Tri Yulni, Leopold Oscar Nelwan, Sutrisno Suro Mardjan, Lamhot Parulian Manalu, Nunik Lestari, Lusiana Kresnawati Hartono, Waqif Agusta, Tantry Eko Putri Mariastuty, Eko Pratama Astin, Garusti Garusti
Importance of the work: Ultrasound has promising potential for pretreatment to enhance drying quality; however, there is a lack of quantitative synthesis across commodities and conditions. Objectives: To assess the effectiveness of ultrasound pretreatment on dried plant-based products and to investigate the effects of commodity category, ultrasound pretreatment (UP) parameters and drying parameters based on subgroup analyses. Materials and Methods: A meta-analysis of 55 Scopus-indexed studies was conducted using OpenMEE and applying Hedges’d and a random-effects model. The key quality parameters analyzed were color, rehydration ratio (RR), flavonoids (TFC), phenolics (TPC), vitamin C, antioxidant capacity based on 2,2-diphenyl-1-picrylhydrazyl (DPPH) antioxidant assay and water activity (Aw). Subgroup analyses examined commodity category, as well as ultrasound and drying parameters. Results: Ultrasound pretreatment significantly (p < 0.05) improved most quality parameters, except DPPH and vitamin C. Large effect sizes were observed for RR (3.339), TFC (2.093), TPC (0.876) and Aw (–2.096). High heterogeneity (inconsistency index >75%) indicated substantial inter-study variability, necessitating subgroup analyses. These analyses confirmed that commodity categories, ultrasound pretreatment parameters (equipment, sample-to-water ratio, frequency, power, duration, temperature) and drying parameters (method and temperature) significantly influenced UP effectiveness. Main finding: UP consistently improved multiple quality parameters, especially color stability, rehydration ratio, bioactive compound retention and water activity. Subgroup analysis revealed that treatment using 28 kHz, 300 W and 30°C for 30 min, followed by hot-air drying at 60°C, was particularly favorable for enhancing the drying quality of low-porosity root crops. © 2026 Kasetsart University. All rights reserved.
Research Center for Equipment Manufacturing Technology, National Research and Innovation Agency (BRIN), South Tangerang, 15310, Indonesia; Doctoral Program of Agricultural Engineering Science, Faculty of Engineering and Technology, IPB University, Bogor, 16680, Indonesia; Department of Mechanical and Biosystem Engineering, Faculty of Agricultural Engineering and Technology, IPB University, Bogor, 16680, Indonesia; Center for Research on Engineering Applications in Tropical Agriculture (CREATA), IPB University, Bogor, 16680, Indonesia; Department of Agroindustrial Technology, Faculty of Engineering, Universitas Negeri Makassar, Makassar, 90221, Indonesia; Research Center for Process Technology, National Research and Innovation Agency (BRIN), South Tangerang, 15310, Indonesia; Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, 565-0871, Japan; Research Center for Food Technology and Processing, National Research and Innovation Agency (BRIN), South Tangerang, 15310, Indonesia
