“…Fresh banana, strawberry, mango, avocado, apple, and raspberry, pureed in the presence of trehalose and dried at 25-50°C, kept their color and aroma during prolonged storage. Volatile aromatics are trapped within the trehalose nonpermeable glass and released only after reconstitution of the product (Ohtake & Wang, 2011). Because of its shielding properties, trehalose has been included as a food additive in japanese rice cake for protection against low temperature and freezing stresses (Ohtake & Wang, 2011).…”