Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry Fruit
In order to evaluate the effect of different sugar infiltration processes on the quality of candied blueberry and optimize the sugar infiltration process, the blueberry fruit were treated with atmospheric pressure infiltration, ultrasonic infiltration, microwave infiltration and vacuum infiltration....
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2022-05-01
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| Series: | Shipin gongye ke-ji |
| Subjects: | |
| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090015 |
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| author | Xiang HU Nuoxin LI Jianguo FENG Tao ZHENG Yiqiong ZENG Yubing FAN Yong YANG Hui ZHENG |
| author_facet | Xiang HU Nuoxin LI Jianguo FENG Tao ZHENG Yiqiong ZENG Yubing FAN Yong YANG Hui ZHENG |
| author_sort | Xiang HU |
| collection | DOAJ |
| description | In order to evaluate the effect of different sugar infiltration processes on the quality of candied blueberry and optimize the sugar infiltration process, the blueberry fruit were treated with atmospheric pressure infiltration, ultrasonic infiltration, microwave infiltration and vacuum infiltration. The sensory, texture, rehydration, total sugar content, polyphenols content, anthocyanin content and antioxidant capacity in vitro were used as the main indexes to evaluate the effect of different sugar infiltration processes on the quality of candied blueberry fruit. The results showed that: In terms of sensory and texture, microwave infiltration was significantly better than other sugar infiltration processes (P<0.05). In terms of free polyphenols content, total polyphenols content, free anthocyanin content and total anthocyanin content, atmospheric pressure infiltration, ultrasonic infiltration and vacuum infiltration were significantly higher than microwave infiltration (P<0.05). In terms of rehydration and antioxidant ability in vitro, vacuum infiltration was better than other sugar infiltration processes. After comprehensive comparison of sensory quality, physical and chemical indexes and functional quality of products with different sugar infiltration processes, it was concluded that the quality of candied blueberry treated by vacuum infiltration process was the best, which was suitable for production and processing of candied blueberry. |
| first_indexed | 2024-04-13T09:17:45Z |
| format | Article |
| id | doaj.art-69fa5a3d2bf6497bbc3b5c9d5a3245fb |
| institution | Directory Open Access Journal |
| issn | 1002-0306 |
| language | zho |
| last_indexed | 2024-04-13T09:17:45Z |
| publishDate | 2022-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj.art-69fa5a3d2bf6497bbc3b5c9d5a3245fb2022-12-22T02:52:41ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062022-05-01431025426010.13386/j.issn1002-0306.20210900152021090015-10Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry FruitXiang HU0Nuoxin LI1Jianguo FENG2Tao ZHENG3Yiqiong ZENG4Yubing FAN5Yong YANG6Hui ZHENG7Department of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha 410208, ChinaDepartment of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha 410208, ChinaHuaihua Hengqi Agricultural Development Co., Ltd., Huaihua 418100, ChinaDepartment of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha 410208, ChinaDepartment of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha 410208, ChinaDepartment of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha 410208, ChinaDepartment of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha 410208, ChinaDepartment of Food and Drug Engineering, School of Pharmacy, Hunan University of Traditional Chinese Medicine, Changsha 410208, ChinaIn order to evaluate the effect of different sugar infiltration processes on the quality of candied blueberry and optimize the sugar infiltration process, the blueberry fruit were treated with atmospheric pressure infiltration, ultrasonic infiltration, microwave infiltration and vacuum infiltration. The sensory, texture, rehydration, total sugar content, polyphenols content, anthocyanin content and antioxidant capacity in vitro were used as the main indexes to evaluate the effect of different sugar infiltration processes on the quality of candied blueberry fruit. The results showed that: In terms of sensory and texture, microwave infiltration was significantly better than other sugar infiltration processes (P<0.05). In terms of free polyphenols content, total polyphenols content, free anthocyanin content and total anthocyanin content, atmospheric pressure infiltration, ultrasonic infiltration and vacuum infiltration were significantly higher than microwave infiltration (P<0.05). In terms of rehydration and antioxidant ability in vitro, vacuum infiltration was better than other sugar infiltration processes. After comprehensive comparison of sensory quality, physical and chemical indexes and functional quality of products with different sugar infiltration processes, it was concluded that the quality of candied blueberry treated by vacuum infiltration process was the best, which was suitable for production and processing of candied blueberry.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090015blueberrycandied fruitsugar infiltration processespolyphenolsanthocyaninantioxidant ability |
| spellingShingle | Xiang HU Nuoxin LI Jianguo FENG Tao ZHENG Yiqiong ZENG Yubing FAN Yong YANG Hui ZHENG Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry Fruit Shipin gongye ke-ji blueberry candied fruit sugar infiltration processes polyphenols anthocyanin antioxidant ability |
| title | Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry Fruit |
| title_full | Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry Fruit |
| title_fullStr | Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry Fruit |
| title_full_unstemmed | Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry Fruit |
| title_short | Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry Fruit |
| title_sort | effect of different sugar infiltration processes on quality of candied blueberry fruit |
| topic | blueberry candied fruit sugar infiltration processes polyphenols anthocyanin antioxidant ability |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021090015 |
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