Color and bioactive compounds characteristics on dehydrated sweet cherry products

LORENA FRANCESCHINIS; PAULA SETTE; CAROLINA SCHEBOR; DANIELA SALVATORI

FOOD AND BIOPROCESS TECHNOLOGY

SPRINGER

Lugar: Berlin; Año: 2015 vol. 8 p. 1716 - 1729

1935-5130

It is widely known that quality properties of fruits can be affected by drying processes. The approach was the quality improvement of dried cherry products through the application of combined technologies of drying and pretreatments. The objective of this work was to analyze the effect of blanching or sugar infusion prior to air-drying or freeze-drying on quality properties such as color, bioactive compounds, and antiradical power of two cherry products (discs and dices). Air-drying caused darkening, whereas freeze-drying provoked higher lightness of discs compared to fresh fruit (p