The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry (Vaccinium corymbosum L.) Fruits
نویسندگان
چکیده
منابع مشابه
Chemical composition of selected cultivars of highbush blueberry fruit (Vaccinium corymbosum L.)
The purpose of the study was to compare basic fruit chemical composition of four highbush blueberry cultivars: ‘Spartan’, ‘Bluecrop’, ‘Jersey’ and ‘Blueray’. The plants were grown on plantation near Szczecin in the years 2001 – 2003. Basic chemical composition of fruit including total ash, crude fibre, total nitrogen, soluble solids, titratable acidity, dry weight and total polyphenol content w...
متن کاملEffect of Pullulan Coating on Postharvest Quality and Shelf-Life of Highbush Blueberry (Vaccinium corymbosum L.)
Fruits form an important part of a healthy human diet as they contain many ingredients with proven pro-health effects such as vitamins, phenolic compounds, organic acids, fiber, and minerals. The purpose of this work was to evaluate the effect of pullulan coating on the quality and shelf life of highbush blueberry during storage. General appearance, weight loss, dry matter, soluble solid conten...
متن کاملComparative study of anthocyanin composition, antimicrobial and antioxidant activity in bilberry (Vaccinium myrtillus L.) and blueberry (Vaccinium corymbosum L.) fruits.
Simultaneous comparison of bilberry (Vaccinium myrtillus L.) and blueberry (Vaccinium corymbosum L) fruits for their anthocyanin composition, antimicrobial and antioxidant activity is reported. The aim of this study was to investigate and to compare anthocyanin composition, antimicrobial and antioxidant activity in bilberry and blueberry fruits and their skins. The investigations revealed that ...
متن کاملProcessing and Storage Effects on Blueberry (Vaccinium corymbosum L.) Polyphenolics
Blueberries are commonly consumed in processed forms, but limited information is available on how different processing methods and storage of processed products impact the polyphenolic content of the fruit. In this study, we determined how canning, puréeing and juicing of blueberries, as well as storage of processed products at 25°C, influenced the retention of chlorogenic acid, total flavonols...
متن کاملInfluence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits.
BACKGROUND Osmotic dehydration is a process of the partial removal of water which is based on immersion of material having cellular structure in a hypertonic solution. Osmotic dehydration is used as a pretreatment for the dehydration of foods before they are subjected to further processing such as freezing, freeze drying, vacuum drying. Management of spent syrup is one of the most important pro...
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ژورنال
عنوان ژورنال: Food and Bioprocess Technology
سال: 2012
ISSN: 1935-5130,1935-5149
DOI: 10.1007/s11947-012-0997-0