Perceptions of the health and convenience characteristics of fresh and dried fruits

Sijtsema, S.J.; Jesionkowska, K.; Symoneaux, Ronan; Konopacka, Dorota; Snoek, Harriëtte M.

doi:10.1016/j.lwt.2012.04.027

Cited by 37 publications

(35 citation statements)

References 16 publications

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“…After convective drying (CD), the osmo‐treated sour cherries become similar to raisins and may be consumed as a ready‐to‐eat snack. According to recent consumer research (Bonazzi and others ; Sijtsema and others ), such a sour cherry product would have a chance to be accepted by European citizens as a popular fruit snack, on condition that the product would retain the strong functional properties of fresh fruit. Unfortunately the production process of such a product is time‐consuming and energetically demanding.…”

Section: Introductionmentioning

confidence: 99%

Effects of Ultrasound Assistance on Dehydration Processes and Bioactive Component Retention of Osmo‐Dried Sour Cherries

Siucińska

Mieszczakowska-Frąc

Połubok

et al. 2016

Journal of Food Science

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Despite having numerous health benefits, dried sour cherries have proven to be more acceptable to consumers when infused with sugar or other sweeteners to enhance their flavor, which, in turn, leads to serious anthocyanin losses. For this reason, a consideration was made for the application of ultrasound to accelerate solid gain and shorten drying time, thus favoring bioactive component retention. To determine the usefulness of ultrasound as a tool for sour cherry osmotic infusion enhancement, the effect of sonication time on dehydration effectiveness, as well as the stability of bioactive components during osmotic treatment and consecutive convective drying, was investigated. Fruits were osmo-dehydrated using a 60% sucrose solution for 120 min (40 °C), during which, ultrasound of 25 kHz (0.4 W/cm(2) ), was applied for 0, 30, 60, 90, and 120 min, after which, the fruits were convectively dried. In the range of the applied ultrasound energy no significant effect of sonication on mass transfer intensification was observed; moreover, longer acoustic treatment seemed to retard moisture removal during subsequent convective drying, which can be related to the breakdown of the parenchyma cell walls caused by the prolonged ultrasound (US) action. It was concluded that although US assistance could be considered neutral for bioactive component retention, excessive sonication time can lead to some anthocyanin deterioration. According to high-performance liquid chromatography analysis, the particular anthocyanin alterations, both during dehydration and final drying, occurred in a similar way. Sonication time prolongation caused approximately 10% more bioactive compound deterioration, than earlier, shorter trials.

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Section: Introductionmentioning

confidence: 99%

Effects of Ultrasound Assistance on Dehydration Processes and Bioactive Component Retention of Osmo‐Dried Sour Cherries

Siucińska

Mieszczakowska-Frąc

Połubok

et al. 2016

Journal of Food Science

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“…In modern populations, dried fruits represent a relatively small proportion of human diets, which is more significant in hot, dry climates. Both the general public and research community in Western countries generally perceive dried fruits as a less attractive, albeit shelf-stable, equivalent to fresh fruits ( 12 ). High sugar content, loss of vitamins and other unstable nutrients, as well as potential presence of contaminants, may be viewed as detrimental, unhealthy attributes of traditional dried fruits, when compared to their raw counterparts.…”

Section: Introductionmentioning

confidence: 99%

Dried Fruit Intake and Cancer: A Systematic Review of Observational Studies

Mossine

Mawhinney

Giovannucci

2020

Advances in Nutrition

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Insufficient intake of total fruits and vegetables is linked to an increased cancer risk, but the relation is not understood for dried fruits. Dried fruits are generally perceived, by both consumers and researchers, as a less attractive but shelf-stable equivalent to fresh fruits and constitute a small but significant proportion of modern diets. Chemical compositions of raw and dried fruits, however, may differ substantially. Several clinical and laboratory intervention studies have reported the protective effects of dehydrated fruits against the progression of some cancers and the modulating effects of dried fruits on common cancer risk factors. In this systematic review, we identified, summarized, and critically evaluated 9 prospective cohort and 7 case-control studies that examined the relations between traditional dried fruit (raisins, prunes, dates) consumption and cancer risk in humans. Prospective cohort studies determined that significant reductions in relative risk of precancerous colorectal polyps, incidence of prostate cancer, or mortality from pancreatic cancer, by, respectively, 24%, 49%, and 65%, were associated with 3–5 or more servings of dried fruits per week. Selected case-control studies revealed inverse associations between dried fruit intake and risk of cancer as well. The reported associations were comparable to or stronger than those observed for total or raw fruits. Although the small number and high heterogeneity impede meta-analysis of these studies, we conclude that currently available data provide some initial evidence that consumption of dried fruits may be associated with a lower cancer incidence or mortality in populations. The data suggest that higher intake of raisins and other dried fruits may be important in the prevention of cancers of the digestive system. Because only a limited number of health outcome and dried fruit intake relations have been evaluated in prospective studies to date, reanalyzing existing high-quality epidemiological data may expand the knowledge base.

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“…In the world of constant rush and stress, chronic diseases are increasingly diagnosed in ever younger people. An easy access to food products rich in antioxidants could contribute to their higher intake, so the effort of looking for a new assortment that would draw the attention of potential consumers to such products becomes justified (Sijtsema et al 2012).…”

Section: Introductionmentioning

confidence: 99%

The Effect of Hybrid Drying (Convective-Microwave-Ultrasound) on the Bioactive Properties of Osmo-Treated Sour Cherries

Celejewska

Mieszczakowska-Frąc

Konopacka

2018

Journal of Horticultural Research

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The aim of the study was to assess the usefulness of hybrid drying methods (convective-microwave and convective-microwave-ultrasound) for sour cherry fruit preservation compared to convective drying. As the raw material, three sour cherry cultivars varying in quality characteristics (‘Łutówka’, ‘Debreceni Bötermo’, ‘Nefris’) were used. Before drying, fruits were subjected to osmotic treatment. Three different drying methods were examined: 1) convective (C), 2) hybrid with microwaves (C-MV) and 3) hybrid with microwaves and ultrasound (C-MV-US). As the quality indicators of the investigated processes, the changes in chemical composition, including alterations in the main groups of bioactive components, as well as in the antioxidant potential were monitored at each production stage. It was found that, when compared to convective drying, the use of the hybrid techniques allowed the drying time to be reduced from 9 to just 3 hours. Furthermore, employing hybrid drying eliminated the problems associated with the dehydration barrier observed during convective drying of the cultivar ‘Debreceni Bötermo’. Regrettably, although the ultrasound used as the additional source of energy in the hybrid method slightly improved water evaporation, in general no significant effect on the retention of phenolic compounds was found. Irrespectively of the drying method, the effect of the cultivar proved to be crucial to the quality of the final product. Under the same processing conditions, ‘Nefris’ turned out to be the most promising cultivar for producing ready-to-eat fruit snacks of high nutritional value.

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Perceptions of the health and convenience characteristics of fresh and dried fruits

Cited by 37 publications

References 16 publications

Effects of Ultrasound Assistance on Dehydration Processes and Bioactive Component Retention of Osmo‐Dried Sour Cherries

Effects of Ultrasound Assistance on Dehydration Processes and Bioactive Component Retention of Osmo‐Dried Sour Cherries

Dried Fruit Intake and Cancer: A Systematic Review of Observational Studies

The Effect of Hybrid Drying (Convective-Microwave-Ultrasound) on the Bioactive Properties of Osmo-Treated Sour Cherries

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