BERRIES - Secado por aire vs. liofilizado

Sublimation drying (liofilizado) was far more effective in preserving valuable food compounds than traditional air-drying. Stored lyophilisates of fruits maintained the properties of the raw material much better than air-dried products, in spite of exposure to atmospheric oxygen. There were considerable differences between the three species examined in maintaining total polyphenolic content, total anthocyanin content and antioxidant properties. The highest percentage losses of polyphenols and anthocyanins were found in stored bilberries, with very little accompanying change in antioxidant potential. Air-dried strawberries and raspberries showed reduced antioxidant properties after storage despite relatively high levels of polyphenols and anthocyanins.

Fuente:MAGDALENA MICHALCZYK, RYSZARD MACURA and IWONA MATUSZAK, "THE EFFECT OF AIR-DRYING, FREEZE-DRYING AND STORAGE ON THE QUALITY AND ANTIOXIDANT ACTIVITY OF SOME SELECTED BERRIES", Journal of Food Processing and Preservation 33 (2009) 11–21