Optimization of processing technology for blue honeysuckle berry snack: From microwave vacuum concentration to freeze‐drying

Abstract

To enrich the berry product variety and improve the edible quality of blue honeysuckle berry (BHB), on the basis of determining the mixture recipe of the BHB pulp, fructose, and yoghurt (BHBY), the combined technology of microwave vacuum concentration (MVC) and freeze‐drying (FD) was proposed to produce novel BHBY snack. The results showed that the highest retention rate of anthocyanin content was 94.83% under a vacuum pressure of −0.05 MPa and a temperature of 50°C. The optimal FD parameters for the concentrated BHBY were determined as critical moisture content of 1.89 g/g (dry basis), material thickness of 13 mm, and desorption temperature of 36.9°C with a snack of hardness of 1,943.9 g, brittleness of 604 peaks, L* value of 36.7, and a* value of 20.7. The final BHBY snack presents acceptable taste with crispy texture and desired color. The developed processing technology is feasible for BHB snack. Practical applications This work developed a novel BHB snack by the application of MVC followed by FD technology and optimized the processing technology to achieve the desired product with high drying efficiency, preferable texture taste, and considerable retention of anthocyanin content. The recipe of BHBY and the processing technology proposed was beneficial for improving the edible quality of BHB. Further, it may provide guidance for the development of novel snack and deep processing of berry fruits like BHB.

Drying characteristics and processing optimization of combined microwave drying and hot air drying of Termitomyces albuminosus mushroom

“…The L* was detected by CIELAB. L* represents the brightness and dullness in a range of 0-100 (Zhao et al, 2021). The larger the L* value, the whiter the product, and the lower the browning degree (Shrestha et al, 2020).…”

Effects of process parameters on texture quality of blue honeysuckle berry snack under continuous microwave puffing conditions

“…Fresh BHB is prone to rot and deterioration of products due to high moisture content beyond 80% (w.b. ), resulting in the economic loss (Zhao et al, 2020). Added value processing is the essential treatment for post-harvested berry fruits to prolong their shelf-life.…”

Puffing characteristics of berry slice under continuous microwave puffing conditions

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Berry fruits are rich in bio-active components, such as anthocyanins, vitamin groups, mineral substances (Oszmiański et al, 2016).Fresh berry fruits are prone to spoilage and hard to be kept freshness and preservation due to its high moisture content more than 80% (Zhao et al, 2020). The postharvest loss of berry fruits can be avoided with guaranteed retention of nutritional value and flavor, and production of various food to meet different needs of consumers and for improved economic value through food processing (Sun, 2018).

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