Abstract
The objective of this study was to explain the effect of osmotic dehydration pre-treatment (chokeberry juice or inulin) and drying method (microwave-convective drying or freeze-drying) on polyphenols content, antioxidant activity and sensory properties of dried strawberries. The addition of a chokeberry juice concentrate to the osmotic solution significantly influenced the increase of polyphenols content in the fruit. Their content was significantly higher in the samples treated via osmotic dehydration in solutions containing the chokeberry juice concentrate, followed by freeze-drying and also by microwave-convective method. The ability to bind DPPH• radicals ranged from 40% in the dried strawberries without osmotic dehydration to 82% in fruit osmo-dehydrated in a mixture of inulin and the chokeberry juice concentrate and dried by freeze-drying. Study results indicate that the concentrated chokeberry juice and inulin can be used as beneficial osmotic substances. The dried strawberries can represent an alternative to snacks or may be attractive component of other products. One of the very attractive proposals for today’s increasingly demanding consumers can therefore be dried fruit snacks enriched with natural bioactive ingredients.
Highlights
Growing consumer awareness has recently been observed concerning the impact of nutrition on health and proper functioning of the body
The objective of this study was to analyze the effect of osmotic dehydration pre-treatment with a chokeberry juice concentrate and inulin as osmotic agents and two drying methods on polyphenols content, antiradical activity, and sensory properties of dried strawberries
E.g. from chokeberry which is rich in natural antioxidants or inulin with confirmed prebiotic attributes, is a good alternative to sucrose as an osmotic agent
Summary
Growing consumer awareness has recently been observed concerning the impact of nutrition on health and proper functioning of the body. Due to the seasonal character of fruits and short period of their availability in the fresh form, these are getting frozen on a wide scale and consumed throughout the year after defrosting. One of the treatments used to minimize defects of dried products is osmotic dehydration in sugar solutions used before drying (Aktas et al 2013) This process shortens the drying time and increases dryer efficiency (Yadav and Vir Sing 2014). From a nutritional point of view, sugar added into the osmo-dehydrated product is not preferred and it is advisable to replace it with other osmotic substances An alternative in this case may be a fruit juice, e.g. chokeberry juice rich in natural antioxidants or inulin characterized by a low glycemic index and probiotic properties (González-Herrera et al 2015, Kowalska et al 2017). The chokeberry fruit have a positive impact on human health, including e.g. anticarcinogenic effect, and reduce the risk of development of cardiovascular system diseases or diabetes (Jurikova et al 2017)
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