Influence of Different Drying Techniques on the Drying Kinetics, Total Bioactive Compounds, Anthocyanin Profile, Color, and Microstructural Properties of Blueberry Fruit

Overview

Journal ACS Omega

Publisher American Chemical Society

Specialty Chemistry

Date 2023 Nov 16

PMID 37970003

Authors

Alican Akcicek

Esra Avci

Zeynep Hazal Tekin-Cakmak

Muhammed Zahid Kasapoglu

Osman Sagdic

Salih Karasu

Affiliations

Soon will be listed here.

Abstract

In this study, four different drying techniques, namely, hot air drying (HAD), vacuum drying (VD), ultrasound-assisted vacuum drying (UAVD), and freeze-drying (FD), were applied to blueberries. The drying times of blueberries were 1290, 1050, and 990 min for HAD, VD, and UAVD, respectively, meaning that ultrasound application significantly reduced the drying time. All dried samples except those with FD showed lower total phenolic content and antioxidant capacity than fresh samples. Samples dried with FD had a higher content of bioactive compounds than those dried with other techniques followed by UAVD. The malvidin-3--galactoside was the most abundant anthocyanin in the blueberries and was significantly reduced after drying with HAD, VD, and UAVD. Scanning electron microscopy (SEM) analysis of the blueberries dried with FD and UAVD exhibited less shrinkage and cell disruption and more structure. The color parameters *, *, and * values of the samples were significantly affected by the drying technique ( < 0.05). According to the findings of this study, ultrasound-assisted drying technology could be employed to shorten the drying time and improve bioactive retention in blueberry fruits.

Citing Articles

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

Uribe E, Vega-Galvez A, Pasten A, Ah-Hen K, Mejias N, Sepulveda L Antioxidants (Basel). 2025; 13(12.

PMID: 39765882 PMC: 11673246. DOI: 10.3390/antiox13121554.

Gluten-Free Sweet Potato Flour: Effect of Drying Method and Variety on the Quality and Bioactivity.

Pereira N, Ramos A, Alves M, Alves V, Roseiro C, Vida M Molecules. 2024; 29(23).

PMID: 39683929 PMC: 11643455. DOI: 10.3390/molecules29235771.

Blueberry ( spp.) Anthocyanins and Their Functions, Stability, Bioavailability, and Applications.

Wang L, Lan W, Chen D Foods. 2024; 13(17).

PMID: 39272616 PMC: 11395062. DOI: 10.3390/foods13172851.

Cryogenic Pretreatment Enhances Drying Rates in Whole Berries.

Dalmau E, Araya-Farias M, Ratti C Foods. 2024; 13(10).

PMID: 38790824 PMC: 11119938. DOI: 10.3390/foods13101524.

Integrated drying model of lychee as a function of temperature and relative humidity.

Ahmed S, Mozumder M, Zzaman W, Yasin M, Das S Heliyon. 2024; 10(7):e28590.

PMID: 38590892 PMC: 11000004. DOI: 10.1016/j.heliyon.2024.e28590.

References

Silva S, Costa E, Veiga M, Morais R, Calhau C, Pintado M . Health promoting properties of blueberries: a review. Crit Rev Food Sci Nutr. 2018; 60(2):181-200. DOI: 10.1080/10408398.2018.1518895. View

Dranca F, Oroian M . Optimization of ultrasound-assisted extraction of total monomeric anthocyanin (TMA) and total phenolic content (TPC) from eggplant (Solanum melongena L.) peel. Ultrason Sonochem. 2015; 31:637-46. DOI: 10.1016/j.ultsonch.2015.11.008. View

Koh J, Xu Z, Wicker L . Blueberry pectin and increased anthocyanins stability under in vitro digestion. Food Chem. 2019; 302:125343. DOI: 10.1016/j.foodchem.2019.125343. View

Altemimi A, Watson D, Choudhary R, Dasari M, Lightfoot D . Ultrasound Assisted Extraction of Phenolic Compounds from Peaches and Pumpkins. PLoS One. 2016; 11(2):e0148758. PMC: 4757553. DOI: 10.1371/journal.pone.0148758. View

