Osmotic dehydrated raspberries: changes in physical and bioactive compounds.

SETTE PAULA; FRANCESCHINIS LORENA; SCHEBOR CAROLINA; SALVATORI DANIELA

DRYING TECHNOLOGY

TAYLOR & FRANCIS INC

Lugar: Londres; Año: 2015 vol. 33 p. 1 - 12

0737-3937

Raspberries are very labile fruits that have a short postharvestlife; therefore, there is a need to develop alternative storage and processingmethods for extending their shelf-life. The effect of wet (WI)and dry (DI) sucrose infusions (aw = 0.85) on color and bioactivecompounds of raspberries has been studied. Additives were included:citric acid, sodium bisulfite, or both. Moisture content decreasedfrom 85% (w/w) for control fruit to approximately 51% (w/w) forinfused samples. The shrinkage of fruits was approximately 27%and 46% after WI and DI, respectively. No major color changesoccurred, except for WI-bisulfite treatment. Although the totalpolyphenols and anthocyanin content were significantly reduced infruits during osmotic dehydration, mainly due to the dilution effectto 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 analternative to produce shelf-stable products based on raspberries,with an improved quality in terms of appearance.