Vacuum freeze-drying of biological materials is one of the best methods of water removal, with final products of highest quality. The solid state of water during freeze-drying protects the primary structure and the shape of the products with minimal volume reduction. In addition, the lower temperatures in the process allow maximal nutrient and bioactive compound retention. This technique has been successfully applied to diverse biological materials, such as meats, coffee, juices, dairy products, cells, and bacteria, and is standard practice for penicillin, hormones, blood plasma, vitamin preparations, etc. Despite its many advantages, having four to ten times more energy requirements than regular hot air drying, freeze-drying has always been recognized as the most expensive process for manufacturing a dehydrated product. The application of the freeze-drying process to plant-based foods has been traditionally dedicated to the production of space shuttle goods, military or extreme-sport foodstuffs, and specialty foods such as coffee or spices. Recently, the market for ‘natural’ and ‘organic’ products is, however, strongly growing as well as the consumer’s demand for foods with minimal processing and high quality. From this perspective, the market for freeze-dried plant-based foods is not only increasing but also diversifying. Freeze-dried fruits and vegetables chunks, pieces, or slices are nowadays majorly used in a wide range of food products such as confectionaries, morning cereals, soups, bakeries, meal boxes, etc. Instant drinks are prepared out of freeze-dried tea, coffee, or even from maple syrup enriched with polyphenol concentrated extracts from trees. The possibilities are endless. In this review, the application of freeze-drying to transform plant-based foods was analyzed, based on the recent research publications on the subject and personal unpublished data. The review is structured around the following related topics: latest applications of freeze-drying to plant-based foods, specific technological problems that could be found when freeze-drying such products (i.e., presence of cuticle; high sugar or lipid concentration), pretreatments and intensification technologies employed in freeze-drying of plant-based foods, and quality issues of these freeze-dried products.

An efficient two-step protocol for freeze-drying of dark grade maple syrup was developed from glass transition temperature determinations, online-thermal history, and drying kinetics. Maple sugar powders (MSP), produced under two drying times (25 and 30 h), were analyzed for their physicochemical properties. Moisture content and water activity (a_w) of MSP were determined to be in the range of 3–4% dry basis and 0.19–0.21 a_w, respectively. The powders exhibited fair to poor flow characteristic owing to its cohesiveness. However, they have instant-like properties with dissolution times shorter than 14 s. MSP were highly hygroscopic, requiring to be stored below 0.36 a_w at ambient temperature.

Background: We have determined previously that the water extract of sugar maple bark contained an important quantity of a complex sugar. In this study, we investigated the organosolv pulping of pre-extracted bark to follow the acid conversion of sugars into major products, furfural and 5-hydroxymethyl-2-furfural (HMF), while comparing the structures of organosolv lignins. Methods: The bark particles were pre-extracted with an ethanol–water mixture or water only. The extractives-free barks were then converted into cellulosic pulp and lignin by a patented organosolv process. The composition of residual liquor was determined by using HPLC-UV. Results: The pre-extraction with water was more efficient for complex sugars recovery than with the ethanol–water system. HMF was determined to be more abundant in residual liquor than furfural after ethanol–water pre-extraction while their quantities were comparable in the residual liquor after water pre-extraction. The higher yield of HMF from ethanol–water pre-extracted bark (1.18%) than from water pre-extracted (0.69%) could be related to the efficiency of complex sugar removal during the pre-extraction step. Conclusions: The pre-extraction before pulping affected, at least in part, the composition of residual liquor in terms of HMF production. These results demonstrate how the bark can be converted into valuable products and intermediates for organic synthesis.