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THE EFFECT OF AIR‐DRYING, FREEZE‐DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIES
Author(s) -
MICHALCZYK MAGDALENA,
MACURA RYSZARD,
MATUSZAK IWONA
Publication year - 2009
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/j.1745-4549.2008.00232.x
Subject(s) - bilberry , chemistry , polyphenol , food science , antioxidant , anthocyanin , vaccinium myrtillus , berry , raw material , freeze drying , blowing a raspberry , botany , biology , chromatography , biochemistry , organic chemistry
The aim of this study was to analyze the effects of air‐drying and freeze‐drying and subsequent storage of dried products on the content of polyphenols, anthocyanins and the antioxidant properties of selected berry fruits. The material was raspberry ( Rubus ideaus L. ), strawberry ( Fragaria ananassa Duch ) and bilberry ( Vaccinum myrtillus ). Despite exposure to atmospheric oxygen, the stored freeze‐dried fruit retained the properties of the raw material better than the air‐dried product. In the case of the latter, there were considerable differences in the retention of total polyphenolic and anthocyanin content as well as antioxidant properties in the three fruit species examined. In particular, bilberry maintained a high polyphenol and anthocyanin content and high antioxidant potential despite the greatest losses of these compounds.PRACTICAL APPLICATIONS Consumer demand for food with health‐promoting qualities is increasing. The food industry has intensified its efforts to provide high quality, semi‐processed products that fulfil this requirement. The results presented in this work indicate that even after long‐term storage and despite exposure to atmospheric oxygen, freeze‐dried berries retain the antioxidant properties of the raw material to a very high degree. Therefore, lyophilisates can satisfy this particular need. Air‐dried berries are much less stable during long‐term storage. The dynamics of the changes occurring during the storage of both kinds of product are presented in detail.