Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Vacuum Impregnation, Ohmic Heating, and Drying Processes on Pear Slices Impregnated With Blueberry Juice: Phenolics, Antioxidant, and Color Characteristics

Siluana Katia Tischer Seraglio
ORCID logo ,
Belkis Sarahí Hernández-Velásquez
,
Moira Elizabeth Osses-Millar
,
Bárbara Yolanda Malverde-Muñoz
,
Maria Estuardo Guerra-Valle
ORCID logo ,
Constanza Pavez-Guajardo
,
Jorge Moreno
* ORCID logo
Version 1 : Received: 16 June 2023 / Approved: 19 June 2023 / Online: 19 June 2023 (05:04:53 CEST)

A peer-reviewed article of this Preprint also exists.

Seraglio, S.K.T.; Hernández-Velásquez, B.S.; Osses-Millar, M.E.; Malverde-Muñoz, B.Y.; Guerra-Valle, M.E.; Pavez-Guajardo, C.; Moreno, J. Processing of Enriched Pear Slices with Blueberry Juice: Phenolics, Antioxidant, and Color Characteristics. Antioxidants 2023, 12, 1408. Seraglio, S.K.T.; Hernández-Velásquez, B.S.; Osses-Millar, M.E.; Malverde-Muñoz, B.Y.; Guerra-Valle, M.E.; Pavez-Guajardo, C.; Moreno, J. Processing of Enriched Pear Slices with Blueberry Juice: Phenolics, Antioxidant, and Color Characteristics. Antioxidants 2023, 12, 1408.

Abstract

The focus of this study was to evaluate the effectiveness of incorporation of phenolic compounds from blueberry juice into pear slices using a combination of ohmic heating (OH) and vacuum impregnation (VI), followed by air- or freeze-drying. The results showed that OH is a valuable technique to increase the content of bioactive compounds and antioxidant capacity of blueberry juice. The optimal OH treatment is heating the juice at 50 °C for 20 min under an electric field of 13 V/cm. Furthermore, the combination of VI and OH showed the efficiency of enriching pear slices with bioactive compounds from blueberry juice. The best treatment is to immerse the slices for 90 min at 50 °C and an electric field of 7.8 V/cm. The presence of anthocyanin pigments from blueberry juice affects the color parameters of pear slices by increasing the a* parameter and decreasing the b* and L* parameters. However, both freeze-drying and air-drying (at temperatures of 40, 50, and 60 °C) negatively affected the phenolic content and antioxidant capacity. Notably, air-drying at 60 °C highest levels of phenolic compounds and antioxidant potential for both impregnated and non-impregnated pear slices among the drying processes applied.

Keywords

anthocyanins; ohmic extraction; pulsed-vacuum; Pyrus communis; Vaccinium corymbosum

Subject

Engineering, Other

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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