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Kucner A., Papiewska A., Klewicki R., Sójka M., Klewicka E.,, 2014. Infl uence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits. Acta Sci.Pol. Technol. Aliment. 13 (1), 79-88

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Issue 13 (1) 2014 pp. 79-88

Anna Kucner1, Agnieszka Papiewska1, Robert Klewicki1, Michał Sójka1, Elżbieta Klewicka2

1Institute of Chemical Technology of Food, Lodz University of Technology, Poland
2
Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Poland

Infl uence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits

Abstract

Background. Osmotic dehydration is a process of the partial removal of water which is based on immersion of material having cellular structure in a hypertonic solution. Osmotic dehydration is used as a pretreatment for the dehydration of foods before they are subjected to further processing such as freezing, freeze drying, vacuum drying. Management of spent syrup is one of the most important problems related to osmotic dewatering. Osmotic solutions are heavily polluted with of carbohydrates, remains of the dehydrated material and microorganisms. The aim of this study was to determine the effect of thermal treatment on the content of
phenolic compounds and the microbiological quality of sucrose solution used in 15 cycles of osmotic dehydration of highbush blueberry (Vaccinium corymbosum L.) fruits.
Material and methods. The tested material was 65.0 ±0.5°Brix sucrose solution used for 15 cycles of osmotic dehydration of highbush blueberry (Vaccinium corymbosum L.). Osmotic dehydration was conducted at 40°C for 120 min using fruits previously subjected to enzymatic pretreatment. The thermal treatment of sucrose solution was conducted at 70, 80, 90, 100 and 115°C for 20, 40 and 60 s. The sucrose solution was analysed in terms of total polyphenols, particular polyphenols using high performance liquid chromatography and microbiological analysis was subjected.
Results. Thermal treatment at 70-115°C for 20 s caused degradation of 8.5% to 12.7% of polyphenols, while as much as 23.1% of polyphenols were degraded at 115°C after 60 s. The present paper proposes heating parameters that are optimal from the point of view of phenolic compound retention and microbiological quality: thermal treatment of syrup at 100°C for 40 s. Under these conditions, total polyphenols retention was 94.5%, while the retention of individual phenolic compounds varied from 89.2% to 37.2%, and that of fl avan-3-ols amounted to 89.5%. The studied manner of syrup treatment eliminated the problem of syrup contamination
with yeasts and molds (reducing their levels to less than 1 CFU/mL).

Keywords: osmotic dehydration, blueberry, spent syrup, polyphenols, microbial contamination, thermal treatment
pub/.pdf Full text available in english in Adobe Acrobat format:
http://www.food.actapol.net/issue1/volume/7_1_2014.pdf

http://dx.doi.org/10.17306/J.AFS.2014.1.7

For citation:

MLA Kucner, Anna, et al. "Infl uence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits." Acta Sci.Pol. Technol. Aliment. 13.1 (2014): 79-88. http://dx.doi.org/10.17306/J.AFS.2014.1.7
APA Kucner A., Papiewska A., Klewicki R., Sójka M., Klewicka E., (2014). Infl uence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits. Acta Sci.Pol. Technol. Aliment. 13 (1), 79-88 http://dx.doi.org/10.17306/J.AFS.2014.1.7
ISO 690 KUCNER, Anna, et al. Infl uence of thermal treatment on the stability of phenolic compounds and the microbiological quality of sucrose solution following osmotic dehydration of highbush blueberry fruits. Acta Sci.Pol. Technol. Aliment., 2014, 13.1: 79-88. http://dx.doi.org/10.17306/J.AFS.2014.1.7