A Preliminary Study on the Impact of Hot Air and Freeze‐Drying on the Properties and Quality of Phyllostachys edulis Bamboo Shoot Powder

Bamboo shoots are nutritious and characteristic edible bamboo products, but their high moisture content leads to perishability and difficult storage, and drying and powdering is an effective way to prolong shelf life and expand application scenarios. This study systematically compared the effects of hot air drying (HAD) and vacuum freeze‐drying (VFD) on the physicochemical, pyrolysis, nutritional, and anti‐nutritional properties of Phyllostachys edulis bamboo shoot powder, with a specific focus on powder flowability, thermal stability, nutrient retention, and anti‐nutrient content. Results indicated that HAD bamboo shoot powder exhibited significantly better flowability and dispersion than VFD powder, with a higher aerated bulk density (0.57 ± 0.02 g/cm 3 ) and packed bulk density (0.84 ± 0.01 g/cm 3 ) ( p < 0.05). HAD bamboo shoot powder had a lower malic acid content (3580.83 ± 97.09 ng/mg, p < 0.05) but a significantly higher total free tannins content (7.4857 ng/100 mg) than VFD powder (2.6717 ng/100 mg, p < 0.05). The main pyrolysis stage of bamboo shoot powder occurred at 120°C–630°C, with the maximum weight loss rate at 200°C–380°C. Combined with thermal stability analysis, volatile components started to precipitate above 110°C; thus, a maximum drying temperature below 110°C is theoretically suggested to prevent thermal degradation and nutrient loss, based on the thermal stability analysis in this study. Additionally, HAD powder had a higher crude protein content (28.43 ± 0.81 g/100 g) and total essential amino acid content (66.88 ± 0.38 mg/g) ( p < 0.05) compared with VFD powder (25.27 ± 0.40 g/100 g and 62.56 ± 1.46 mg/g, respectively). This study represents a preliminary investigation based on a limited number of independent experiments. Because of the exploratory nature of the work and limited biological replication, the findings should be interpreted as indicative rather than conclusive. Statistical analysis was not applied beyond basic descriptive comparison, as the study was designed as a pilot investigation. Importantly, these findings provide a theoretical reference for optimizing the drying and powdering processes of bamboo shoots, which can effectively enhance the quality and marketability of bamboo shoot products, thereby promoting the sustainable development of the bamboo shoot processing industry and bringing economic benefits to both producers and consumers.