Effect of Different Sugar Infiltration Processes on Quality of Candied Blueberry Fruit

Abstract

In order to evaluate the effect of different sugar infiltration processes on the quality of candied blueberry and optimize the sugar infiltration process, the blueberry fruit were treated with atmospheric pressure infiltration, ultrasonic infiltration, microwave infiltration and vacuum infiltration. The sensory, texture, rehydration, total sugar content, polyphenols content, anthocyanin content and antioxidant capacity in vitro were used as the main indexes to evaluate the effect of different sugar infiltration processes on the quality of candied blueberry fruit. The results showed that: In terms of sensory and texture, microwave infiltration was significantly better than other sugar infiltration processes (P<0.05). In terms of free polyphenols content, total polyphenols content, free anthocyanin content and total anthocyanin content, atmospheric pressure infiltration, ultrasonic infiltration and vacuum infiltration were significantly higher than microwave infiltration (P<0.05). In terms of rehydration and antioxidant ability in vitro, vacuum infiltration was better than other sugar infiltration processes. After comprehensive comparison of sensory quality, physical and chemical indexes and functional quality of products with different sugar infiltration processes, it was concluded that the quality of candied blueberry treated by vacuum infiltration process was the best, which was suitable for production and processing of candied blueberry.

Keywords

• blueberry
• candied fruit
• sugar infiltration processes
• polyphenols
• anthocyanin
• antioxidant ability