Improvement of the drying quality of blueberries by catalytic infrared blanching combined with ultrasound pretreatment.

This paper investigated the effect of catalytic infrared blanching combined with ultrasound pretreatment on quality and waxy structure of blueberries. Different blueberry samples were prepared, including control (untreated) and samples treated by hot water blanching (HB), catalytic infrared blanching (CIB), ultrasound-catalytic infrared blanching (US-CIB), and catalytic infrared blanching-ultrasound (CIB-US). The effect of different pretreatments on the microstructure of blueberry epidermis was studied. The drying time of blueberries after HB, US-CIB, and CIB-US was decreased by 11.61%, 17.54%, and 17.27%, respectively, compared with control (33.75 h), and drying efficiency was significantly improved. Blueberries after pretreatments had higher content of polyphenol and anthocyanin, with an increase of 29.51-44.21% in phenol and 8.81-20.80% in anthocyanin, the antioxidant capacity of blueberries was also better than control and CIB enhanced the antioxidant capacity of blueberries. CIB-US can be used as an efficient pretreatment method for blueberry drying. Copyright © 2024 Elsevier Ltd. All rights reserved.

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Xingrui Bei, Xiaojie Yu, Cunshan Zhou, Abu ElGasim A Yagoub. Improvement of the drying quality of blueberries by catalytic infrared blanching combined with ultrasound pretreatment. Food chemistry. 2024 Jul 30;447:138983

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PMID: 38493685

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