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

Reyes, Antonio; Evseev, Agnes; Mahn, Andrea; Bubnovich, V.; Bustos, Rubén; Scheuermann, Erick

doi:10.3109/09637486.2010.534078

Cited by 39 publications

(20 citation statements)

References 12 publications

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“…Reyes et al (2009) also reported an increase in DPPH antioxidant activity (EC 50 ) and a decrease in polyphenols when murtilla fruits from ecotype 14-4 INIA from the Carillanca Genetic Bank were evaluated by vacuum and atmospheric freeze drying. Additionally, the antioxidant efficiency (1/EC 50 ) was not significantly affected in dried blueberry fruits prepared by vacuum or atmospheric freeze drying (Reyes et al, 2011).…”

Section: Antioxidant Activity In Fresh and Dried Murtilla Fruit By Dpmentioning

confidence: 88%

Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity

Alfaro¹,

Mutis²,

Quiróz³

et al. 2014

JFR

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Abstract'Murtilla' (Ugni molinae Turcz) is a native Chilean species that belongs to the Myrtaceae family. It produces a small, globular fruit with pleasant flavor and recognized antioxidant activity. Convective hot-air and freeze drying are important techniques for fruit preservation, but their effect on murtilla fruit polyphenols and antioxidant activity has not yet been studied simultaneously. The objective of this study was to compare the effect of convective hot-air drying at 65 and 80 ºC and freeze drying on total polyphenol content (TPC), total anthocyanin content (TAC), polyphenols and anthocyanins of the Red Pearl-INIA variety of fresh murtilla fruits as measured by HPLC and antioxidant activity (DPPH and ABTS). The freeze dried fruit retained higher values for TPC (2192.4 mg/100 g d.w.), TAC (13.4 mg/100 g d.w.), polyphenols (79.02 mg/100 g d.w. by HPLC) and anthocyanins (0.188 mg/100 g d.w. by HPLC) than the murtilla dried by convective hot-air at both 65 and 80 ºC. The application of all treatments showed a positive increase in the DPPH (2945.4 to 3677.6 μmol TE/100 g d.w.) and ABTS (2664.8 to 3397.2 μmol TE/100 g d.w.) antioxidant activity of the dried murtilla compared to the DPPH (2111.1 μmol TE/100 g d.w.) and ABTS (2247.8 μmol TE/100 g d.w.) of the fresh fruit. Freeze drying was the best technique for the retention of polyphenols and antioxidant activity from the fresh murtilla fruit. Therefore, freeze drying is recommended over convective hot-air drying at 65 and 80 ºC when these bioactive compounds need to be preserved.

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Section: Antioxidant Activity In Fresh and Dried Murtilla Fruit By Dpmentioning

confidence: 88%

Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity

Alfaro¹,

Mutis²,

Quiróz³

et al. 2014

JFR

Self Cite

View full text Add to dashboard Cite

show abstract

“…This is in accordance with Reyes et al . (), who showed that ascorbic acid content 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. The results show promising perspectives for the exploitation of berry species with considerable levels of nutrients and antioxidant capacity in foods.…”

Section: Discussionmentioning

confidence: 99%

“…Cranberry was investigated as a chemotherapeutic agent (Elberry et al, 2010). 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 (Reyes et al, 2011). The purpose of some studies was to investigate and compare the composition, stability and antioxidant properties of berry extracts from selected cultivars using some extraction methods (Chanda & Kaneria, 2012;Khoo et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption

Namieśnik

Vearasilp

Leontowicz

et al. 2013

Int J of Food Sci Tech

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Summary Two extractions with methanol and water were used to determine the antioxidant and binding properties of some berries as a supplement to food. Fluorometry, FTIR spectra and radical scavenging assays were used for characterisation of bioactive compounds (polyphenols, flavonoids, flavanols and tannins) and the levels of their antioxidant activities (AAs). The contents of bioactive compounds and AAs in water and methanol polyphenol extracts in gooseberries, blueberries and cranberries differed, but not always significantly. Water extracts of gooseberries showed the lowest amounts of polyphenols (mg GAE g−1), 6.24 ± 0.6, and flavonoids (mg CE g−1), 0.29 ± 0.01, and AAs (μMTE g−1) determined by DPPH, FRAP, ABTS and CUPRAC assays such as 6.05 ± 0.6, 8.07 ± 0.9, 18.70 ± 1.8 and 13.44 ± 1.2, respectively, in comparison with blueberries and cranberries. Polyphenol content highly correlated with antioxidant activity (R2 from 0.94 to 0.81). The quenching properties of berries were studied by the interaction of water and methanol polyphenol extracts with HSA by 3D fluorescence. In conclusion, the bioactivity of gooseberries was lower than in blueberries and cranberries. Gooseberries can be used as a new source for food consumption and supplementation based on their antioxidant and binding properties. 3D fluorescence spectroscopy and FTIR spectroscopy can be applied as additional analytical tools for rapid estimation of the quality of different food products.

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“…fao.org). Whereas modern processing techniques such as freezedrying or microwave-vacuum drying are promising to increase the stability of nutritionally relevant compounds in raw materials (Böhm, Kühnert, Rohm, & Scholze, 2006;Reyes et al, 2011), it is formulation which needs to be modified to obtain energy-reduced, fibre-enriched products. Lifestyle intervention, including dietary modification (increased whole grains, fibre, vegetables, and fruit; reduced total and saturated fat, sugar, and refined grains) and physical activity, shows a significant potential for preventing type 2 diabetes (Tuomilehto, Schwarz, & Lindström, 2011), and weight reduction among overweights was also reported as predictor of decreased diabetes risk (Hamman et al, 2006).…”

Section: Introductionmentioning

confidence: 99%

Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins

Zahn

Forker

Krügel

et al. 2013

LWT - Food Science and Technology

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

Cited by 39 publications

References 12 publications

Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity

Effects of Drying Techniques on Murtilla Fruit Polyphenols and Antioxidant Activity

Comparative assessment of two extraction procedures for determination of bioactive compounds in some berries used for daily food consumption

Combined use of rebaudioside A and fibres for partial sucrose replacement in muffins

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