Biochemical degradation and physical migration of polyphenolic compounds in osmotic dehydrated blueberries with pulsed electric field and thermal pretreatments

被引：46
|
作者：
Yu, Yuanshan [1 ]
Jin, Tony Z. [2 ]
Fan, Xuetong [2 ]
Wu, Jijun [1 ]
机构：
[1] Guangdong Acad Agr Sci, Sericultural & Agrifood Res Inst, Guangdong Key Lab Agr Prod Proc, Minist Agr,Key Lab Funct Foods, 133 Yihenglu, Guangzhou 510610, Guangdong, Peoples R China
[2] ARS, Eastern Reg Res Ctr, USDA, 600 East Mermaid Lane, Wyndmoor, PA 19038 USA
来源：
FOOD CHEMISTRY | 2018年 / 239卷
关键词：
Blueberry; Pulsed electric fields; Thermal; Pretreatment; Osmotic dehydration; Nutritive compounds; PELARGONIDIN; 3-GLUCOSIDE; QUALITY CHARACTERISTICS; ANTIOXIDANT CAPACITY; PHENOLIC-COMPOUNDS; OXIDASE; VEGETABLES; MECHANISM; KINETICS; BERRIES; JUICES;
D O I：
10.1016/j.foodchem.2017.07.071
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
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.
引用
收藏
页码：1219 / 1225
页数：7
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