Effect of operating conditions in freeze-drying on the nutritional properties of blueberries

Int J Food Sci Nutr. 2011 May;62(3):303-6. doi: 10.3109/09637486.2010.534078. Epub 2011 Jan 10.

Abstract

The effect of particle size, use of infrared radiation, and type of freeze-drying (vacuum or atmospheric) on some nutritional properties of blueberries was investigated. Ascorbic acid was decreased in freeze-dried blueberries compared with fresh fruit, while polyphenols were decreased in atmospheric freeze-drying-unlike in vacuum freeze-drying, where this nutritional property was increased. Antioxidant activity of freeze-dried blueberries did not differ significantly from that found in fresh fruits. In order to minimize the impairment of the nutritional properties of freeze-dried blueberries, it is suggested to use infrared radiation, a relatively small particle size and vacuum freeze-drying.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Antioxidants / analysis*
  • Ascorbic Acid / analysis*
  • Atmosphere
  • Blueberry Plants / chemistry*
  • Flavonoids / analysis*
  • Food Irradiation
  • Food Preservation / methods*
  • Freeze Drying / methods*
  • Fruit / chemistry*
  • Nutritive Value
  • Particle Size
  • Phenols / analysis*
  • Polyphenols
  • Vacuum

Substances

  • Antioxidants
  • Flavonoids
  • Phenols
  • Polyphenols
  • Ascorbic Acid