“…Although novel non-thermal technologies can also have an effect on the concentration of health-promoting compounds such as anthocyanins, overall, results obtained so far suggest that if a loss of phytochemicals is produced after non-thermal processing, this would be smaller compared to that obtained after a traditional thermal treatment (Marszałek, et al, 2015b;Marszałek, Woźniak, Kruszewski, & Skąpska, 2017). The phytochemical content and quality of fresh and processed strawberries depends on several factors including season, maturity, variety, and processing conditions including treatment intensity and duration (Ban, et al, 2018;Oszmiański, Lachowicz, Gorzelany, & Matłok, 2018;Salvador, Rocha, & Silvestre, 2015;Šamec, Maretić, Lugarić, Mešić, Salopek-Sondi, & Duralija, 2016;Xie, et al, 2015). This has to be calculated for each process independently and needs to be considered when calculating the dietary intake of these compounds from processed strawberries and strawberry-based products.…”