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Establishment of Lower Hygroscopicity and Adhesion Strategy for Infrared-Freeze-Dried Blueberries Based on Pretreatments Using CO2 Laser in Combination with Ultrasound

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Abstract

The present study aimed at solving industrial problems of hygroscopicity and adhesion of freeze-dried crisp-texture blueberries without adversely affecting the other properties. CO2-based laser in combination with ultrasound-assisted infusion of soybean protein isolate (SPI) prior to pulse-spouted infrared freeze drying (PSIRFD) was noted to be effective in solving this major problem through the results of dynamic water adsorption analyzer. The main reason why this approach worked was that laser pretreatment reduced the exposure of fruit contents (e.g., sugar, organic acid) outside the epidermis. Also, SPI interacted with the fruit contents to reduce the number of hydrophilic points under the synergistic effect of laser and ultrasound by differential scanning calorimetry, Fourier-transform infrared spectroscopy, and X-ray diffraction analysis. What is more, the sample prepared by this method possessed the better physicochemical properties and lower energy consumption. So, CO2-based laser in combination with ultrasound along with PSIRFD represents an attractive alternative for producing high-quality dried blueberries.

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Acknowledgments

We acknowledge the financial support from National Key R&D Program of China (contract no. 2017YFD0400901), the 111 Project (BP0719028), Jiangsu Province (China) Agricultural Innovation Project (contract no. CX (17)2017), Jiangsu Province Key Laboratory Project of Advanced Food Manufacturing Equipment and Technology (no. FMZ202003), and Jiangsu Province (China) “Collaborative Innovation Center for Food Safety and Quality Control” Industry Development Program, all of which enabled us to carry out this study.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Xiuxiu Teng & Min Zhang

  2. International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Xiuxiu Teng

  3. Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and Technology, Jiangnan University, Wuxi, 214122, Jiangsu, China

    Min Zhang

  4. Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut’s University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok, 10140, Thailand

    Sakamon Devahastin

  5. Shanghao Biotech Co., Ltd., Qingdao, 266700, Shandong, China

    Dongxing Yu

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  1. Xiuxiu Teng
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  2. Min Zhang
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  4. Dongxing Yu
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Correspondence to Min Zhang.

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Teng, X., Zhang, M., Devahastin, S. et al. Establishment of Lower Hygroscopicity and Adhesion Strategy for Infrared-Freeze-Dried Blueberries Based on Pretreatments Using CO2 Laser in Combination with Ultrasound. Food Bioprocess Technol 13, 2043–2053 (2020). https://doi.org/10.1007/s11947-020-02543-5

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