Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica)

Jana Šic Žlabur; Dario Colnar; Sandra Voća; Jose M Lorenzo; Paulo E S Munekata; Francisco J Barba; Nadica Dobričević; Ante Galić; Filip Dujmić; Stjepan Pliestić; Mladen Brnčić

doi:10.1016/j.ultsonch.2019.04.034

Effect of ultrasound pre-treatment and drying method on specialized metabolites of honeyberry fruits (Lonicera caerulea var. kamtschatica)

Ultrason Sonochem. 2019 Sep:56:372-377. doi: 10.1016/j.ultsonch.2019.04.034. Epub 2019 Apr 23.

Authors

Affiliations

¹ University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia.
² Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain. Electronic address: jmlorenzo@ceteca.net.
³ Centro Tecnológico de la Carne de Galicia, rúa Galicia n° 4, Parque Tecnológico de Galicia, San Cibrao das Viñas, Ourense, Spain.
⁴ Universitat de València, Faculty of Pharmacy, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Nutrition and Food Science Area, Avda. Vicent Andrés Estellés, s/n, 46100 Burjassot, València, Spain.
⁵ University of Zagreb, Faculty of Agriculture, Svetošimunska cesta 25, 10000 Zagreb, Croatia. Electronic address: agalic@agr.hr.
⁶ University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva ulica 6, 10000 Zagreb, Croatia.
⁷ University of Zagreb, Faculty of Food Technology and Biotechnology, Pierottijeva ulica 6, 10000 Zagreb, Croatia. Electronic address: mbrncic@pbf.hr.

PMID: 31101275
DOI: 10.1016/j.ultsonch.2019.04.034

Abstract

Honeyberries are rich in various nutrients (eg. minerals, and vitamins) and bioactive compounds (eg. polyphenols). The aim of the study was to evaluate the impact of ultrasound (USN) pre-treatment (100% power at 37 kHz) at 40 °C for 3 min and drying techniques (conduction or vacuum) on nutritional composition and bioactive compounds of honeyberry fruits. The evaluation of dried barriers revealed that both USN pre-treatment and drying techniques affected the composition of the final product. The highest vitamin C content (1.067-1.187 mg 100 g^-1 DM) was found in fruit samples pre-treated by USN, regardless of the drying technology used. The highest total phenol (2.445 mg GAE 100 g^-1 DM), total flavonoid (0.939 mg GAE 100 g^-1 DM), total non-flavonoid (1.506 mg GAE 100 g^-1 DM) and anthocyanin content (2.334 mg kg^-1 FW) were obtained in fruits after applying USN pre-treatment and vacuum dried at 40 °C.

Keywords: Anthocyanins; Antioxidant capacity; Conduction; Phenols; Ultrasound; Vacuum-drying; Vitamins.

MeSH terms

Desiccation / methods*
Food Handling / methods*
Fruit / chemistry*
Lonicera / chemistry*
Nutritive Value
Temperature
Time Factors
Ultrasonic Waves*
Vacuum