Osmotic dehydrated raspberries: Changes in physical aspects and bioactive compounds.

SETTE, P; FRANCESCHINIS, L.; SCHEBOR, C.; SALVATORI, D

DRYING TECHNOLOGY

TAYLOR & FRANCIS INC

Lugar: Londres; Año: 2015 vol. 33 p. 659 - 670

0737-3937

Raspberries are very labile fruits that have a short postharvest life; therefore, there is a need to develop alternative storage and processing methods for extending their shelf-life. The effect of wet (WI) and dry (DI) sucrose infusions (aw = 0.85) on color and bioactive compounds of raspberries has been studied. Additives were included: citric acid, sodium bisulfite, or both. Moisture content decreased from 85% (w/w) for control fruit to approximately 51% (w/w) for infused samples. The shrinkage of fruits was approximately 27% and 46% after WI and DI, respectively. No major color changes occurred, except for WI-bisulfite treatment. Although the total polyphenols and anthocyanin content were significantly reduced in fruits during osmotic dehydration, mainly due to the dilution effect to the medium, 100 g serving of processed raspberries would supply, in some cases, over 50% of polyphenols provided by a glass of wine. The proposed infusion dehydration methods may be considered an alternative to produce shelf-stable products based on raspberries, with an improved quality in terms of appearance.