Effect of acidic electrolytic water pretreatment on the behavior of pulsation vacuum drying of wolfberries: Ultrastructural, drying characteristics, and quality studies

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To develop efficient and green drying technology for wolfberries, this study employed acid electrolyzed water (AEW) pretreatment combined with pulse vacuum drying (PVD) to systematically investigate the effects of AEW pretreatment on the microstructure, drying characteristics, and quality of wolfberry fruits. By analyzing drying kinetics and energy consumption under different pretreatment durations (0, 30, 60, 90, 120, and 150 s) and drying temperatures (50, 60, and 70 °C), and evaluating quality indicators including color, total polysaccharides, total polyphenols, and total flavonoids, the results demonstrated that when combined with PVD, the optimal parameters were 120 s of AEW pretreatment, 60 °C drying temperature, and 11 h total drying time. This configuration achieved significant energy savings (p < 0.05) compared to untreated controls while effectively maintaining fruit color and preserving active ingredients. Mechanistically, AEW treatment inhibited polyphenol oxidase (PPO) activity by altering the pH and redox potential on fruit surfaces, thereby reducing browning. In conclusion, the integration of AEW with PVD drying presents a green technological solution that enhances processing efficiency, reduces energy consumption, and ensures product quality, demonstrating strong potential for industrial application.