NDLI: Efecto de la osmodeshidratación sobre el contenido de antocianinas y capacidad de rehidratación de arándanos (Vaccinium corymbosum L.) liofilizados Effect of the osmotic dehydration on the anthocyanin content and capacity for rehydration of blueberries (Vaccinium corymbosum L.) lyophilized

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Efecto de la osmodeshidratación sobre el contenido de antocianinas y capacidad de rehidratación de arándanos (Vaccinium corymbosum L.) liofilizados Effect of the osmotic dehydration on the anthocyanin content and capacity for rehydration of blueberries (Vaccinium corymbosum L.) lyophilized

Content Provider	Semantic Scholar
Author	Arteaga, Hubert Espinoza, Mario Aguilar, Julio Gómez, Elvia Cruz, Miguel Minaya Santa
Copyright Year	2015
Abstract	The objective of this research was to evaluate the effect of osmotic dehydration as pretreatment to freeze on the content of anthocyanins in blueberries (Vaccinium corymbosum L.) and their ability to rehydration. The central composite design rotational (DCCR) was used with sucrose concentrations of 40 to 60 °Brix and temperature of 30 to 50 °C osmotic solution, totaling 11 assays, which lasted 4 hours. The Osmo-dehydrated blueberries were frozen in liquid nitrogen (-196 °C) at atmospheric pressure and lyophilized to conditions of 0.22 mbar and -50 °C for 24 hours; quantifying the content of anthocyanins (mg cyanidin-3-glucoside / L) and rehydration (CR) in the lyophilized blueberry. Blueberries subjected to osmotic solution of 50 °Brix and 50 °C showed the highest anthocyanin content 126.64 (mg cyanidin-3-glucoside / L) in both osmotic solution of 57 °Brix and 47 °C, it was obtained the greatest rehydration percentage of 69.15%, which is higher than 25.27% found for fresh lyophilized blueberry. The results suggest that the application of osmotic dehydration as pretreatment to freeze drying is a technology that does not favor the retention of anthocyanins blueberry (Vaccinium corymbosum L.), because it causes a high percentage of loss of these compounds by leaching, however represents an option to obtain products with a greater capacity for rehydration after being lyophilized.
File Format	PDF HTM / HTML
DOI	10.17268/agroind.science.2015.02.09
Alternate Webpage(s)	http://www.revistas.unitru.edu.pe/index.php/agroindscience/article/download/1064/992
Alternate Webpage(s)	https://doi.org/10.17268/agroind.science.2015.02.09
Language	English
Access Restriction	Open
Content Type	Text
Resource Type	Article

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