Study on the effects of media-regulated ultrasonic pretreatment combined with electrohydrodynamic drying on the drying kinetics, active components, proteomic characteristics and volatile components of garlic

This study investigated the effects of different pretreatment media-NaCl solution (NaCl aq.), sucrose solution (Suc aq.), and deionized water (DW)-on the combined ultrasonic (US)-electrohydrodynamic (EHD) drying of garlic. Comprehensive analysis revealed that the NaCl aq. + US pretreatment demonstrated optimal performance. It markedly improved the effective moisture diffusion coefficient (<i>D</i> _<i>eff</i> ), thereby accelerating the overall drying kinetics, and enhanced the rehydration capacity, indicating better preservation of the garlic's microstructure. This pretreatment also promoted superior retention of allicin-derived compounds and total phenols compared to other methods. Furthermore, it helped preserve protein secondary structure, promoted the release of alliinase, and maximized the content of volatile sulfur compounds. These findings first reveal the synergistic mechanism of medium-regulated ultrasound, where osmotic pressure and cavitation effects jointly enhance bioactive compound retention. The results provide both theoretical and practical support for optimizing combined drying processes in garlic processing.