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

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dc.contributor.authorZhang, Lixia
dc.contributor.authorZhang, Chenyan
dc.contributor.authorWei, Zhaohui
dc.contributor.authorHuang, Wuyang
dc.contributor.authorYan, Zheng
dc.contributor.authorLuo, Zisheng
dc.contributor.authorBeta, Trust
dc.contributor.authorXu, Xueming
dc.date.accessioned2023-11-30T17:12:58Z
dc.date.available2023-11-30T17:12:58Z
dc.date.issued2023-08-02
dc.date.updated2023-11-03T09:20:10Z
dc.description.abstractThe 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.
dc.identifier.citationFood Production, Processing and Nutrition. 2023 Aug 02;5(1):35
dc.identifier.doi10.1186/s43014-023-00150-3
dc.identifier.urihttp://hdl.handle.net/1993/37835
dc.language.isoeng
dc.language.rfc3066en
dc.publisherBMC
dc.rightsopen accessen_US
dc.rights.holderThe Author(s)
dc.subjectblueberry pomace
dc.subjectdrying methods
dc.subjectantioxidant capacity
dc.subjecttotal phenolic
dc.subjectindividual anthocyanin
dc.titleEffects of four drying methods on the quality, antioxidant activity and anthocyanin components of blueberry pomace
dc.typeJournal Article
local.author.affiliationFaculty of Agricultural and Food Sciences::Department of Food and Human Nutritional Sciences
oaire.citation.issue35
oaire.citation.titleFood Production, Processing and Nutrition
oaire.citation.volume5
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