Bioactive, Physicochemical and Sensory Properties as Well as Microstructure of Organic Strawberry Powders Obtained by Various Drying Methods

Abstract

<jats:p>This study compared the quality of organic strawberry powders, obtained by convective drying (CD), freeze drying (FD) and spray drying (SD) methods. In the study, such analyses were performed: the content of vitamin C and polyphenols by liquid chromatography method, antioxidant activity using ABTS+• radicals, microstructure using a scanning microscope, sensory quality by profile method and the determination of the physicochemical properties. The FD powders were characterised by the highest content of vitamin C and polyphenols, obtained values were close to fresh strawberries after conversion to the dry matter content. The content of these ingredients in CD and SD powders was lower by 55%–80% for vitamin C, and 80% for the polyphenols content. Strawberry flavour was most beneficial for the FD powders, while smoothness and homogeneity of appearance were equally rated for the FD and SD powders. Strawberry powders are a concentrate source of bioactive compounds and, therefore, the FD powders should especially be mainly used as a valuable component of high-value foods, especially functional foods, while CD and SD powders can be used to enrich food with vitamin C and as a valuable natural flavour and colouring component, replacing food additives.</jats:p>

Multivariate analysis of strawberry experiments: where are we now and where can we go?

“…As new studies evaluate a growing amount of traits aiming at better explaining the phenomena (e.g., Martínez et al, 2017;Habibzadeh et al, 2019;Sadowska et al, 2020), the challenge of summarizing the complex results into a succinct and easy-to-interpret recommen-dation arisen. Dierently from an approach in which a post-hoc test, e.g., Tukey's honest signicance test is used, we have shown here how treatments in experiments with strawberry can be ranked from most desired to most undesired based on the values of several traits (Fig.…”

“…Sensory characteristics such as total soluble solids content, total titratable acidity, and their relationship, are essential to winning over consumers, as well as physical coloring characteristics (Adak et al, 2017;Diel et al, 2018;Gaston et al, 2020). Besides, esh rmness or resistance to penetration is essential to increase the shelf-life of fruits (Diel et al, 2018;Rahman et al, 2016).…”

Influence of Freezing and Different Drying Methods on Volatile Profiles of Strawberry and Analysis of Volatile Compounds of Strawberry Commercial Jams

“…In addition, their harvest seasons are brief and, therefore, the fruits are not available all year round, which limits their commercialization and consumption. In order to take advantage of the nutritional benefits of strawberry, drying the fruits to produce a powder represents one of the possible conservation methods to extend shelf-life, as well as potentially increase the use of the fruit [ 8 ]. It is possible for dried fruits or foods to be easily stored for long periods, due to a decrease in water content, which can also help in the production of new functional food products.…”

“…The dried fruits can be used in food formulations, and this approach has great importance for consumers and the food industry. In fact, recent studies have reported the application of fruit powders as functional ingredients in foods such as desserts, food concentrates, dietary supplements, and fruit teas [ 8 ]. Different drying methods are viable options for production of strawberry powders, including oven-drying, natural air-drying, microwave-drying, and freeze-drying.…”

Wild Strawberry Fragaria vesca L.: Kinetics of Fruit Drying and Quality Characteristics of the Dried Fruits

“…However, this decrease was already much higher at the drying temperature of 60 • C. Studies on the convection drying of strawberry fruits at 50 and 60 • C showed that the greatest decrease in antioxidant activity occurred during the first 100 min of the process [45]. Sadowska et al [50] dried strawberry fruits by various methods (convection drying, freeze-drying, spray drying) and found that the smallest changes in the antioxidant activity and content of bioactive compounds occurred during freeze-drying, while the largest changes were observed after convection drying. Özşen and Erge [51] analyzed changes in the activity of bioactive compounds during the heating of wild strawberry pulp at 60-90 • C in a time from 0 to 80 min.…”