Corn starches with varying amylose content were subjected to annealing (A) and alkaline assisted annealing (ALK-A) to investigate their effects on starch granule structure. Subsequently, simultaneous (ALK-(U/A)) and sequential ultrasound assisted annealing under alkaline conditions (ALK-(U-A) and ALK-(A-U)) were employed to elucidate their combined influence on the starches. The results indicated that alkaline conditions facilitated starch granule hydration and swelling, with the impact diminishing as amylose content increased. Among the treatments, ALK-(U/A) resulted in the least effect on the water absorption capacity (increased by 0.0%, 31.5% and 2.5% for the WCS, NCS and HCS, respectively). Meanwhile, ALK-(U/A) also exerted limited influence on starch granules, with the relative crystallinity of WCS decreased from 36.82% to 30.13%, while no significant changes was found for NCS and HCS. This was because that ultrasound-induced dynamic water molecules and hydroxy groups prevented its interaction with starch granules. Conversely, the sequential application of ultrasound induced significant starch granule disruption, which was due to the enhanced water hydration and hydroxyl group migration. Furthermore, ALK-(U-A) demonstrated a more pronounced destruction effect on starch granules compared to ALK-(A-U). This was due to that the primary ultrasound processing make surface of starch granules rough, damaging the surface shell and increasing cracks and pores in the starch granules. Consequently, the interaction among hydroxyl groups, water, and starch granules was promoted, and the corresponding annealing process was accelerated. Therefore, starch granules with diverse amylose contents could be effectively regulated by the initial ultrasound processing followed by A treatment under alkaline conditions. This would significantly reduce the annealing time and simultaneously accomplish the process of physical modification of starch.

This study investigated the effects of multi-frequency ultrasonication on lotus root starch-guar gum (LRS-GRG) and starch-gellan gum (LRS-GNG) complexes for bidirectional texture modulation in surimi products. Ultrasound disrupted starch-hydrocolloid aggregates and improved dispersion uniformity. Under 20/35 kHz at 10 W/L for 20 min, LRS-GRG formed compact continuous network with enhanced swelling power, springiness & gel hardness. Under 35/50 kHz at 20 W/L for 20 min, LRS-GNG exhibited a looser network with significant softening (hardness ↓87.4 g, springiness ↓4.6%). Low-field NMR confirmed increased bound water and decreased free water, indicating improved water-binding capacity. Silver carp surimi, optimally treated LRS-GRG acted as a texture enhancer, while ultrasonically modified LRS-GNG served as a texture softener for elderly-oriented products (hardness ↓281.8 g, gel strength from 2418 to 1384 g·mm). Correlation analysis revealed strong interrelationships among texture, pasting and rheological parameters. Findings provide mechanistic evidence for designing starch-hydrocolloid complexes with tailored textures via ultrasonic processing.

Ultrasound technology, due to its unique acoustic cavitation effect, significantly enhances heat and mass transfer and is widely applied in unit operations of food processing. However, the common standing wave effect in conventional single-frequency power ultrasound creates alternating regions of acoustic pressure nodes and antinodes, resulting in a highly uneven distribution of the acoustic field. This makes it difficult to meet the dual requirements of the modern food industry for precise control and high efficiency in processing technologies. This comprehensive review aims to systematically integrate the molecular mechanisms and practical applications of multi-frequency power ultrasound (MFPU) in food processing, establishing a unified theoretical framework to elucidate its advantages over traditional single-frequency systems. Systematic literature analysis indicates that MFPU demonstrates significant advantages in food processing applications. Research reveals that these advantages stem from nonlinear interactions, which surpass the simple linear superposition model of traditional single-frequency systems. These synergistic effects generate a uniform cavitation field, effectively eliminating the inherent standing wave limitations of conventional single-frequency systems, and exhibit universal applicability across diverse food matrices ranging from protein modification to complex tissue processing. Studies confirm that MFPU represents a transformative technology in food manufacturing. It not only addresses the technical limitations of existing processing methods but also provides an integrated solution combining efficiency enhancement with quality preservation. Translating these proven advantages into industrial practice requires establishing a deeper understanding of the mechanisms at the molecular level, developing standardized parameters, and creating intelligent process control systems.

