{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,1,15]],"date-time":"2026-01-15T05:36:02Z","timestamp":1768455362772,"version":"3.49.0"},"reference-count":31,"publisher":"MDPI AG","issue":"4","license":[{"start":{"date-parts":[[2023,2,8]],"date-time":"2023-02-08T00:00:00Z","timestamp":1675814400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Hainan Provincial Natural Science Foundation of China","award":["321QN0924"],"award-info":[{"award-number":["321QN0924"]}]},{"name":"Hainan Provincial Natural Science Foundation of China","award":["322QN382"],"award-info":[{"award-number":["322QN382"]}]},{"name":"Hainan Provincial Natural Science Foundation of China","award":["320MS092"],"award-info":[{"award-number":["320MS092"]}]},{"name":"Hainan Provincial Natural Science Foundation of China","award":["1630122017023"],"award-info":[{"award-number":["1630122017023"]}]},{"name":"Hainan Provincial Natural Science Foundation of China","award":["1630122022004"],"award-info":[{"award-number":["1630122022004"]}]},{"name":"Hainan Provincial Natural Science Foundation of China","award":["211207157080998"],"award-info":[{"award-number":["211207157080998"]}]},{"name":"Hainan Provincial Natural Science Foundation of China","award":["2019TQ05N133"],"award-info":[{"award-number":["2019TQ05N133"]}]},{"name":"Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences","award":["321QN0924"],"award-info":[{"award-number":["321QN0924"]}]},{"name":"Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences","award":["322QN382"],"award-info":[{"award-number":["322QN382"]}]},{"name":"Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences","award":["320MS092"],"award-info":[{"award-number":["320MS092"]}]},{"name":"Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences","award":["1630122017023"],"award-info":[{"award-number":["1630122017023"]}]},{"name":"Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences","award":["1630122022004"],"award-info":[{"award-number":["1630122022004"]}]},{"name":"Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences","award":["211207157080998"],"award-info":[{"award-number":["211207157080998"]}]},{"name":"Central Public-interest Scientific Institution Basal Research Fund for Chinese Academy of Tropical Agricultural Sciences","award":["2019TQ05N133"],"award-info":[{"award-number":["2019TQ05N133"]}]},{"name":"Innovative and Entrepreneurship Team Project for \u201cPilot Program\u201d of Zhanjiang City","award":["321QN0924"],"award-info":[{"award-number":["321QN0924"]}]},{"name":"Innovative and Entrepreneurship Team Project for \u201cPilot Program\u201d of Zhanjiang City","award":["322QN382"],"award-info":[{"award-number":["322QN382"]}]},{"name":"Innovative and Entrepreneurship Team Project for \u201cPilot Program\u201d of Zhanjiang City","award":["320MS092"],"award-info":[{"award-number":["320MS092"]}]},{"name":"Innovative and Entrepreneurship Team Project for \u201cPilot Program\u201d of Zhanjiang City","award":["1630122017023"],"award-info":[{"award-number":["1630122017023"]}]},{"name":"Innovative and Entrepreneurship Team Project for \u201cPilot Program\u201d of Zhanjiang City","award":["1630122022004"],"award-info":[{"award-number":["1630122022004"]}]},{"name":"Innovative and Entrepreneurship Team Project for \u201cPilot Program\u201d of Zhanjiang City","award":["211207157080998"],"award-info":[{"award-number":["211207157080998"]}]},{"name":"Innovative and Entrepreneurship Team Project for \u201cPilot Program\u201d of Zhanjiang City","award":["2019TQ05N133"],"award-info":[{"award-number":["2019TQ05N133"]}]},{"name":"\u201cGuangdong Special Support Program\u201d Science and Technology Innovation Youth Top Talent Project","award":["321QN0924"],"award-info":[{"award-number":["321QN0924"]}]},{"name":"\u201cGuangdong Special Support Program\u201d Science and Technology Innovation Youth Top Talent Project","award":["322QN382"],"award-info":[{"award-number":["322QN382"]}]},{"name":"\u201cGuangdong Special Support Program\u201d Science and Technology Innovation Youth Top Talent Project","award":["320MS092"],"award-info":[{"award-number":["320MS092"]}]},{"name":"\u201cGuangdong Special Support Program\u201d Science and Technology Innovation Youth Top Talent Project","award":["1630122017023"],"award-info":[{"award-number":["1630122017023"]}]},{"name":"\u201cGuangdong Special Support Program\u201d Science and Technology Innovation Youth Top Talent