EFFECTS OF PRETREATMENTS ON DRYING KINETICS AND QUALITY OF DRIED BLUEBERRIES
The aim of this study was to investigate the effects of pretreatments and drying conditions on the drying kinetics and antioxidant activity of selected commercially grown cultivars of two blueberry species,southern highbush and rabbiteye.The pretreatments included osmotic dehydration,mechanical abrasive wax removal and blanching.Drying treatments included temperatures between 30-80 °C and relative humidity (RH) between 10-20%.Samples of fresh and of dried blueberries were tested for moisture content (MC),total phenolics and anthocyanin content,antioxidant activity and anti-proliferative properties against cancer cells.Colon cancer (HT-29) and colon normal (CCD-18Co) cell lines were used.Wax abrasive and blanching treatments led to reduction in drying time and in degradation of the phenolic compounds and to preservation of the antioxidant activity.The extracts from dried fruit were all active against colon cancer cell line.
blueberry drying pretreatments anthocyanins antioxidant activity antiproliferative properties
P.Somsong G.Srzednicki R.H.Driscoll I.Konczak
School of Chemical Engineering The University of New South Wales,Sydney,NSW 2052,Australia CSIRO Food & Nutritional Sciences 11 Julius Avenue Riverside Corporate Park North Ryde NSW 2113 Aust
国际会议
The 18th International Drying Symposium Conference(第十八届国际干燥学术大会(IDS2012))
厦门
英文
1-9
2012-01-11（万方平台首次上网日期，不代表论文的发表时间）