Obtaining a fiber-rich ingredient from blueberry pomace through convective drying: Process modeling and its impact on techno-functional and bioactive properties

Tejeda-Miramontes, José P.; González-Frías, Samantha E.; Padlon-Manjarrez, Sivan; García-Cayuela, Tomás; Tejada-Ortigoza, Viridiana; Garcia-Amezquita, L. Eduardo

doi:10.1016/j.lwt.2024.116862

LWT

2024

DOI: 10.1016/j.lwt.2024.116862

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Obtaining a fiber-rich ingredient from blueberry pomace through convective drying: Process modeling and its impact on techno-functional and bioactive properties

José P. Tejeda-Miramontes,

Samantha E. González-Frías,

Sivan Padlon-Manjarrez

et al.

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2024

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Cited by 2 publications

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Drying: A Practical Technology for Blueberries (Vaccinium corymbosum L.)—Processes and their Effects on Selected Health-Promoting Properties

Uribe,

Vega-Galvez,

Pasten

et al. 2024

Antioxidants

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The global dried blueberry market is steadily growing, driven by the creation of innovative blueberry-based products. This trend presents an opportunity to explore a previously untapped segment of the blueberry market in Chile. In this study, a comprehensive assessment of four drying techniques (hot-air drying [HAD], vacuum drying [VD], infrared drying [IRD], and freeze-drying [FD]) was conducted to determine best operating conditions and preserve the health-promoting properties of blueberries. Drying kinetics, proximate composition, color, anthocyanin content, individual phenols, and antioxidant, antiproliferative, and antidiabetic potential of blueberries were evaluated. VD showed the highest drying rates, reaching equilibrium moisture more rapidly (Deff value of 3.44 × 10−10 m2/s). Drying caused an increase in lipid content but a decrease in protein content. The color parameter L* increased in all dried samples, and C* reflected color intensification. FD best retained anthocyanin content, which decreased significantly in the other drying processes. Chlorogenic acid and rutin predominated in HAD, IRD, and FD samples. The antioxidant potential in ORAC assays increased for all drying methods but decreased in DPPH assays. Blueberry extracts from FD and HAD exhibited the greatest antiproliferative effect against A549 and H1299 cell lines, respectively. HAD showed the best inhibitory effect on α-glucosidase, with an IC50 value of 0.276 mg/mL, similar to acarbose (IC50 = 0.253 mg/mL). Given the significant retention of health-promoting properties and bioactive compounds in HAD-dried samples, this method is advisable as a sustainable option for drying blueberries in Chile.

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Drying: A Practical Technology for Blueberries (Vaccinium corymbosum L.)—Processes and their Effects on Selected Health-Promoting Properties

Uribe,

Vega-Galvez,

Pasten

et al. 2024

Antioxidants

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show abstract

Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties

Tejeda-Miramontes,

Espinoza-Paredes,

Zatarain-Palffy

et al. 2024

Foods

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This study aimed to transform raspberry pomace, a by-product of the berry industry, into a sustainable, fiber-rich functional ingredient using convective drying. Drying experiments were conducted at temperatures of 50, 60, 70, 80, and 90 °C to identify the optimal conditions that balance process efficiency and preservation of functional and bioactive properties. The best results were achieved at 70 °C, where a high drying rate (DR) of 0.46 kg H2O·kg−1 db·min−1, effective moisture diffusivity (Deff) of 1.53 × 10−10 m2·s−1, and activation energy (Ea) of 34.90 kJ·mol−1 were observed. The Page model accurately represented the drying behavior (R2 = 0.9965−0.9997). Total dietary fiber (TDF) content remained stable across temperatures (52.52–64.76 g·100 g−1 db), while soluble dietary fiber (SDF) increased by 43.40%, resulting in a solubility (SOL) of 71.8%, water-holding capacity (WHC) of 8.2 mL·g−1 db, and oil-holding capacity (OHC) of 3.0 mL·g−1 db. High retention of bioactive compounds was achieved at 70 °C, including phenolics (32.10 mg GAE·g⁻1 db) and anthocyanins (25.84 mg C3G·g−1 db), resulting in significant antioxidant activities (DPPH: 33.29 mg AAE·g−1 db, IC50 0.016 mg·mL⁻1; ABTS: 35.85 mg AAE·g−1 db, IC50 0.029 mg·mL⁻1). These findings demonstrated the potential of convective drying at 70 °C to efficiently transform raspberry pomace into a high-quality functional ingredient. This process promotes sustainable production and waste reduction in the berry industry.

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Obtaining a fiber-rich ingredient from blueberry pomace through convective drying: Process modeling and its impact on techno-functional and bioactive properties

Cited by 2 publications

References 48 publications

Drying: A Practical Technology for Blueberries (Vaccinium corymbosum L.)—Processes and their Effects on Selected Health-Promoting Properties

Drying: A Practical Technology for Blueberries (Vaccinium corymbosum L.)—Processes and their Effects on Selected Health-Promoting Properties

Process Modeling and Convective Drying Optimization of Raspberry Pomace as a Fiber-Rich Functional Ingredient: Effect on Techno-Functional and Bioactive Properties

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