Changes in color and anthocyanin content of different dried products based on sweet cherries

FRANCESCHINIS, L.; NATALIA SOSA; DANIELA M. SALVATORI

Mar del Plata

Congreso; Interim Meeting of the International Color Association; 2010

Grupo Argentino del Color e International Color Association

It is widely known that quality properties of fruits can be affected by drying processing. The effect of different pretreatments and dehydration methods on color and anthocyanin content of two products, discs and dices, obtained from sweet cherries (Lapins var.) was analyzed. The applied pretreatments and drying methods caused different effects on color and anthocyanin (Acy) retention when compared to the fresh fruit. In general, both discs and dices, exhibited an increase in h values upon dehydration, in agreement with Acy pigment decrease. Total Acy content was higher in the freeze-dried fruits; however, SI pretreatment caused an important decrease in the anthocyanin content. Samples with sugar infusion prior to air drying presented the highest Acy degradation index. Better quality products were obtained from cherry dices (small pieces) than discs (halves). Lapins var.) was analyzed. The applied pretreatments and drying methods caused different effects on color and anthocyanin (Acy) retention when compared to the fresh fruit. In general, both discs and dices, exhibited an increase in h values upon dehydration, in agreement with Acy pigment decrease. Total Acy content was higher in the freeze-dried fruits; however, SI pretreatment caused an important decrease in the anthocyanin content. Samples with sugar infusion prior to air drying presented the highest Acy degradation index. Better quality products were obtained from cherry dices (small pieces) than discs (halves).Lapins var.) was analyzed. The applied pretreatments and drying methods caused different effects on color and anthocyanin (Acy) retention when compared to the fresh fruit. In general, both discs and dices, exhibited an increase in h values upon dehydration, in agreement with Acy pigment decrease. Total Acy content was higher in the freeze-dried fruits; however, SI pretreatment caused an important decrease in the anthocyanin content. Samples with sugar infusion prior to air drying presented the highest Acy degradation index. Better quality products were obtained from cherry dices (small pieces) than discs (halves).