Zhang Yang, Zhang Zhihui, Chen Qiwen, Guan Wenqiang
Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300314, China.
Food Chem X. 2025 Apr 29;27:102505. doi: 10.1016/j.fochx.2025.102505. eCollection 2025 Apr.
The effects of hot air drying (HAD), microwave-assisted hot air drying (MHAD) and vacuum freeze drying (VFD) on the antioxidant and volatile profiles of blueberry pomace (BP) were investigated. The dried BP produced by VFD showed the highest content of antioxidant components and strongest antioxidant activity. MHAD shortened the drying time by 62.5 % with weakened antioxidant profiles. A total of 14 anthocyanin monomers were monitored by UPLC-ESI-MS while 49 typical volatile compounds (VOCs) were identified by HS-GC-IMS. According to orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable influence in projection (VIP) models, 21 VOCs were selected as key marker compounds. High temperature (≥ 50 °C) was beneficial to produce characteristic VOCs. The dried BP exhibited enhanced antioxidant profiles and pleasant aroma compared with the whole blueberry fruit. Overall, concerning the cost, antioxidant and aroma profiles, HAD at 60 °C is a suitable technique for the drying of BP.
研究了热风干燥（HAD）、微波辅助热风干燥（MHAD）和真空冷冻干燥（VFD）对蓝莓果渣（BP）抗氧化成分及挥发性成分的影响。VFD干燥的BP抗氧化成分含量最高，抗氧化活性最强。MHAD缩短了62.5%的干燥时间，但抗氧化成分有所减弱。采用超高效液相色谱-电喷雾电离质谱（UPLC-ESI-MS）监测了14种花色苷单体，同时采用顶空-气相色谱-离子迁移谱（HS-GC-IMS）鉴定了49种典型挥发性化合物（VOCs）。根据正交偏最小二乘法判别分析（OPLS-DA）和变量投影重要性（VIP）模型，筛选出21种VOCs作为关键标志物。高温（≥50℃）有利于产生特征性VOCs。与完整蓝莓果实相比，干燥后的BP抗氧化成分增加，香气宜人。总体而言，考虑到成本、抗氧化成分和香气，60℃的热风干燥是一种适合BP干燥的技术。
