ArticleFood chemistry: X2025
Effects of different drying methods on the antioxidant profiles and volatile organic compounds of blueberry pomace.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Mechanical modification and ultrasound-assisted osmotic dehydration for mass transfer intensification during blueberry convective drying.Ultrasonics sonochemistry · 2026Article
- Physical-Chemical and Microbiological Characterisation of Blueberry By-Products (Foods (Basel, Switzerland) · 2026Article
- Impact of drying technologies on bioactive composition of fruit pomace: a critical review and future perspectives.Food chemistry: X · 2026Review
- Production of dehydrated cabbage on an industrial scale: A comparative evaluation of quality, nutritional, and chemical components.Food chemistry: X · 2026Article
- Valorization of Blueberry Processing Byproducts for the Development of Intelligent Packaging: A Comparative Study on Biomass versus Extract Use in pH-Sensitive Films.ACS materials Au · 2026Article
- Physicochemical Properties and Sensory Evaluation of Low-Sugar Collagen Jelly Using Fruit and Vegetable Powder.Foods (Basel, Switzerland) · 2025Article
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4 authors.
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Abstract
The effects of hot air drying (HAD), microwave-assisted hot air drying (MHAD) and vacuum freeze drying (VFD) on the antioxidant and volatile profiles of blueberry pomace (BP) were investigated. The dried BP produced by VFD showed the highest content of antioxidant components and strongest antioxidant activity. MHAD shortened the drying time by 62.5 % with weakened antioxidant profiles. A total of 14 anthocyanin monomers were monitored by UPLC-ESI-MS while 49 typical volatile compounds (VOCs) were identified by HS-GC-IMS. According to orthogonal partial least squares-discriminant analysis (OPLS-DA) and variable influence in projection (VIP) models, 21 VOCs were selected as key marker compounds. High temperature (≥ 50 °C) was beneficial to produce characteristic VOCs. The dried BP exhibited enhanced antioxidant profiles and pleasant aroma compared with the whole blueberry fruit. Overall, concerning the cost, antioxidant and aroma profiles, HAD at 60 °C is a suitable technique for the drying of BP.
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