Valorization of postharvest sweet cherry discard for the development of dehydrated fruit ingredients: compositional, physical, and mechanical properties

FRANCESCHINIS, LORENA; SETTE, PAULA; SALVATORI, DANIELA; SCHEBOR, CAROLINA

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Año: 2018

0022-5142

BACKGROUND: Sweet cherries are an excellent source of phenolic compounds, which may contribute to a healthy diet. Theobjective of this work was to generate dehydrated ingredients from postharvest discard of sweet cherries.RESULTS: Four dried ingredients were obtained from fresh sweet cherry discard (Lapins var.) using an osmotic dehydrationpretreatment and freeze drying or air drying. The ingredients showed an important phenolic contribution (2.8?6.6 g gallic acidkg−1 of product) and preserved the natural color of the fruit to a great extent. Freeze-dried ingredients were less hygroscopicthan air-dried ones, and presentedwith a softer texture. All the ingredientswere in a supercooled state at room temperature (Tgrange: −23.0 to −18.8 ∘C). Sugar infusion pretreatment caused a decrease in water sorption capacity andmolecular mobility; italso reduced the initial rehydration rate.CONCLUSION: Relevant differences in nutritional and structural characteristics of the ingredients were observed dependingon the processing method used. These ingredients could be incorporated into different processed foods, such as snacks,cereal mixtures, cereal bars, and bakery and confectionery products. Air-dried control ingredients presented better nutritionalqualities and air-dried sweet cherries with sugar infusion pretreatment could be appropriate ingredients for applications wheresweet flavor and slow rehydration rate are required.© 2018 Society of Chemical Industry