The effect of freeze-drying on the organoleptic properties and chemical composition of blueberries

The useful properties of the blueberry have been known since time immemorial and today it is actively used in pharmaceutical and culinary industries, being the most important ingredient of unique medicines, as well as exquisite desserts, refreshing drinks and appetizing baked goods. The popularity of the berry is growing rapidly, however, because of their high moisture content, they occur as perishable products. After picking in berries, intense process of respiration begins, which leads to a change in taste, as well as the destruction of organic acids and carbohydrates. Therefore, development of effective technologies that ensure the preservation of all the useful components in berries for a long time are becoming an important area of science. The aim of this work is to study the effect of freeze-drying parameters on organoleptic properties and chemical composition of blueberries. The article presents the results of biochemical parameters of blueberries before and after freeze-drying. The research used conventional chemical and analytical methods. As a result of the research, it was found that the reduction of biochemical parameters of blueberries has a dependence on the shelf temperature and sublimation time. The results of the performed experiments will be used in the development of the technology of freeze-drying of berries. 

1. Nile, S. H., & Park, S. W. (2014). Edible bernes: Bioactive components and their effect on human health. Nutrition, 30(2), 134-144.

2. Sinelli, N., Spinardi, A., Di Egidio, V., Mignani, I., & Casiraghi, E. (2008). Evaluation of quality and nutraceutical content of blueberries (Vaccinium corymbosum L.) by near and mid-infrared spectroscopy. Postharvest Biology and Technology, 50(1), 31-36.

3. Skesters, A., Kleiner, D., Blâzovics, A., May, Z., Kurucz, D., & Szentmihâlyi, K. (2014). Mineral element content and antioxidant capacity of some Latvian berries.

4. Skupien, K. (2006). Chemical composition of selected cultivars of highbush blueberry finit (Vaccinium corymbosum L.). Folia Horticulturae, 18(2), 47-56.

5. Grembecka, M., & Szefer, P. (2013). Comparative assessment of essential and heavy metals in fruits from different geographical origins. Environmental monitoring and assessment, 185, 9139-9160.

6. Giovanelli, G., & Buratti, S. (2009). Comparison of polyphenolic composition and antioxidant activity of wild Italian blueberries and some cultivated varieties. Food chemistry, 112(A), 903-908

7. Sellappan, S., Akoh, С. C., & Krewer, G. (2002). Phenolic compounds and antioxidant capacity of Georgia- grown blueberries and blackberries. Journal of agricultural andfood chemistry, 50(8), 2432-2438.

8. Prior, R. L., Cao, G., Martin, A., Sofic, E., McEwen, J., O’Brien, C.,... & Mainland, С. M. (1998). Antioxidant capacity as influenced by total phenolic and anthocyanin content, maturity, and variety of Vaccinium species. Journal of agricultural andfood chemistry, 46(1), 2686-2693.

9. Rashidinejad, A. (2020). Blueberries. In Nutritional composition and antioxidant properties of fruits and vegetables (pp. 467-482). Academic Press.

10. Miyake, S., Takahashi, N., Sasaki, M., Kobayashi, S., Tsubota, K., & Ozawa, Y. (2012). Vision preservation during retinal inflammation by anthocyanin-rich bilberry extract: cellular and molecular mechanism. Laboratory investigation, 92(1), 102-109.

11. Crane, J. H. (2017). This document was developed using information compiled ruing the National Mango Board-sponsored 2015-2017 research project, Mango Cultivar Evaluation Project-Phase 1.

12. Wu, L., Orikasa, T., Ogawa, Y., & Tagawa, A. (2007). Vacuum drying characteristics of eggplants. Journal of Food Engineering, 83(3), 422-429.

13. Genskowsky, E., Puente, L. A., Pérez-Álvarez, J. A., Femández-López, J., Muñoz, L. A., & Viuda-Martos, M. (2016). Determination of polyphenolic profile, antioxidant activity and antibacterial properties of maqui [Aristotelia chilensi s (Molina) Stuntz] a Chilean blackberry. Journal of the Science of Food and Agriculture, 96(12), 4235-4242.

14. Shui, G., & Leong, L. P. (2006). Residue from star fruit as valuable source for functional food ingredients and antioxidant nutraceuticals. Food chemistry, 97(2), 277-284.

15. Singleton, V. L., Orthofer, R., & Lamuela-Raventós, R. M. (1999). [14] Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent. In Methods in enzymology (Vol. 299, pp. 152-178). Academic press.

16. Benvenuti, S., Pellati, F., Melegari, M. A., & Bertelli, D. (2004). Polyphenols, anthocyanins, ascorbic acid, and radical scavenging activity ofRubus, Ribes, and Aronia. Journal of food science, 69(3), FCT164-FCT169.