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International Journal of Food Engineering

Editor-in-Chief: Chen, Xiao Dong

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Improving Nutritional Value of Dried Blueberries (Vaccinium corymbosum L.) Combining Microwave-Vacuum, Hot-Air Drying and Freeze Drying Technologies

Esteban I Mejia-Meza1 / Jaime A. Yanez2 / Neal M. Davies3 / Barbara Rasco4 / Frank Younce5 / Connie M Remsberg6 / Carter Clary7

1Washington State University

2Washington State University

3Washington State University

4Washington State University

5Washington State University

6Washington State University

7Washington State University

Citation Information: International Journal of Food Engineering. Volume 4, Issue 5, ISSN (Online) 1556-3758, DOI: 10.2202/1556-3758.1364, August 2008

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Blueberries (Vaccinium corymbosum L.) were dried combining microwave-vacuum, hot-air drying and freeze drying technologies to retain their nutritional value. Polyphenol retention, total polyphenols, anthocyanins, and antioxidant activity were evaluated in dried blueberries. Glycoside compounds for ellagic acid, quercetin, and kaempferol exhibited a higher retention than phloridzin, and R- and S-naringin in dried blueberries following dehydration. Freeze and HA-MIVAC® dried blueberries had a higher retention of total polyphenols and anthocyanins. Freeze dried blueberries had higher antioxidant activity, followed by the combination of HA-MIVAC®, MIVAC® and HA drying methods. FD, HA-MIVAC® and MIVAC® treated blueberries had a higher retention of individual polyphenols than HA treated blueberries, indicating that the nutritional properties of berries may be retained to a greater extent when these processes are employed.

Keywords: blueberries; dehydration; polyphenols; anthocyanins and antioxidant activity

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