This study reports a method for synthesizing starch nanoparticles (SNs) using amino debranched starch (AS) and surfactants, employing an ionic crosslinking combined crystallization approach assisted with ultrasonic. AS was synthesized via silane coupling reaction of amino silanes and debranched corn starches with varying amylose contents. Fourier transform infrared spectroscopy confirmed successful silane coupling, with waxy corn starch demonstrating the highest modification efficiency (AWCS, nitrogen content of 2.09%, w/w) and which was choose to prepare SNs. The size and zeta potential of SNs were ranged from 10 to 1000 nm and - 15 to 23 mV, respectively, which modulated by the pH of the AWCS solution, temperature, SDS concentration, and surfactant types. The results indicated that increasing SDS concentration and pH led to an increase in SNs size. Conversely, elevating the AWCS solution temperature diminished the spontaneous aggregation of AWCS, thereby reducing SNs size. This was resulted from the balanced forces among hydrophobic interactions, electrostatic repulsion, hydrogen bonding, and ionic crosslinking of the AS solution. XRD results revealed that the retrogradation process of AWCS was significantly restricted with the increase of pH and temperatures. SDS also inhibited the crystallization of the AWCS, whereas the effect decreased with the increase of the SDS dosage. It was concluded that SNs formation was mainly depended on the ionic crosslinking reaction. This study provides a bottom-up approach for the preparation of SNs with controllable size and zeta potential which exhibits advantages of low energy input, mild condition and easy processing.

BACKGROUND:Gamma irradiation is a common physical method used for starch modification to alter its physiochemical properties. Most studies have focused on the effects of moisture or amylose content independently on the gamma irradiation of starches. However, the hydration of starch granule was significantly influenced by the amylose content and its location. A comprehensive understanding of the synergistic effects of amylose and moisture content on the gamma irradiation of starches is of fundamental importance. RESULTS:The waxy, normal and high amylose corn starches were treated with gamma radiation at moisture contents of 12%, 31% and 50% (w/w), respectively. The radial swelling of the starch granule played the key role in starch destruction under gamma irradiation treatments. The damages emerged in the sequence of crystalline lattice, semi-crystalline and amorphous growth rings following the locations of the water distribution in starch granule. An increase in moisture content made the amorphous region expand, which resulted in a better rearranged amylopectin side chains. Accordingly, the destruction of glycosidic bonds located in amorphous region by gamma irradiation makes the rearranged crystalline layer stay in situ. Consequently, the repeat distance of semi-crystalline lamellae and the relative crystallinity of waxy, normal and high amylose corn starch increased with an increase in moisture content after gamma irradiation. CONCLUSION:Amylose restricted the radially and tangentially swelling of the starch granule, such that the damage to starch granules induced by gamma irradiation decreased with the increase in amylose content. Meanwhile, the locations of water and amylose simultaneously determined the destruction degree of starch granules by gamma irradiation. © 2025 Society of Chemical Industry.

ABSTRACTIn this study, hydrogels were prepared with different molecular weights of chitosan, and their insulin‐loading property was characterized. Then starch coatings (starch films prepared by normal maize starch [NMS], potato starch [PoS], and pea starch [PeS] with glycerin content of 2%–5%) were designed to control the in vitro release of insulin‐loaded chitosan hydrogels. This will overcome the drawbacks of oral insulin which will be digested in the stomach and show burst release in the small intestine. Results revealed that the water‐blocking properties of the starch films were strengthened with the increase of glycerol contents as plasticizer made the films more compressed and uniform. After coating with NMS, PoS, and PeS films (4% glycerol, w/v), the insulin release of insulin‐loaded hydrogels (prepared by the medium molecular weight of chitosan) was 40.9%, 12.1%, and 9.4% in simulated gastric fluid (pH 2, 2 h), respectively. Afterward, the cumulative insulin release of the above gastric digested hydrogels coated with NMS, PoS, and PeS films reached 66.5%, 87.4%, and 33.0%, respectively, after incubation in simulated intestinal fluid (pH 6.8) for another 22 h. Therefore, PoS film coating showed the best advantage in protecting insulin‐loaded hydrogel from the destruction of acid in the stomach and exhibited a controlled release process in the intestine.

