期刊
FOOD CHEMISTRY
卷 239, 期 -, 页码 1219-1225出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2017.07.071
关键词
Blueberry; Pulsed electric fields; Thermal; Pretreatment; Osmotic dehydration; Nutritive compounds
资金
- Program of Innovative Talents Training Abroad from Guangdong Academy of Agricultural Sciences (China)
Fresh blueberries were pretreated by pulsed electric fields (PEF) or thermal pretreatment and then were subject to osmotic dehydration. The changes in contents of anthocyanins, predominantly phenolic acids and flavonols, total phenolics, polyphenol oxidase (PPO) activity and antioxidant activity in the blueberry samples during pretreatment and osmotic dehydration were investigated. Biochemical degradation and physical migration of these nutritive compounds from fruits to osmotic solutions were observed during the pretreatments and osmotic dehydration. PEF pretreated samples had the least degradation loss but the most migration loss of these compounds compared to thermally pretreated and control samples. Higher rates of water loss and solid gain during osmotic dehydration were also obtained by PEF pretreatment, reducing the dehydration time from 130 to 48 h. PEF pretreated and dehydrated fruits showed superior appearance to thermally pretreated and control samples. Therefore, PEF pretreatment is a preferred technology that balances nutritive quality, appearance, and dehydration rate. Published by Elsevier Ltd.
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