Effect of carbonic maceration on infrared drying kinetics and raisin qualities of Red Globe (Vitis vinifera L.): A new pre-treatment technology before drying

• CM technology increased the drying rate.
• Lenticel size of fruits is the primary factor affecting drying rate.
• CM increased the content of total phenols and antioxidant ability of products.
• CM improved significantly the colour, flavour and other qualities of raisins.

Effects of carbonic maceration (CM), dipping in alkaline emulsion of ethyl oleate solution (AEEO) and dipping in AEEO then freezing at − 18 °C for 12 h (AEEO + Freezing) on infrared drying kinetics of red grapes and properties of raisins were investigated. The results indicated that the raisin of CM treated samples had the shorter production time, the highest total phenol content, the best oxidation resistance ability, and the best rehydration ratio, which increased by − 31%, 28.43%, 73.9% and 32.24%, respectively, as compared to the raisins from fresh samples. CM treated samples had the greatest incremental of lenticel size, followed by AEEO + Freezing and AEEO samples. The bigger the lenticel size, the greater was the drying rate.Industrial relevanceThe carbonic maceration (CM) technique before drying – a new pre-treatment technology presented in this paper – can greatly increase the drying rate and improve the quality of products, meanwhile, it is free of any chemical reagents, which is friendly to the environment. So CM process technology prior to drying is of commercial potential if it is used in industry.