The inherent properties of native starches impose limitations on their applicability in food contexts due to their susceptibility to processing conditions. Similarly, modifying starches is crucial for improving their functionality. The relationship between the structure and digestibility dynamics of starches remains a significant area of interest. Ultrasonication (ULS) is considered a potentially effective method for improving the structural properties and functionalities of starch-based foods; however, a complete understanding of the multi-scale structure-digestibility relationship of starch exposed to ULS remains unclear. The cutting-edge structural technologies opted for ULS-modified starches encompass small-angle X-ray scattering (SAXS), chromatographic techniques, scanning electron microscopy (SEM), and nuclear magnetic resonance (NMR). Additionally, the existing literature indicates that ULS promotes the breakdown of double helices, disrupts the amorphous structure, and modifies chain length, which increases susceptibility to gelatinization and eventually enhances the digestibility of starches in the human gastrointestinal tract. All the fundamental parameters employed to investigate the structure of starch particles are meticulously outlined, encompassing the morphological dimensions, structural interactions, and composition of starch particles, which have been enclosed and tabulated well in the present review. Moreover, the impact of ULS on the structural modification and enhancement of five different known types of resistant starches (RS1-5) are discussed. Furthermore, this study ultimately provides valuable insights into the influence of ULS on the comprehensive effect on digestibility, which are intricately associated with the nutritional value of starchy foods.

With an increase in elder population, the need for dysphagia diets has increased because older adults develop chewing and swallowing disorders due to reduced physiological functioning. 3D printing can design safe dysphagia diets with desirable textures and attractive appearances through various modifications of the printing ink ingredients. In this study, various physical modifications including heating, microwave and ultrasound were used to improve the gelation of pea protein isolate (PPI), which was then mixed with strawberry powder at different ratios (18, 20 and 22%) for the formulation of 3D printing inks to develop a dysphagia diet. Results showed that physical modifications improved the 3D printing accuracy and self-supporting ability of strawberry-PPI gels, especially for the microwave and heating modifications. Further studies revealed that the physical modifications improved the rheological and textural properties of strawberry-PPI gels through the alteration in the secondary and tertiary structure of PPI. The microstructural results of the strawberry-PPI gels showed that the physical modifications resulted in the formation of large protein aggregates, which disrupted the smooth globular structure of the PPI and facilitated the formation of a denser structure, allowing the 3D printed product to exhibit good structural stability and sharper line resolution. According to the test results of the International Dysphagia Diet Standardization Initiative (IDDSI), strawberry-PPI gels with a modified PPI content of 20% can be classified as a level 4 pureed/extremely thick dysphagia diet. This study provides recommendations for developing 3D printing dysphagia diets with high content of protein using physical modifications.

As the aging population continues to grow, an increasing number of individuals are suffering from dysphagia. 3D food printing enables the customization of food products regarding texture, nutrition, and appearance, making it an effective method for creating foods suitable for individuals with dysphagia. However, current 3D food printers face challenges in achieving large-scale production due to their slow printing speeds and low printing efficiency. In this study, hydrocolloids including gelatin (GL), xanthan gum (XG), and flaxseed gum (FG) were incorporated into the existing strawberry and pea protein isolate (PPI) gel and a multi-nozzle printer was designed, aiming to achieve highly efficient 3D food printing. Results showed that the incorporation of hydrocolloids enhanced the optimal printing speed from 20 mm/s to 50 mm/s, while the utilization of a multi-nozzle printer decreased the time required to produce a printing product from 610 s to 58 s. Moreover, there was no noticeable difference in appearance or size for the dual-nozzle and six-nozzle printing products. The hydrocolloids (GL and FG) enhanced the rheological properties and textural structure of the strawberry-PPI gels by increasing the bound water content, which improved the mechanical properties and 3D printing performance. The extruded filament surface of strawberry-PPI gels became smoother and the internal structure of the gels became denser with the incorporation of hydrocolloids. The results from the International Dysphagia Diet Standardization Initiative (IDDSI) indicated that the 3D printed products met the requirements for level-4 dysphagia foods. It can be concluded that both the incorporation of hydrocolloids and the development of multi-nozzle fixtures can enhance printing speed and facilitate large-scale production, offering valuable insights for the future of efficient 3D food printing.

