The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries

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 chokeb...

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Main Authors: Jolanta Kowalska, Andrzej Lenart, Sylwia Roszkowska, Hanna Kowalska
Format: Article
Language:English
Published: Scientific Agricultural Society of Finland 2019-12-01
Series:Agricultural and Food Science
Online Access:https://journal.fi/afs/article/view/82721
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author Jolanta Kowalska
Andrzej Lenart
Sylwia Roszkowska
Hanna Kowalska
author_facet Jolanta Kowalska
Andrzej Lenart
Sylwia Roszkowska
Hanna Kowalska
author_sort Jolanta Kowalska
collection DOAJ
description 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.
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spelling doaj.art-7034ee23e87a46edbc6b807329fca0c32022-12-22T02:13:19ZengScientific Agricultural Society of FinlandAgricultural and Food Science1459-60671795-18952019-12-0128410.23986/afsci.82721The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberriesJolanta KowalskaAndrzej LenartSylwia RoszkowskaHanna Kowalska0Warsaw University of Life Sciences (WULS), PolandThe 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.https://journal.fi/afs/article/view/82721
spellingShingle Jolanta Kowalska
Andrzej Lenart
Sylwia Roszkowska
Hanna Kowalska
The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries
Agricultural and Food Science
title The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries
title_full The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries
title_fullStr The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries
title_full_unstemmed The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries
title_short The influence of chokeberry juice and inulin as osmotic-enriching agents in pre-treatment on polyphenols content and sensory quality of dried strawberries
title_sort influence of chokeberry juice and inulin as osmotic enriching agents in pre treatment on polyphenols content and sensory quality of dried strawberries
url https://journal.fi/afs/article/view/82721
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