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The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries

Wiktor, Artur; Chadzynska, Magdalena; Rybak, Katarzyna; Dadan, Magdalena; Witrowa-Rajchert, Dorota and Nowacka, Malgorzata (2022) The Influence of Polyols on the Process Kinetics and Bioactive Substance Content in Osmotic Dehydrated Organic Strawberries. Molecules, 27 (4), p. 1376.

[thumbnail of Wiktor et al. molecules-27-01376-v2.pdf] PDF - Published Version - English


In recent years, an increasing interest in reducing sugar consumption has been observed and many studies are conducted on the use of polyols in the osmotic dehydration process to obtain candied or dried fruits. The studies in the literature have focused on the kinetics of the process as well as the basic physical properties. In the scientific literature, there is a lack of investigation of the influence of such polyol solutions such as sorbitol and mannitol used as osmotic substances during the osmotic dehydration process on the contents of bioactive components, including natural colourants. Thus, the aim of the study was to evaluate the impact of polyols (mannitol and sorbitol) in different concentrations on the process kinetics and on chosen physical (colour and structural changes) as well as chemical (sugars and polyol content, total anthocyanin content, total polyphenol content, vitamin C, antioxidant activity) properties of osmotic-dehydrated organic strawberries. Generally, the results showed that the best solution for osmotic dehydration is 30% or 40% sorbitol solutions, while mannitol solution is not recommended due to difficulties with preparing a high-concentration solution and its crystallization in the tissue. In the case of sorbitol, the changes of bioactive compounds, as well as colour change, were similar to the sucrose solution. However, the profile of the sugar changed significantly, in which sucrose, glucose, and fructose were reduced in organic strawberries and were partially replaced by polyols.

EPrint Type:Journal paper
Keywords:strawberry; osmotic dehydration; polyols; polyphenols; antioxidants; vitamin C; polyphenols; anthocyanins; sugar profile; colour; structure
Agrovoc keywords:
osmotic dehydration -> osmotic drying
Subjects: Food systems > Food security, food quality and human health
Food systems > Processing, packaging and transportation
Food systems
Research affiliation: European Union > CORE Organic > CORE Organic Cofund > Joint call with SUSFOOD2 – 2019 > MILDSUSFRUIT
Deposited By: Tylewicz, Dr Urszula
ID Code:44232
Deposited On:30 Jun 2022 11:20
Last Modified:30 Jun 2022 11:20
Document Language:English
Refereed:Peer-reviewed and accepted

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