Processing of Enriched Pear Slices with Blueberry Juice: Phenolics, Antioxidant, and Color Characteristics

Siluana Katia Tischer Seraglio, Belkis Sarahí Hernández-Velásquez, Moira Elizabeth Osses-Millar, Bárbara Yolanda Malverde-Muñoz, María Estuardo Guerra-Valle, Constanza Pavez-Guajardo, Jorge Moreno*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

5 Scopus citations

Abstract

This 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.

Original languageEnglish
Article number1408
JournalAntioxidants
Volume12
Issue number7
DOIs
StatePublished - 2023

Bibliographical note

Publisher Copyright:
© 2023 by the authors.

ASJC Scopus subject areas

  • Food Science
  • Physiology
  • Biochemistry
  • Molecular Biology
  • Clinical Biochemistry
  • Cell Biology

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