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...
| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2023-08-01
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| Series: | Food Production, Processing and Nutrition |
| Subjects: | |
| Online Access: | https://doi.org/10.1186/s43014-023-00150-3 |
| _version_ | 1797752655248883712 |
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| author | Lixia Zhang Chenyan Zhang Zhaohui Wei Wuyang Huang Zheng Yan Zisheng Luo Trust Beta Xueming Xu |
| author_facet | Lixia Zhang Chenyan Zhang Zhaohui Wei Wuyang Huang Zheng Yan Zisheng Luo Trust Beta Xueming Xu |
| author_sort | Lixia Zhang |
| collection | DOAJ |
| description | 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 individual anthocyanin compositions of blueberry pomace were evaluated and compared with the non-dried control. MVD produced the highest levels of total phenols, total anthocyanins, total sugars and color values in blueberry pomace while HAD gave the lowest. The ABTS +and DPPH radical scavenging abilities of blueberry pomace were significantly high when MVD was used. Moreover, FD, MVD, and MFD resulted in the retention of significantly more anthocyanin species than HAD as determined by HPLC coupled to the mass spectrometer. Overall, MVD proved to be the best technique for preservation of antioxidant capacity and natural color. Therefore, MVD of blueberry pomace can improve efficiency and productivity of the blueberry fruit processing industry while reducing the environmental burden. Graphical Abstract |
| first_indexed | 2024-03-12T17:07:35Z |
| format | Article |
| id | doaj.art-db458b6d790e4d63b53f2013061294ea |
| institution | Directory Open Access Journal |
| issn | 2661-8974 |
| language | English |
| last_indexed | 2024-03-12T17:07:35Z |
| publishDate | 2023-08-01 |
| publisher | BMC |
| record_format | Article |
| series | Food Production, Processing and Nutrition |
| spelling | doaj.art-db458b6d790e4d63b53f2013061294ea2023-08-06T11:20:54ZengBMCFood Production, Processing and Nutrition2661-89742023-08-015111410.1186/s43014-023-00150-3Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomaceLixia Zhang0Chenyan Zhang1Zhaohui Wei2Wuyang Huang3Zheng Yan4Zisheng Luo5Trust Beta6Xueming Xu7Institute of Agro-Product Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural SciencesInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural SciencesSchool of Bioengineering and Food Science, Zhejiang UniversityDepartment of Food & Human Nutritional Sciences, University of ManitobaSchool of Food Science and Technology, Jiangnan UniversityAbstract 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 individual anthocyanin compositions of blueberry pomace were evaluated and compared with the non-dried control. MVD produced the highest levels of total phenols, total anthocyanins, total sugars and color values in blueberry pomace while HAD gave the lowest. The ABTS +and DPPH radical scavenging abilities of blueberry pomace were significantly high when MVD was used. Moreover, FD, MVD, and MFD resulted in the retention of significantly more anthocyanin species than HAD as determined by HPLC coupled to the mass spectrometer. Overall, MVD proved to be the best technique for preservation of antioxidant capacity and natural color. Therefore, MVD of blueberry pomace can improve efficiency and productivity of the blueberry fruit processing industry while reducing the environmental burden. Graphical Abstracthttps://doi.org/10.1186/s43014-023-00150-3Blueberry pomaceDrying methodsAntioxidant capacityTotal phenolicIndividual anthocyanin |
| spellingShingle | Lixia Zhang Chenyan Zhang Zhaohui Wei Wuyang Huang Zheng Yan Zisheng Luo Trust Beta Xueming Xu Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace Food Production, Processing and Nutrition Blueberry pomace Drying methods Antioxidant capacity Total phenolic Individual anthocyanin |
| title | Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace |
| title_full | Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace |
| title_fullStr | Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace |
| title_full_unstemmed | Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace |
| title_short | Effects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace |
| title_sort | effects of four drying methods on the quality antioxidant activity and anthocyanin components of blueberry pomace |
| topic | Blueberry pomace Drying methods Antioxidant capacity Total phenolic Individual anthocyanin |
| url | https://doi.org/10.1186/s43014-023-00150-3 |
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