Effects of blanching pre-treatmnet and sugar composition of the osmotic solution on physico-chemical, morphological and antioxidant characteristics of osmodehydrated blueberries (Vaccinium corymbosum L.)

The effect of a steam blanching preconditioning step was investigated on the chemical, nutraceutical and morphological characteristics of osmo-dehydrated blueberries (Vaccinium corymbosum L.) in sucrose or glucose/fructose osmotic solutions. Mass transfer phenomena (solid gain, water loss and sugar gain) were monitored into the samples at intervals over a 24-h period of osmodehydration. The antioxidant capacity of untreated and osmo-dehydrated fruits was evaluated by total phenolics, total and individual anthocyanins and antioxidant activity (amperometric method), while colorimetric (luminance) and morphological (area, shape factor, fractal dimension) characteristics of the berries were determined by image-analysis technique. Results showed that the blanching step increased mass transfer phenomena in the course of the osmodehydration treatments (approx + 55% solid gain and + 33% water loss) and reduced the loss of phenolic compounds, improving the retention of antioxidant capacity in the final product (from approx 66.9−56.9 % in not blanched berries to 88.6−95.7% in blanched ones). Blanched berries had also deeper colour and smoother surface. Slight differences in mass balances and in the final composition of berries could be ascribed to the kind of osmotic solution used.