This study investigated the synergistic modification of high amylose corn starch (HACS) using multi-frequency power ultrasound (MFPU) combined with edible rose polyphenols (ERP). The structural modulation mechanisms and digestibility improvement effects were systematically examined. The results demonstrated that MFPU significantly enhanced the binding efficiency between ERP and HACS, with optimal binding observed at 40/60 kHz (dual-frequency) and 20/40/60 kHz (tri-frequency) in the sequential working modes. Notably, MFPU treatment markedly altered the starch digestibility profile. Under optimized conditions, the complexes exhibited a 19.05 % reduction in rapidly digestible starch (RDS) and 4.44 % decrease in slowly digestible starch (SDS), accompanied by a 23.49 % increase in resistant starch (RS) content. Structural characterization revealed that the MFPU-ERP treatment enhanced the double-helical content and short-range molecular order of HACS, leading to improved structural organization. Crucially, X-ray diffraction analysis confirmed a crystalline transformation from native B-type to a B + V-type polymorph, with the formation of stable V-type inclusion complexes contributing to enhanced enzymatic resistance. These findings collectively demonstrate that MFPU represents an effective physical modification technology for facilitating polyphenol-starch interactions and developing functional starch-based materials with improved nutritional properties.

As an emerging food processing paradigm, 3D printing technology has revolutionized the fabrication of customized fruit- and vegetable-based foods with tailored nutritional profiles. However, current key challenges in fruit- and vegetable-based 3D printing include poor printability due to inconsistent rheological properties of natural matrices, substantial nutrient degradation during processing, microbial contamination risks stemming from microbial reproduction, and frequent nozzle clogging caused by high dietary fiber content. This review systematically examines the cutting-edge developments in transforming fruit and vegetable materials into functional printing inks, focusing on achieving optimal organoleptic properties and nutrient retention. This paper examines pretreatment methodologies including dehydration techniques, hydrocolloid incorporation, and starch modification for enhancing material printability. Additionally, the analysis covers critical ink parameters governing 3D printed product quality, including rheological behavior, textural attributes, and moisture dynamics. Furthermore, it explores process optimization variables like nozzle geometry, deposition velocity, and layer height that influence dimensional accuracy. Finally, post-processing requirements for specific produce categories and future trends and challenges in this evolving field are addressed. Our findings demonstrate significant progress in utilizing fruit/vegetable matrices for 3D/4D food printing applications, while key challenges persist in production scalability, nutrient retention, multi-material integration, and regulatory compliance, warranting further research to advance this evolving field.

This paper explored the in vitro inhibitory mechanism of polyphenol-rich rose extracts (REs) from an edible rose flower against α-glucosidase using multispectral and molecular docking techniques. Results showed that REs had an inhibitory effect on α-Glu activity (IC50 of 1.96 μg/mL); specifically, the samples pretreated by tri-frequency ultrasound (20/40/60 kHz) exhibited a significantly (p < 0.05) stronger inhibitory effect on α-Glu activity with an IC50 of 1.33 μg/mL. The Lineweaver–Burk assay indicated that REs were mixed-type inhibitors and could statically quench the endogenous fluorescence of α-Glu. REs increased the chance of polypeptide chain misfolding by altering the microenvironment around tryptophan and tyrosine residues and disrupting the natural conformation of the enzyme. Molecular docking results showed that polyhydroxy phenolics had a high fit to the active site of α-Glu, so REs with high polymerization and numerous phenolic hydroxyl groups had a stronger inhibitory effect. Therefore, this study provides new insights into polyphenol-rich REs as potential α-glucosidase inhibitors.

The growing awareness of the health benefits of edible roses has attracted researchers to explore different rose products. In this study, fresh roses were dried using different techniques including vacuum freeze, hot air, heat pump, relative humidity and catalytic infrared drying. The influence of drying techniques on rehydration kinetics and quality attributes were evaluated. Results showed that the Weibull model provided the best fitting for each rehydration curve. Total phenolic content (TPC), total flavonoid content (TFC), total anthocyanin content (TAC) and antioxidant activity of rose infusion increased while the sensory score decreased with brewing time increasing. Amongst dried products, vacuum freeze drying combined with 5 min brewing had higher TPC (33.97 +/- 0.83 mg GAE/g DW), TFC (13.77 +/- 0.26 mg RE/g DW), TAC (8.81 +/- 0.20 mg CGE/g DW), and antioxidant activity (DPPH IC50: 1.36 +/- 0.03 mg/mL and ABTS IC50: 1.16 +/- 0.05 mg/mL) along with the highest evaluation score (8.54). The present findings will offer more information in selecting the best drying technique for rose brewing as a tea beverage.

