Effect of air temperature on drying kinetics, vitamin c, antioxidant activity, total phenolic content, non-enzymatic browning and firmness of blueberries variety óneil

Jessica López, Elsa Uribe, Antonio Vega-Gálvez, Margarita Miranda, Judith Vergara, Eduardo Gonzalez, Karina Di Scala

Research output: Contribution to journalArticlepeer-review

108 Scopus citations

Abstract

Effect of air temperature on drying kinetics, vitamin C, antioxidant capacity, total phenolic content (TPC), colour due to non-enzymatic browning (NEB) and firmness during drying of blueberries was studied. Drying curves were satisfactorily simulated with the Weibull model at 50, 60, 70, 80 and 90°C. The scale parameter (β) decreased as air temperature increased and an activation energy value of 57.85 kJ mol -1 was found. Important losses of vitamin C were reported during drying for all the working temperatures (p<0.05). Although TPC decreased as air-drying temperature increased (p<0.05) in comparison to its initial value, the dehydration at high temperatures (e.g., 90°C) presented high values for these antioxidant components. Discoloration due to NEB reaction was observed at all the working temperatures showing a maximum value at 90°C (p<0.05). The radical scavenging activity showed higher antioxidant activity at high temperatures (80 and 90°C) than at low temperatures (50, 60 and 70°C) (p<0.05). A tissue firmness reduction was observed with increasing temperature (p<0.05).

Original languageEnglish
Pages (from-to)772-777
Number of pages6
JournalFood and Bioprocess Technology
Volume3
Issue number5
DOIs
StatePublished - 2010
Externally publishedYes

Keywords

  • Antioxidant activity
  • Blueberries
  • Drying kinetics
  • Firmness
  • Polyphenols
  • Vitamin C

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