Publicación:
PROCESSING OF ENRICHED PEAR SLICES WITH BLUEBERRY JUICE: PHENOLICS, ANTIOXIDANT, AND COLOR CHARACTERISTICS

dc.creatorCONSTANZA DEL PILAR PAVEZ GUAJARDO
dc.creatorJORGE JOSÉ MORENO CUEVAS
dc.date2023
dc.date.accessioned2025-01-10T15:40:37Z
dc.date.available2025-01-10T15:40:37Z
dc.date.issued2023
dc.description.abstractTHIS 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 PARAMETERS OF PS BY INCREASING THE A* PARAMETER AND DECREASING THE B* AND L* PARAMETERS. HOWEVER, BOTH FD AND AD (AT 40, 50, AND 60 °C) NEGATIVELY AFFECTED (P ? 0.05) THE PHENOLIC CONTENT AND ANTIOXIDANT CAPACITY. NOTABLY, AD AT 60 °C SHOWED THE HIGHEST LEVELS OF PHENOLIC COMPOUNDS AND ANTIOXIDANT POTENTIAL FOR BOTH IMPREGNATED AND NON-IMPREGNATED PS.
dc.formatapplication/pdf
dc.identifier.doi10.3390/antiox12071408
dc.identifier.issn2076-3921
dc.identifier.urihttps://repositorio.ubiobio.cl/handle/123456789/13139
dc.languagespa
dc.publisherANTIOXIDANTS
dc.relation.uri10.3390/antiox12071408
dc.rightsPUBLICADA
dc.subjectVaccinium corymbosum
dc.subjectPyrus communis
dc.subjectpulsed-vacuum
dc.subjectohmic extraction
dc.subjectanthocyanins
dc.titlePROCESSING OF ENRICHED PEAR SLICES WITH BLUEBERRY JUICE: PHENOLICS, ANTIOXIDANT, AND COLOR CHARACTERISTICS
dc.typeARTÍCULO
dspace.entity.typePublication
ubb.EstadoPUBLICADA
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.Otra ReparticionDEPARTAMENTO DE INGENIERIA EN ALIMENTOS
ubb.SedeCHILLÁN
ubb.SedeCHILLÁN
Archivos