title: Effect of operating conditions in freeze-drying on the nutritional properties of blueberries.
abstract: 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. Ascorbic acid 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. Antioxidant activity of freeze-dried blueberries did not differ significantly from that found in fresh fruits. In order to minimize the impairment of the nutritional properties of freeze-dried blueberries, it is suggested to use infrared radiation, a relatively small particle size and vacuum freeze-drying.
authors.affiliation: Department of Chemical Engineering, Universidad de Santiago de Chile, Santiago, Chile. alejandro.reyes@usach.cl
authors.forename: Alejandro
authors.initials: A
authors.lastname: Reyes
authors.forename: Agnes
authors.initials: A
authors.lastname: Evseev
authors.forename: Andrea
authors.initials: A
authors.lastname: Mahn
authors.forename: Valeri
authors.initials: V
authors.lastname: Bubnovich
authors.forename: Rubén
authors.initials: R
authors.lastname: Bustos
authors.forename: Erick
authors.initials: E
authors.lastname: Scheuermann
mesh_terms: D000975:Antioxidants / Q000032:analysis*; D001205:Ascorbic Acid / Q000032:analysis*; D001272:Atmosphere; D029798:Blueberry Plants / Q000737:chemistry*; D005419:Flavonoids / Q000032:analysis*; D005514:Food Irradiation; D005519:Food Preservation / Q000379:methods*; D005612:Freeze Drying / Q000379:methods*; D005638:Fruit / Q000737:chemistry*; D009753:Nutritive Value; D010316:Particle Size; D010636:Phenols / Q000032:analysis*; D059808:Polyphenols; D014618:Vacuum
chemical_list: D000975:Antioxidants; D005419:Flavonoids; D010636:Phenols; D059808:Polyphenols; D001205:Ascorbic Acid