Project","award":["1630122022004"],"award-info":[{"award-number":["1630122022004"]}]},{"name":"\u201cGuangdong Special Support Program\u201d Science and Technology Innovation Youth Top Talent Project","award":["211207157080998"],"award-info":[{"award-number":["211207157080998"]}]},{"name":"\u201cGuangdong Special Support Program\u201d Science and Technology Innovation Youth Top Talent Project","award":["2019TQ05N133"],"award-info":[{"award-number":["2019TQ05N133"]}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Foods"],"abstract":"<jats:p>The present study aimed to investigate the effect of different microwave pre-drying times under hot-air-drying processes on the quality properties and sensory evaluation of Sipunculus nudus (S. nudus). The colour, proximate analysis, amino acid content, fat oxidation, and volatile components of dried S. nudus were determined. Microwave pre-drying could significantly (p &lt; 0.05) increase the drying rate and shorten the drying time. The results of colour, proximate analysis, and amino acid content indicated that microwave pre-drying could improve the quality of the product, resulting in dried S. nudus with less of a loss in nutrients. The samples that underwent microwave pre-drying had a high degree of fatty acid oxidation and low monounsaturated fatty acid content, which facilitated the formation of volatile components. Additionally, the MAD-2 and MAD-3 groups had high relative contents of aldehydes and hydrocarbons, and the FD group had the highest relative content of esters found in the samples. The relative content of ketones and alcohols did not differ significantly between the different drying groups. The finding of this study has important potential for enhancing the quality and aroma of dry S. nudus products with microwave pre-drying during the drying process.<\/jats:p>","DOI":"10.3390\/foods12040733","type":"journal-article","created":{"date-parts":[[2023,2,8]],"date-time":"2023-02-08T04:57:41Z","timestamp":1675832261000},"page":"733","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Hot Air Drying of Sipunculus nudus: Effect of Microwave-Assisted Drying on Quality and Aroma"],"prefix":"10.3390","volume":"12","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-8119-4841","authenticated-orcid":false,"given":"Yaping","family":"Dai","sequence":"first","affiliation":[{"name":"Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China"},{"name":"Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang 524001, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Yupo","family":"Cao","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China"},{"name":"Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang 524001, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2527-0280","authenticated-orcid":false,"given":"Wei","family":"Zhou","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China"},{"name":"Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang 524001, China"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Donghong","family":"Zhu","sequence":"additional","affiliation":[{"name":"Key Laboratory of Tropical Crop Products Processing of Ministry of Agriculture and Rural Affairs, Agricultural Products Processing Research Institute, Chinese Academy of Tropical Agricultural Sciences, Zhanjiang 524001, China"},{"name":"Hainan Key Laboratory of Storage and Processing of Fruits and Vegetables, Zhanjiang 524001, China"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"1968","published-online":{"date-parts":[[2023,2,8]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"523","DOI":"10.1016\/j.ijbiomac.2011.06.018","article-title":"Anti-Hypoxia Activity of a Polysaccharide Extracted from the Sipunculusnudus L.","volume":"49","author":"Zhang","year":"2011","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_2","doi-asserted-by":"crossref","first-page":"177","DOI":"10.1080\/10498850.2013.839591","article-title":"Calculated Taste Activity Values and Umami Equivalences Explain Why Dried Sha-chong (Sipunculusnudus) Is a Valuable Condiment","volume":"25","author":"Liu","year":"2014","journal-title":"J. Aquat. Food Prod. Technol."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"283","DOI":"10.1016\/S0044-8486(96)01497-4","article-title":"Nutrient Requirements of Marine Food Fish Cultured in Southeast Asia","volume":"151","author":"Boonyaratpalin","year":"1997","journal-title":"Aquaculture"},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"170","DOI":"10.1016\/j.jfoodeng.2018.09.026","article-title":"Effects of prefreezing on the drying characteristics, structural formation and mechanical properties of microwave-vacuum dried apple","volume":"244","author":"Ando","year":"2019","journal-title":"J. Food Eng."