Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace

Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace

Abstract The effects of drying on the quality, antioxidant activity and anthocyanin components of blueberry pomace were investigated using hot air drying (HAD), freeze-drying (FD), microwave vacuum drying (MVD) and microwave freeze vacuum drying (MFD). The quality, antioxidant activity, and individu...

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Bibliographic Details
Main Authors: Lixia Zhang, Chenyan Zhang, Zhaohui Wei, Wuyang Huang, Zheng Yan, Zisheng Luo, Trust Beta, Xueming Xu
Format: Article
Language:English
Published: BMC 2023-08-01
Series:Food Production, Processing and Nutrition
Subjects:
Blueberry pomace
Drying methods
Antioxidant capacity
Total phenolic
Individual anthocyanin
Online Access:https://doi.org/10.1186/s43014-023-00150-3

Internet

https://doi.org/10.1186/s43014-023-00150-3

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