Abstract
The aim of this study was to investigate the effect of a pretreatment, performed by a combined method based on blanching, ultrasound, and vacuum application, on the kinetics of osmotic dehydration and selected quality properties such as water activity, color, and bioactive compound (polyphenols, flavonoids, and anthocyanins) content. The pretreatment was carried out using blanching, reduced pressure, and ultrasound (20 min, 21 kHz) in various combinations: Blanching at reduced pressure treatment conducted three times for 10 min in osmotic solution; blanching with reduced pressure for 10 min and sonicated for 20 min in osmotic solution; and blanching with 20 min of sonication and 10 min of reduced pressure. The osmotic dehydration was performed in different solutions (61.5% sucrose and 30% sucrose with the addition of 0.1% of steviol glycosides) to ensure the acceptable taste of the final product. The changes caused by the pretreatment affected the osmotic dehydration process by improving the efficiency of the process. The use of combined pretreatment led to an increase of dry matter from 9.3% to 28.4%, and soluble solids content from 21.2% to 41.5%, lightness around 17.3% to 56.9%, as well as to the reduction of bioactive compounds concentration until even 39.2% in comparison to the blanched sample not subjected to combined treatment. The osmotic dehydration caused further changes in all investigated properties.
Highlights
Cranberries are known as fruits rich in bioactive compounds, which provide positive effects and health benefits to the human body
Osmotic dehydration (OD) is a process in which sugars are used to partially remove water from the material, and as an introduction of ingredients of the osmotic solution, usually sucrose, which has a beneficial effect on changing the flavor profile of the product
Based on the results presented in the current study it can be stated that ruptured cellular structure and liberated chemicals were more susceptible for enzymatic degradation as the activity of enzymes was modified by sonication
Summary
Cranberries are known as fruits rich in bioactive compounds, which provide positive effects and health benefits to the human body. The abundance of bioactive compounds contained in cranberries are used in a medicine to treat urinary tract infections, gastrointestinal diseases, and support the neurological and cardiovascular conditions. Fresh cranberry is very sour, which is why its direct consumption and application is limited. A sugar addition is required during processing in order to improve the taste of the fruit and to achieve consumers’ acceptance. Osmotic dehydration (OD) is a process in which sugars are used to partially remove water from the material, and as an introduction of ingredients of the osmotic solution, usually sucrose, which has a beneficial effect on changing the flavor profile of the product. One of the main disadvantages of OD is time consumption [2]
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