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.biosystemseng.2007.06.006","article-title":"Changes in Quality of Microwave-Treated Agricultural Products-a Review","volume":"98","author":"Vadivambal","year":"2007","journal-title":"Biosyst. Eng."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.meatsci.2004.02.007","article-title":"Irradiation Effects on Meat Color\u2014A review","volume":"68","author":"Brewer","year":"2004","journal-title":"Meat Sci."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"55","DOI":"10.1016\/j.jfoodeng.2008.01.014","article-title":"Influence of Microwave Application on Convective Drying: Effects on Drying Kinetics, and Optical and Mechanical Properties of Apple and Strawberry","volume":"88","author":"Contreras","year":"2008","journal-title":"J. Food Eng."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"2527","DOI":"10.1080\/10942912.2018.1536148","article-title":"Structural and Health Functionality of Dried Goji Berries as Affected by Coupled DewaxingPre-Treatment and Hybrid Drying Methods","volume":"21","author":"Song","year":"2018","journal-title":"Int. J. Food Prop."},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"350","DOI":"10.1021\/ac60111a017","article-title":"Colorimetric Method for Determination of Sugars and Related Substances","volume":"28","author":"DuBois","year":"1956","journal-title":"Anal. Chem."},{"key":"ref_10","doi-asserted-by":"crossref","first-page":"e13137","DOI":"10.1111\/jfpe.13137","article-title":"Comparative Semi-Empirical Modeling and Physico-Functional Analysis of Hot-Air and Vacuum Dried PuranPowder","volume":"43","author":"Kardile","year":"2019","journal-title":"J. Food Process Eng."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"102","DOI":"10.1016\/j.foodcont.2013.08.006","article-title":"Thermal Behavior, Microstructure and Protein Quality of Squid Fillets Dried by Far-Infrared Assisted Heat Pump Drying","volume":"36","author":"Deng","year":"2014","journal-title":"Food Control"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"307","DOI":"10.1016\/j.foodchem.2018.06.075","article-title":"Nutritional Value of the Tunisian Mussel Mytilusgalloprovincialis with a Special Emphasis on Lipid Quality","volume":"268","author":"Cherifi","year":"2018","journal-title":"Food Chem."},{"key":"ref_13","first-page":"24","article-title":"A Simple Method for the Isolation and Purification of Total Lipids from Animal Tissues","volume":"22","author":"Folch","year":"1957","journal-title":"J. Biol. Chem."},{"key":"ref_14","doi-asserted-by":"crossref","first-page":"662","DOI":"10.1016\/j.foodchem.2006.07.052","article-title":"Development of a Method Predicting the Oxidative Stability of Edible Oils Using 2,2-diphenyl-1-picrylhydrazyl (DPPH)","volume":"103","author":"Lee","year":"2007","journal-title":"Food Chem."},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"7764","DOI":"10.1021\/acs.jafc.8b03047","article-title":"Changes in Lipid Profiles of Dried Clams (Mactrachinensis Philippi and Ruditapesphilippinarum) during Accelerated Storage and Prediction of Shelf Life","volume":"66","author":"Xie","year":"2018","journal-title":"J. Agric. Food Chem."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"1393","DOI":"10.1080\/07373930701439152","article-title":"Internal Resistance to Water Mobility in Seafood during Warm Air Drying and Microwave-Vacuum Drying","volume":"25","author":"Tsuruta","year":"2007","journal-title":"Dry. Technol."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"167","DOI":"10.1016\/j.foodchem.2017.01.141","article-title":"Influence of Microwave Vacuum Drying on Glass Transition Temperature, Gelatinization Temperature, Physical and Chemical Qualities of Lotus Seeds","volume":"228","author":"Zhao","year":"2017","journal-title":"Food Chem."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"212","DOI":"10.1016\/j.foodchem.2018.06.129","article-title":"The Effect of Organic Salts on the Browning of Dried Squid Products Processed by Air-Drying","volume":"269","author":"Geng","year":"2018","journal-title":"Food Chem."