Influence of the drying methods on color, vitamin C, anthocyanin, phenolic compounds, antioxidant activity, and in vitro bioaccessibility of blueberry fruits

Zia M. P., ALİBAŞ İ.

FOOD BIOSCIENCE, cilt.42, 2021 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 42
  • Basım Tarihi: 2021
  • Doi Numarası: 10.1016/j.fbio.2021.101179
  • Dergi Adı: FOOD BIOSCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Anahtar Kelimeler: Blueberry, Drying, Antioxidant capacity, Anthocyanin content, Vitamin C, ANTIMICROBIAL PROPERTIES, HOT AIR, MICROWAVE, CAPACITY, KINETICS, COMPONENTS, EXTRACTS
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

In this study, blueberry fruit was dried using different thin-layer drying methods, namely, natural drying, microwave drying, convective drying, and combined microwave-convective drying. The moisture content of blueberries initially at 84.76 +/- 0.20% w. b. was reduced to 10.03 +/- 0.09% w. b. Although the drying time ranged from 340 to 3540 min in convective drying, this period was completed between 64 and 198 min in microwave drying. Also, the natural drying period continued for 22 days. It was determined that the convective drying, which was completed for the longest time, also caused the most energy consumption compared to other drying methods.