Processing of Enriched Pear Slices with Blueberry Juice: Phenolics, Antioxidant, and Color Characteristics

• Main Authors: Siluana Katia Tischer Seraglio (Author), Belkis Sarahí Hernández-Velásquez (Author), Moira Elizabeth Osses-Millar (Author), Bárbara Yolanda Malverde-Muñoz (Author), María Estuardo Guerra-Valle (Author), Constanza Pavez-Guajardo (Author), Jorge Moreno (Author)
• Format: Book
• Published: MDPI AG, 2023-07-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

Summary

This study evaluated the effectiveness of phenolic compound incorporation from blueberry juice into pear slices (PS) using a combination of ohmic heating (OH) and vacuum impregnation (VI), followed by air-drying (AD) or freeze-drying (FD). Our results showed that OH increased the content of bioactive compounds and antioxidant capacity of blueberry juice, with the optimal OH condition set at 50 °C for 20 min under an electric field of 13 V·cm⁻¹. Furthermore, the combination of VI and OH was efficient in enriching PS with bioactive compounds from blueberry juice (such as cyanidin and epigallocatechin), with the optimal VI/OH condition set at 50 °C for 90 min under an electric field of 7.8 V·cm⁻¹. Moreover, anthocyanin pigments from blueberry juice affected the color parameters of PS by increasing the <i>a*</i> parameter and decreasing the <i>b*</i> and <i>L*</i> parameters. However, both FD and AD (at 40, 50, and 60 °C) negatively affected (<i>p</i> ≤ 0.05) the phenolic content and antioxidant capacity. Notably, AD at 60 °C showed the highest levels of phenolic compounds and antioxidant potential for both impregnated and non-impregnated PS.

Item Description

10.3390/antiox12071408
2076-3921