naa a22 4500 510726402 CHVBK 20180411082937.0 cr unu---uuuuu 180411e20130801xx s 000 0 eng 10.1007/s11947-012-0997-0 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0997-0 The Influence of Selected Osmotic Dehydration and Pretreatment Parameters on Dry Matter and Polyphenol Content in Highbush Blueberry ( Vaccinium corymbosum L.) Fruits [Elektronische Daten] [Anna Kucner, Robert Klewicki, Michał Sójka] The paper presents an assessment of the influence of selected highbush blueberry pretreatment methods and parameters on the process of osmotic dehydration conducted in 65°Brix sucrose solution for 5 to 240min at 30-70°C. The pretreatment methods used included: fruit immersion in boiling water (15s) and in 0.5% NaOH solution (15s at 95°C), exposure to ultrasound at atmospheric pressure (vibration frequency of 35 ± 5kHz, 500W, for 15min.) and at low pressure (0.92kg cm−1), and enzymatic processing; pectinase (enzyme activity of 46,000 PGU/mL; 0.6mL/90g of fruits; 30min at approx. 22°C) and lipase (enzyme activity of 750 PGU/mL; 0.7mL/90g of fruits; 30min at approx. 22°C) were used. Dehydration was also conducted in the presence of pectinolytic enzymes. The dehydrated material was analyzed in terms of the content of dry matter, total polyphenols, and particular polyphenols using high performance liquid chromatography. It was observed that dehydration was much more intensive at 60 and 70°C, but such temperatures led to substantial losses of phenolic compounds (by 15-30% after 2-h dehydration) and unfavorable changes in the texture of the final product. A promising method of pretreatment is fruit immersion in solutions containing pectinolytic and lipolytic enzymes, which increase dry matter content by 26% (after 1h of dehydration at 30°C) with a low loss of phenolic compounds (4%). Among the identified anthocyanins, the greatest retention during dehydration at various temperatures was displayed by petunidin-3-galactoside (over 80% after 1h of dehydration) and petunidin-3-glucoside (over 78%). The Author(s), 2012 Osmotic dehydration nationallicence Pretreatment nationallicence Highbush blueberry nationallicence Polyphenols nationallicence Kucner Anna Institute of Chemical Technology of Food, Lodz University of Technology, 4/10 Stefanowskiego Street, 90-924, Łódź, Poland aut Klewicki Robert Institute of Chemical Technology of Food, Lodz University of Technology, 4/10 Stefanowskiego Street, 90-924, Łódź, Poland aut Sójka Michał Institute of Chemical Technology of Food, Lodz University of Technology, 4/10 Stefanowskiego Street, 90-924, Łódź, Poland aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2031-2047 1935-5130 6:8<2031 2013 6 11947 https://doi.org/10.1007/s11947-012-0997-0 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0997-0 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kucner Anna Institute of Chemical Technology of Food, Lodz University of Technology, 4/10 Stefanowskiego Street, 90-924, Łódź, Poland aut NATIONALLICENCE 700 1- Klewicki Robert Institute of Chemical Technology of Food, Lodz University of Technology, 4/10 Stefanowskiego Street, 90-924, Łódź, Poland aut NATIONALLICENCE 700 1- Sójka Michał Institute of Chemical Technology of Food, Lodz University of Technology, 4/10 Stefanowskiego Street, 90-924, Łódź, Poland aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/8(2013-08-01), 2031-2047 1935-5130 6:8<2031 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer