storage
Laen...
Kuupäev
2026
Kättesaadavus
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Estonian University of Life Sciences
Abstrakt
Spruce sprouts are a rich source of vitamins and antioxidants. Still, there is little information about the stability of compounds in different dried spruce sprouts during storage. This study aims to analyse the optimal drying method for spruce sprouts to ensure higher bioactive compound content for a shelf life of one year. Four types of spruce sprouts were analysed – fresh, dried at 40 °C, at 60 °C, and freeze-dried. Spruce sprouts were analysed for moisture, Vitamin C content, total tannin content, a-, and b- chlorophyll, total chlorophyll and total carotenoids, as well as volatile compounds in different spruce sprouts were characterised. To evaluate the optimal drying method for preserving bioactive compounds for over a year, the technique for order of preference by similarity to an ideal solution, TOPSIS, was used. According to TOPSIS, the most optimal results were observed in fresh samples. However, when analysing drying methods, the most optimal for spruce sprouts were freeze-drying and drying at 40 °C. Characterising volatile compounds in different processed spruce sprouts, regardless of the drying method, D-limonene was present at the highest concentration in all spruce sprout samples, imparting a characteristic citrus aroma. Overall, the results indicate that while fresh spruce sprouts initially contained higher levels of bioactive compounds, freeze-drying proved to be the most effective method for preserving these compounds during a year of storage. This method not only ensures long-term stability but also offers a promising approach for developing stable, nutrientrich spruce sprout products with extended shelf life and high functional value suitable for industrial applications.
Kirjeldus
Received: January 30th, 2026 ; Accepted: July 8th, 2026 ; Published: July 17th, 2026 ; Correspondence: Klinta.Karklina@lbtu.lv
Märksõnad
chlorophyll, freeze drying, vitamin C, volatile compounds, TOPSIS, articles
Viide
Karklina, K., & Ozola, L. (2026). Evaluation of drying techniques to preserve bioactive compounds in spruce sprouts during storage. Estonian University of Life Sciences. https://doi.org/10.15159/AR.26.055