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

ABSTRACT: 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 par

SUBMITTER: Seraglio SKT 

PROVIDER: S-EPMC10376512 | biostudies-literature | 2023 Jul

REPOSITORIES: biostudies-literature