Producing starch gels with superior mechanical attributes remains a challenging pursuit. This research sought to develop a simple method using ethanol exposure to produce robust starch gels. The gels’ mechanical properties, rheology, structural characteristics, and digestion were assessed through textural, rheological, structural, and in vitro digestion analyses. Our investigation revealed an improvement in the gel’s strength from 62.22 to178.82 g. The thermal transitions were accelerated when ethanol was elevated. The exposure to ethanol resulted in a reduction in syneresis from 11% to 9.5% over a period of 6 h, with noticeable changes in size and color. Rheologically, the dominating storage modulus and tan delta (<0.55) emphasized the gel’s improved elasticity. X-ray analysis showed stable B- and V-type patterns after ethanol exposure, with relative crystallinity increasing to 7.9%. Digestibility revealed an ethanol-induced resistance, with resistant starch increasing from 1.87 to 8.73%. In general, the exposure to ethanol played a crucial role in enhancing the mechanical characteristics of kudzu starch gels while simultaneously preserving higher levels of resistant starch fractions. These findings have wide-ranging implications in the fields of confectioneries, desserts, beverages, and pharmaceuticals, underscoring the extensive academic and industrial importance of this study.

The freeze-dried (FD) edible roses with high content of bioactive substances and superior flavor have been favored by consumers. Nevertheless, the development of freeze-dried rose industry has been plagued by a long drying time and low efficiency. This study investigated the effects of ultrasonic pretreatment (UP) in multi-frequency modes and electro-infrared pretreatment (EIP) prior to FD on polyphenol accumulation and drying characteristics of roses. The mechanism was explored by the changes in microstructure, equivalent circuit pa-rameters, and phenol identifications of rose. The results showed that the FD time of roses decreased by 26 % after ultrasonic-infrared sequential synergistic pretreatment (UP + EIP) due to the damage of cell membrane permeability from UP. The quality attributes of UP + EIP products including color, phenols, and antioxidant activity (DPPH and ABTS radical scavenging rates) remarkably improved. UP + EIP significantly (p < 0.05) increased the content of polyphenols, namely quercetin-3 beta-D-glucoside, phlorizin, procyanidin B2, gallicacid, and rutin in the FD roses quantified by ultra-high performance liquid chromatography-quadrupole time of flight mass spectrometry (UPLC-qTOF-MS/MS). Therefore, UP + EIP is an effective pretreatment method for shortening FD time and producing high-quality FD rose products with enhanced polyphenol content.

Strawberry juice is popular among consumers for its bright color, unique flavor and rich nutrition. The aim of this study was to explore the suitable multi-frequency power thermosonication (TS) treatments to meet the re-quirements of microbiological safety for strawberry juice while maximizing the preservation of its quality properties. The TS treatments included 60 degrees C /5 min and 55 degrees C /15 min under dual-frequency concentrated ultrasound (DCU) and 60 degrees C /15 min and 55 degrees C /20 min under sweep-frequency divergent ultrasound (SDU). The results showed that all treatments could meet the requirements of commercial sterility (at 90 degrees C for 1 min). Compared with thermal processing (TP) at 90 degrees C for 1 min, TS treatment significantly improved the color properties of strawberry juice. SDU-60 degrees C and SDU-55 degrees C greatly retained the active ingredients in the strawberry juice. TS treatments had a stronger ability to maintain the aroma compared to TP. Especially, SDU-60 degrees C was the best treatment at retaining quality properties of strawberry juice with the highest comprehensive sensory evaluation score (7.68). Therefore, the results can provide scientific basis for industrial production of strawberry juice.Industrial relevance: In the current study, results showed that TS maximized the overall quality of strawberry juice while achieving the effect of sterilization and enzyme inactivation. Among them, SDU-60 degrees C was the best treatment method to maintain the quality characteristics of strawberry juice, which can effectively reduce the loss of approximately 70% of total phenolic content. Thus, it provides the theoretical basis and technical support for the industrial production of strawberry juice.

