Scientific Study

There are fewer reports on the nutritional quality of pecans subjected to drying temperatures. In this study, we explored the effects of four drying temperatures (freeze-drying (FD), low-temperature drying (LD), medium-temperature drying (MD), and high-temperature drying (HD)) on the nutritional quality of pecans (Carya illinoinensis). The results demonstrated that MD significantly increased (p < 0.05) the content of C18:3 (ω-3) and most amino acids in both pecan varieties. Notably, C18:3 (ω-3) levels were over 4 % higher under MD compared to the other three drying temperatures, while the characteristic amino acids Arg, Cys, and Tyr were more than 7.5 % higher than other drying temperatures. In comparison, FD excelled in retaining Mn, with its Mn content significantly increased (p < 0.05) by over 25 % compared to LD. OPLS-DA analysis revealed significant differences in nutrient composition among the drying temperatures. Key biomarkers, including C16:1 (ω-7), C18:3 (ω-3), the E/T ratio, and unsaturated fatty acids (UFA), were identified as distinguishing factors for the various drying temperatures. Additionally, the study uncovered intricate relationships among nutrients, highlighting a strong positive correlation among amino acids and a significant negative correlation between C18:1 (ω-9) and other components. These findings provide valuable insights for optimizing drying processes to maximize the nutritional value of pecans.

https://doi.org/10.1016/j.jfca.2025.107894