Vagiri M, Ekholm A, Andersson S, Johansson E, Rumpunen K . An optimized method for analysis of phenolic compounds in buds, leaves, and fruits of black currant ( Ribes nigrum L.). J Agric Food Chem. 2012; 60(42):10501-10. DOI: 10.1021/jf303398z. View

Calin-Sanchez A, Lipan L, Cano-Lamadrid M, Kharaghani A, Masztalerz K, Carbonell-Barrachina A . Comparison of Traditional and Novel Drying Techniques and Its Effect on Quality of Fruits, Vegetables and Aromatic Herbs. Foods. 2020; 9(9). PMC: 7554907. DOI: 10.3390/foods9091261. View

Aksoy A, Karasu S, Akcicek A, Kayacan S . Effects of Different Drying Methods on Drying Kinetics, Microstructure, Color, and the Rehydration Ratio of Minced Meat. Foods. 2019; 8(6). PMC: 6617532. DOI: 10.3390/foods8060216. View

Baslar M, Kilicli M, Yalinkilic B . Dehydration kinetics of salmon and trout fillets using ultrasonic vacuum drying as a novel technique. Ultrason Sonochem. 2015; 27:495-502. DOI: 10.1016/j.ultsonch.2015.06.018. View

Chu W, Gao H, Chen H, Fang X, Zheng Y . Effects of cuticular wax on the postharvest quality of blueberry fruit. Food Chem. 2017; 239:68-74. DOI: 10.1016/j.foodchem.2017.06.024. View

10.

Zielinska M, Michalska A . Microwave-assisted drying of blueberry (Vaccinium corymbosum L.) fruits: Drying kinetics, polyphenols, anthocyanins, antioxidant capacity, colour and texture. Food Chem. 2016; 212:671-80. DOI: 10.1016/j.foodchem.2016.06.003. View

11.

Wang X, Xu S, Wu Z, Li Y, Wang Y, Wu Z . A novel ultrasound-assisted vacuum drying technique for improving drying efficiency and physicochemical properties of extract powder. Food Sci Nutr. 2022; 10(1):49-59. PMC: 8751443. DOI: 10.1002/fsn3.2645. View

12.

Bhatta S, Stevanovic Janezic T, Ratti C . Freeze-Drying of Plant-Based Foods. Foods. 2020; 9(1). PMC: 7022747. DOI: 10.3390/foods9010087. View

13.

Duan Y, Tarafdar A, Chaurasia D, Singh A, Bhargava P, Yang J . Blueberry fruit valorization and valuable constituents: A review. Int J Food Microbiol. 2022; 381:109890. DOI: 10.1016/j.ijfoodmicro.2022.109890. View

14.

Munzenmayer P, Ulloa J, Pinto M, Ramirez C, Valencia P, Simpson R . Freeze-Drying of Blueberries: Effects of Carbon Dioxide (CO) Laser Perforation as Skin Pretreatment to Improve Mass Transfer, Primary Drying Time, and Quality. Foods. 2020; 9(2). PMC: 7073631. DOI: 10.3390/foods9020211. View

15.

Gong Y, Li J, Li J, Fan L, Wang L . Influence of Ultrasound-Assisted Vacuum Drying on Physicochemical Characteristics, Antioxidant Activity, and α-Glucosidase Inhibition Activity of . Foods. 2023; 12(3). PMC: 9914521. DOI: 10.3390/foods12030671. View

16.

Polat S, Guclu G, Kelebek H, Keskin M, Selli S . Comparative elucidation of colour, volatile and phenolic profiles of black carrot (Daucus carota L.) pomace and powders prepared by five different drying methods. Food Chem. 2021; 369:130941. DOI: 10.1016/j.foodchem.2021.130941. View

17.

Chen Z, Guo X, Wu T . A novel dehydration technique for carrot slices implementing ultrasound and vacuum drying methods. Ultrason Sonochem. 2015; 30:28-34. DOI: 10.1016/j.ultsonch.2015.11.026. View