As the main source of energy for human beings, starch is widely present in people's daily diet. However, due to its high content of rapidly digestive starch, it can cause a rapid increase in blood glucose after consumption, which is harmful to the human body. In the current study, the complexes made from edible rose polyphenols (ERPs) and three starches (corn, potato and pea) with different typical crystalline were prepared separately by multi-frequency power ultrasound (MFPU). The MFPU includes single-frequency modes of 40, 60 kHz and dual-frequency of 40 and 60 kHz in sequential and simultaneous mode. The results of the amount of complexes showed that ultrasound could promote the formation of polyphenol-starch complexes for all the three starches and the amount of ERPs in complexes depended on the ultrasonic parameters including treatment power, time and frequency. Infrared spectroscopy and X-ray diffraction indicated that ERPs with or without ultrasound could interact with the three starches through non-covalent bonds to form non-V-type complexes. Scanning electron microscopy showed that the shape of starches changed obviously from round/oval to angular and the surface of the starches were no longer smooth and appeared obvious pits, indicating that the ultrasonic field destroyed the structure of starches. In addition, compared to the control group, the in vitro digestibility study with 40/60 kHz sonication revealed that ultrasonic treatment greatly improved the digestive properties of the polyphenol-starch complexes by significantly increasing the content of resistant starch (20.31%, 17.27% and 14.98%) in the three starches. Furthermore, the viscosity properties of the three starches were all decreased after ERPs addition and the effect was enhanced by ultrasound both for single- and dual-frequency. In conclusion, ultrasound can be used as an effective method for preparing ERPs-starch complexes to develop high value-added products and low glycemic index (GI) foods.

In this study, amylopectin was ultrasonicated at different temperatures to explore its disruption process. Results showed a significant decrease in amylopectin Mw after ultrasonic treatments and a retarded effect was detected with the increase of temperatures. The amylopectin disruption process fitted to the second order kinetic model (1/Mwt - 1/Mw0 = kt) and its disruption rate coefficient decreased from 2.203 × 10-8 to 0.986 × 10-8 mol/g min as the temperatures increased from 20 to 80 °C. This was ascribed to the higher vapour pressure and the lower viscosity of the solution at higher temperatures. Ultrasound induced break points preferentially occurred to B3 chains of amylopectin at higher temperatures which contributed to an increase of A chains, which because that amylopectin would be more extended at higher temperatures. The activation energy of amylopectin disruption was negative (-11.6 KJ/mol), which indicated that its scission process by ultrasound was essentially a mechanical action.

BACKGROUND Chitosan-based hydrogels have been prepared previously by a two-step protocol in which chitosan was first dissolved in dilute acetic acid and then crosslinked by glutaraldehyde or genipin. This was a time-consuming method, which had the disadvantages of high costs and biological safety problems. RESULTS Scanning electron microscopy (SEM) results verified the successful preparation of hydrogels based on high, medium, and low molecular-weight chitosan (HCS, MCS, and LCS), respectively. The hydrogels prepared with HCS, MCS, and LCS were formed through the accumulation of different-sized crystals. The framework density of the hydrogel was enhanced by an increase in the chitosan molecular weight and exhibited a crack pore pattern composed of flake particles. Medium molecular-weight chitosan-based hydrogel exhibited the highest specific surface area and total pore volume, with values of 3.81 m(2) g(-1) and 0.0109 cm(3) g(-1), respectively. The water absorption rate of the chitosan based hydrogels was influenced by its molecular weights at the sequence of LCS > HCS > MCS, while the maximum compression stress was affected at the sequence of HCS > MCS > LCS. The network structure was enhanced with an increase in the chitosan molecular weight and reached maximum stress levels of 4.50, 1.50 and 0.75 MPa for HCS-, MCS-, and LCS-based hydrogels, respectively. CONCLUSION Citric acid was shown to be an effective dissolving and crosslinking agent in the preparation of MCS- and HCS-based hydrogels. The physiochemical properties of the hydrogels were enhanced as the molecular weight of the chitosan increased. (c) 2021 Society of Chemical Industry.

Awareness of edible rose being beneficial for health has attracted researchers in exploring different rose products. The study aimed to investigate effects of vacuum freeze drying (VFD), hot air drying (HAD), heat pump drying (HPD), relative humidity drying (RHD) and catalytic infrared drying (CID) on the physicochemical properties, and volatile organic compounds (VOCs) of Pingyin roses. Results showed that the VFD roses had significantly (p < 0.05) bright color, complete tissue cells, low shrinkage, and good plasma membrane permeability. CID roses showed the highest total phenols content (164.09 ± 0.88 mg/g) and the strongest antioxidant activity. Besides, the odor is the most crucial indicator for dried roses. VFD can well prevent the odor from diminishing/destroying and preserve the natural smell of rose. Thermal drying including HAD, HPD, RHD, and CID, could cause significant losses of VOCs. Consequently, the findings can provide the scientific basis for future large-scale production of dried rose products.