# Evaluation of Different Drying Methods on the Quality Parameters of _Acanthopanax semicosus_ Fruits
###### Abstract  
_Acanthopanax semicosus_ (Rupr. and Maxim.; AS) fruit, an underutilized byproduct, possesses significant bioactive potential, yet its quality is highly influenced by drying methods. This study systematically evaluated the effects of five drying techniques, including vacuum freeze-drying (VFD), vacuum drying (VD), microwave drying (MD), hot-air drying (HD), and natural drying (ND), on the color retention, bioactive composition, volatile profile, and antioxidant activity of AS fruit. VFD preserved the highest levels of total phenolic content (TPC) and total flavonoid content (TFC), particularly chlorogenic acid, rutin, and quercetin, leading to superior antioxidant activity. Amino acid analysis indicated that VFD retained the highest concentrations of key essential amino acids, minimizing thermal degradation. Correlation analysis revealed a strong association between TPC, TFC, and antioxidant activity, emphasizing their functional significance. Through multivariate statistical analysis, 12 volatile compounds were identified as potential biomarkers to distinguish AS fruit samples processed using different drying methods, highlighting significant metabolic differences between drying techniques. Overall, VFD emerged as the optimal method for preserving AS fruit's bioactive integrity, offering valuable insights for post-harvest processing strategies in the nutraceutical industry.  
Acanthopanax semicosus_ ([PERSON] & [PERSON]); bioactive compounds; antioxidant activity; volatile compounds; functional foods; byproduct 2025141100  
12 March 202512 March  
fruits possess comparable biological and pharmacological value to their traditionally used parts, making them a promising candidate for functional food development [6; 7]. Rich in flavonoids, saponins, polysaccharides, and volatile compounds [8], AS fruits exhibit notable antioxidant [9], anti-inflammatory [10], anti-tumor [11], anti-fatigue effects [12], and immunomodulatory properties [13]. Nevertheless, the quality, bioactive composition, and physicochemical properties of AS fruits are highly susceptible to post-harvest processing methods, particularly drying techniques, which can significantly impact their chemical stability and overall product quality.  
Drying is a crucial post-harvest processing step for medicinal and functional fruits, as it directly influences the preservation of bioactive compounds, the retention of volatile components, and therapeutic properties of the final product [14]. Various drying techniques, including HD, VFD, and MD, induce distinct physicochemical changes that can alter the physicochemical properties, bioactive constituents, aroma profile, and bioactivity of AS fruits [15; 16; 17]. Among these factors, volatile compounds play a key role in defining the fruit's aromatic characteristics, yet they are highly prone to thermal degradation and oxidative deterioration. Thus, a comprehensive evaluation of how different drying techniques influence the volatile composition and metabolic profile of AS fruits is essential for optimizing post-harvest processing strategies.  
This study aims to systematically compare the effects of five different drying methods (VFD, VD, MD, HD, and ND) on the quality attributes, bioactive compounds, and volatile components of AS fruit. By analyzing color parameters, volatile profiles, bioactive constituents and functions, this research seeks to identify the most effective drying technique for preserving the fruit's physicochemical and functional properties. The findings will provide valuable insights for optimizing post-harvest processing methods, ensuring product quality, and supporting the commercial utilization of AS fruit in the nutraceutical industry.