Akcicek Alican, Avci Esra, Tekin-Cakmak Zeynep Hazal, Kasapoglu Muhammed Zahid, Sagdic Osman, Karasu Salih
Faculty of Tourism Department of Gastronomy and Culinary Arts, Kocaeli University, Kartepe, 41080 Kocaeli, Turkey.
Bypro Functional Food and Biotechnology, Esenler, 34210 Istanbul, Turkey.
ACS Omega. 2023 Oct 26;8(44):41603-41611. doi: 10.1021/acsomega.3c05749. eCollection 2023 Nov 7.
In this study, four different drying techniques, namely, hot air drying (HAD), vacuum drying (VD), ultrasound-assisted vacuum drying (UAVD), and freeze-drying (FD), were applied to blueberries. The drying times of blueberries were 1290, 1050, and 990 min for HAD, VD, and UAVD, respectively, meaning that ultrasound application significantly reduced the drying time. All dried samples except those with FD showed lower total phenolic content and antioxidant capacity than fresh samples. Samples dried with FD had a higher content of bioactive compounds than those dried with other techniques followed by UAVD. The malvidin-3--galactoside was the most abundant anthocyanin in the blueberries and was significantly reduced after drying with HAD, VD, and UAVD. Scanning electron microscopy (SEM) analysis of the blueberries dried with FD and UAVD exhibited less shrinkage and cell disruption and more structure. The color parameters *, *, and * values of the samples were significantly affected by the drying technique ( < 0.05). According to the findings of this study, ultrasound-assisted drying technology could be employed to shorten the drying time and improve bioactive retention in blueberry fruits.
在本研究中，四种不同的干燥技术，即热风干燥（HAD）、真空干燥（VD）、超声辅助真空干燥（UAVD）和冷冻干燥（FD），被应用于蓝莓。HAD、VD和UAVD处理蓝莓的干燥时间分别为1290、1050和990分钟，这意味着超声处理显著缩短了干燥时间。除FD处理的样品外，所有干燥样品的总酚含量和抗氧化能力均低于新鲜样品。FD干燥的样品比其他技术干燥的样品具有更高的生物活性化合物含量，其次是UAVD干燥的样品。矢车菊素-3-半乳糖苷是蓝莓中含量最丰富的花青素，经HAD、VD和UAVD干燥后显著减少。对FD和UAVD干燥的蓝莓进行扫描电子显微镜（SEM）分析，结果显示其收缩和细胞破坏较少，结构更多。样品的颜色参数*、和值受干燥技术的显著影响（<0.05）。根据本研究的结果，超声辅助干燥技术可用于缩短蓝莓果实的干燥时间并提高生物活性保留率。
