Chemical Composition, Antioxidant Capacity, and Sensory Quality of Dried Sour Cherry Fruits pre-Dehydrated in Fruit Concentrates

Abstract

The aim of this study was to determine the effect of combined drying methods by osmotic dehydration (OD) using several fruit concentrates (apple, blackcurrant, chokeberry, sour cherry, raspberry, quince, flowering quince) or sucrose solution, before combined drying involving convective drying (CD) and vacuum-microwave finish drying (VMFD), on the quality parameters (phenolic compounds, antioxidant activity, color, and other chemical parameters (titratable acidity, pH, dry matter, and water activity)) of dried sour cherry (DSC). OD in some concentrates resulted in enriching the DSC in polyphenols (from 6.4 to 22.4 % OD in sour cherry and chokeberry, respectively), especially in polymeric procyanidins (up to 1.5 times OD in the chokeberry concentrate), but it also reduced the content of anthocyanins (from 10.14 to 65.07 % OD in blackcurrant and sucrose solution, respectively). OD pre-treatment stimulated also the antioxidant activity and other chemical parameters of the DSC. The study revealed that DSC osmo-dehydrated prior to combined drying approach allowed for obtaining attractive final products.

The Effect of Selected Fruit Juice Concentrates Used as Osmotic Agents on the Drying Kinetics and Chemical Properties of Vacuum-Microwave Drying of Pumpkin

“…The increase in polyphenolic compounds was related to the penetration of solids from the osmotic solution to the dehydrated material. Similar results were observed during the dehydration of beetroots [25] and cherries [4] in concentrated chokeberry juice. Even greater increase in PC was obtained for pumpkin dehydrated in concentrated flowering quince juice.…”

“…In the case of pumpkin samples dehydrated in raspberry juice, the increase was only over 2 times. Similar results were obtained for cherries dehydrated in concentrated flowering quince and raspberry juices [4]. It can be concluded that the dehydration in osmotic solutions improves the quality of the final products in terms of the content of biologically active components [41].…”

“…From this point of view, osmotic pretreatment in concentrated juices increases the energy consumption of the entire drying process. However, osmotic dehydration in concentrate solutions prepared from fruits with beneficial bioactive compounds can significantly increase the quality of dried material [4,34].…”

“…Chokeberry fruits are known as an excellent source of polyphenolic compounds [3]. On the other hand, flowering quince and raspberry fruits can be also considered due to their attractive flavour and colour [4]. Therefore, concentrated fruit juices seem to be appropriate agents for osmotic dehydration (OD) of plant materials.…”

Development of smoothies from dehydrated products of strawberry and banana pulps obtained through foam‐mat drying

“…Thus, the use of sweeter and less acidic fruits, as well as the reconstitution matrix, influences the sweetness intensity of the smoothies. Indeed, other studies (Nowicka et al ., , ) showed that sweeter products were characterised with higher ratings to the degree of liking by consumers while the more acidic ones were less accepted. The results found in the present work are quite interesting, because even with the low degree of liking obtained using a hedonic scale (Table ), smoothies with milk presented appreciable percentages of ideal intensity of sweetness, showing that some consumers will accept lower sugar content, which is in line with the need to reduce Brazilian sugar consumption (Brasil, ).…”