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Scanning electron microscopy revealed distinct morphological characteristics: hot-air-dried samples showed compact structures with large particles, and vacuum-freeze-dried samples exhibited flaky morphology, while spray-freeze-dried and spray-dried samples demonstrated advantageous smaller particle sizes. Spray freeze-drying achieved superior emulsification capacity and fat absorption, significantly higher than hot air drying. The enhanced performance was attributed to increased exposure of hydrophobic amino acid residues and improved surface activity. Regarding nutritional composition, vacuum freeze-drying demonstrated optimal protein and total amino acid preservation, while spray freeze-drying showed the highest retention of Ca and Fe. Interestingly, hot air drying exhibited superior vitamin A retention, attributed to its fat-soluble nature and stability below 100 \u00b0C. The particle size reduction in spray-freeze-dried samples enhanced solvent\u2013solute contact area, contributing to improved solubility and consequently superior foaming properties. These findings provide valuable insights into the relationship between drying methods and product characteristics, offering guidance for optimizing processing conditions in marine protein production.<\/jats:p>","DOI":"10.3390\/molecules30071516","type":"journal-article","created":{"date-parts":[[2025,3,31]],"date-time":"2025-03-31T02:50:16Z","timestamp":1743389416000},"page":"1516","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":14,"title":["Effects of Different Drying Methods on Physicochemical Properties and Nutritional Quality of Abalone Bioactive Peptides"],"prefix":"10.3390","volume":"30","author":[{"given":"Qiting","family":"Li","sequence":"first","affiliation":[{"name":"College of Food Science, Fujian Agriculture and Forestry University, Fuzhou 350002, China"},{"name":"Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China"},{"name":"National R & D Center for Edible Fungi Processing, Fuzhou 350003, China"},{"name":"Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0009-0008-8063-7568","authenticated-orcid":false,"given":"Longxiang","family":"Li","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China"},{"name":"National R & D Center for Edible Fungi Processing, Fuzhou 350003, China"},{"name":"Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China"},{"name":"College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, 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Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Chunmei","family":"Lai","sequence":"additional","affiliation":[{"name":"Institute of Food Science and Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China"},{"name":"National R & D Center for Edible Fungi Processing, Fuzhou 350003, China"},{"name":"Key Laboratory of Subtropical Characteristic Fruits, Vegetables and Edible Fungi Processing (Co-Construction by Ministry and Province), Ministry of Agriculture and Rural Affairs, Fuzhou 350003, China"},{"name":"College of Life Sciences, Fujian Agriculture and Forestry University, Fuzhou 350002, China"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Yusha","family":"Liu","sequence":"additional","affiliation":[{"name":"College of Food Science, Fujian Agriculture 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