},{"key":"ref_19","doi-asserted-by":"crossref","first-page":"233","DOI":"10.3920\/JIFF2016.0001","article-title":"Understanding the Drying Kinetic and Hygroscopic Behaviour of Larvae of Yellow Mealworm (TenebrioMolitor) and the Effects on their Quality","volume":"2","author":"Azzollini","year":"2016","journal-title":"J. Insects Food Feed"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"79","DOI":"10.1016\/S0308-8146(02)00581-2","article-title":"Water Activity and the Preservation of Plant Foods","volume":"82","author":"Maltini","year":"2003","journal-title":"Food Chem."},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"S183","DOI":"10.1017\/S0007114512002309","article-title":"Protein Quality Evaluation Twenty Years after the Introduction of the Protein Digestibility Corrected Amino Acid Score Method","volume":"108","author":"Boye","year":"2012","journal-title":"Br. J. Nutr."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"647","DOI":"10.1016\/j.foodchem.2008.02.058","article-title":"Influences of Hot Air Drying and Microwave Drying on Nutritional and Odorous Properties of Grass Carp (Ctenopharyngodonidellus) Fillets","volume":"110","author":"Wu","year":"2008","journal-title":"Food Chem."},{"key":"ref_23","first-page":"22","article-title":"Effect of Steam Cooking on Muscle and Protein Heat-Denature of Tuna","volume":"26","author":"Sun","year":"2010","journal-title":"Food Mach."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"41","DOI":"10.1002\/jsfa.2740620106","article-title":"Influence of Fatty Acids of Different Unsaturation in the Oxidation of Purified Vegetable Oils during Microwave Irradiation","volume":"62","author":"Yoshida","year":"1993","journal-title":"J. Sci. Food Agric."},{"key":"ref_25","first-page":"404","article-title":"Effect of Freeze-Drying and Production Process on the Chemical Composition and Fatty Acids Profile of Avocado Pulp","volume":"41","year":"2014","journal-title":"Rev. Nutr."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"108030","DOI":"10.1016\/j.meatsci.2019.108030","article-title":"Impacts of Different Altitudes and Natural Drying Times on Lipolysis, Lipid Oxidation and FlavourProfile of Traditional Tibetan Yak Jerky","volume":"162","author":"Han","year":"2019","journal-title":"Meat Sci."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"169","DOI":"10.1111\/j.1541-4337.2006.00009.x","article-title":"Mechanisms and Factors for Edible Oil Oxidation","volume":"5","author":"Choe","year":"2006","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"105","DOI":"10.1007\/s10068-016-0015-9","article-title":"Physicochemical Properties and Oxidative Stabilities of Mealworm (Tenebriomolitor) Oils under Different Roasting Conditions","volume":"25","author":"Jeon","year":"2016","journal-title":"Food Sci. Biotechnol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"592","DOI":"10.1016\/j.foodchem.2018.08.082","article-title":"Discrimination of Dried Sea Cucumber (Apostichopusjaponicus) Products From Different Geographical Origins by Sequential Windowed Acquisition of all Theoretical Fragment Ion Mass Spectra (SWATH-MS)-Based Proteomic Analysis and Chemometrics","volume":"274","author":"Zhang","year":"2018","journal-title":"Food Chem."},{"key":"ref_30","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1016\/j.foodchem.2014.09.002","article-title":"Effect of Different Drying Methods on the Myosin Structure, Amino Acid Composition, Protein Digestibility and Volatile Profile of Squid Fillets","volume":"171","author":"Deng","year":"2015","journal-title":"Food Chem."},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"121","DOI":"10.1016\/j.foodchem.2017.04.156","article-title":"Effect of Different Drying Techniques on Bioactive Components, Fatty Acid Composition, and Volatile Profile of Robusta Coffee Beans","volume":"234","author":"Dong","year":"2017","journal-title":"Food Chem."}],"container-title":["Foods"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/4\/733\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,10]],"date-time":"2025-10-10T18:27:40Z","timestamp":1760120860000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2304-8158\/12\/4\/733"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2023,2,8]]},"references-count":31,"journal-issue":{"issue":"4","published-online":{"date-parts":[[2023,2]]}},"alternative-id":["foods12040733"],"URL":"https:\/\/doi.org\/10.3390\/foods12040733","relation":{},"ISSN":["2304-8158"],"issn-type":[{"value":"2304-8158","type":"electronic"}],"subject":[],"published":{"date-parts":[[2023,2,8]]}}}