Effects of osmo-air dehydration treatments on chemical, antioxidant and morphological characteristics of blueberries.

摘要

Osmo-air dehydration treatments are widely applied to fruits in order to prolong shelf-life, reduce packaging and logistic costs, and to improve both sensory and nutritional quality of the end products. In this work, osmo-air dehydration was applied to blueberries (Vaccinium corymbosum); blanched blueberries were dipped in sucrose (60 degrees Bx) and fructose/glucose (48.6 degrees Bx) osmotic solutions (a_w = 0.90) for 24 h, and the osmotic exchanges were determined by mass balances (water loss, solid gain, sugar intake, changes in total phenolics and anthocyanins). Untreated and infused berries were subsequently air dried at 70 degrees C to final moisture content of 10-14%, and drying kinetics as well as compositional and morphological changes of berries were followed in the course of drying. Data show that the osmotic treatment causes significant losses in the antioxidant components (total phenolics, total and individual anthocyanins) and in the antioxidant activity. Losses in the antioxidant components also occur in the course of air drying, with similar kinetics in untreated and infused blueberries. Glucose/fructose infusion gives better results in terms of morphological changes, with lower shrinkage and wrinkling of the berries