Honeyberries are rich in various nutrients (eg. minerals, and vitamins) and bioactive compounds (eg. polyphenols). The aim of the study was to evaluate the impact of ultrasound (USN) pre-treatment (100% power at 37 kHz) at 40 °C for 3 min and drying techniques (conduction or vacuum) on nutritional composition and bioactive compounds of honeyberry fruits. The evaluation of dried barriers revealed that both USN pre-treatment and drying techniques affected the composition of the final product. The highest vitamin C content (1.067-1.187 mg 100 g-1 DM) was found in fruit samples pre-treated by USN, regardless of the drying technology used. The highest total phenol (2.445 mg GAE 100 g-1 DM), total flavonoid (0.939 mg GAE 100 g-1 DM), total non-flavonoid (1.506 mg GAE 100 g-1 DM) and anthocyanin content (2.334 mg kg-1 FW) were obtained in fruits after applying USN pre-treatment and vacuum dried at 40 °C.
Keywords: Anthocyanins; Antioxidant capacity; Conduction; Phenols; Ultrasound; Vacuum-drying; Vitamins.
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