Processes, Journal Year: 2025, Volume and Issue: 13(2), P. 537 - 537

Published: Feb. 14, 2025

This study has aimed to determine the effect of pre-treatment with enzymes, ultrasound, and fruit skin perforation on kinetics freeze-drying process selected properties dried blueberries. The dry matter, water activity, maximal compression force, content flavonoids, polyphenols, anthocyanins after drying were measured. enzymatic, ultrasonic, puncture treatments reduced hardness blueberries by 2.5-fold, while most bioactive compounds remained similar. structure analysis shown that freeze-dried without pre-treatment, but subjected sonication, almost hollow inside due tissue rupture. It resulted in a decrease from 324.2 N (punctured) 107.5 (fresh) 184.5 (sonicated). polyphenols ranged 173.2 251.0 mg GAE/g d.m. fruits enzymatic treatment perforation, respectively. application enzymes puncturing may be recommended for as it reduces time half. Moreover, obtained products had similar those observed pre-treatment.

Language: Английский