Naslov
Influence of drying conditions on anthocyanin content in vacuum dried blueberry

Autori
Šumić, Zdravko ; Tepić, Aleksandra ; Jokić, Stela ; Djilas, Sonja ; Jevrić, Lidija ; Podunavac-Kuzmanović, Sanja

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
7th International Workshop on Anthocyanins / - , 2013

Skup
7th International Workshop on Anthocyanins

Mjesto i datum
Porto, Portugal, 09.09.2013. - 11.09.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
blueberry; drying; anthocyanins

Sažetak
Blueberries (Vaccinium myrtillus L.) are very valuable fruit due to their improved nutritive value and many health benefits, high anthocyanin and flavonoid content, and antioxidant capacity (Giovanelli & Buratti, 2009). Drying is one of the most common used methods for preserving food. It has been one of the oldest methods used for processing of fruit, resulting in dried fruit with long shelf life. Conventional drying methods at atmospheric pressure, the most common used in practice, have many disadvantages. Drying in vacuum is a very good alternative to conventional drying, as it is advantageous in comparison to conventional drying, and is characterized by low drying temperature and oxygen-deficient environment, which favourize maintaining the colour, shape, aroma, flavour and nutritive value of the product. The aim of this work is to compare the optimal drying conditions, obtained by response surface methodology, for anthocyanin content and the overall quality of dried blackberry. The drying of blackberry was performed in a temperature range from 46 to 74 °C and the pressure from 38 to 464 mbar, in a new design of vacuum dryer (Šumić et al., 2013 ; Jokić et al., 2012 ; Šumić et al., 2012).

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

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