Articles
ORGANIC SWEET CHERRY DEHYDROFREEZING AND QUALITY: CULTIVAR SELECTION BRIDGED WITH INNOVATIVE TECHNOLOGY
Article number
873_18
Pages
185 – 190
Language
English
Abstract
Four cultivars of organic sweet cherry were considered in this work.
The influence of both a steam and an osmo-blanching step applied to fruit halves before freezing, on colour and on radical-scavenging activity related to the recovery of total phenols and anthocyanins was studied.
A 60% (wt/wt) glucose-fructose mixture (2:1) was used for the osmo-blanching, carried out at 87°C for 3 min.
Fruit blanching induced a significant recovery increase of total anthocyanins, with a consequently significant increase of radical-scavenging activity.
Osmo-blanching proved to be more effective than steam-blanching in Adriana.
The influence of both a steam and an osmo-blanching step applied to fruit halves before freezing, on colour and on radical-scavenging activity related to the recovery of total phenols and anthocyanins was studied.
A 60% (wt/wt) glucose-fructose mixture (2:1) was used for the osmo-blanching, carried out at 87°C for 3 min.
Fruit blanching induced a significant recovery increase of total anthocyanins, with a consequently significant increase of radical-scavenging activity.
Osmo-blanching proved to be more effective than steam-blanching in Adriana.
Publication
Authors
S. Gobbi, G. Bertolo, A. Maestrelli, D. Torreggiani
Keywords
blanching, total phenols, anthocyanins, radical-scavenging activity, colour
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