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Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca) |
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| Authors: | Yissleen Núñez-Mancilla Antonio Vega-Gálvez Mario Pérez-Won Liliana Zura Purificación García-Segovia Karina Di Scala |
| Affiliation: | 1. Department of Food Engineering, Universidad de La Serena, Av. Raúl Bitrán s/n, Box 599, La Serena, Chile 2. CEAZA, Center for Advanced Studies in Arid Zones, Universidad de La Serena, Av. Raúl Bitrán s/n, Box 599, La Serena, Chile 3. CUINA Group, Food Technology Department, Universidad Politécnica de Valencia, Con. De vera s/n, 46022, Valencia, Spain 4. Food Engineering Research Group, Facultad de Ingeniería, Universidad Nacional de Mar del Plata, Av. Juan B. Justo 4302, Mar del Plata, 7600, Buenos Aires, Argentina 5. CONICET (Consejo Nacional de Investigaciones Científicas y Técnicas), Buenos Aires, Argentina |
| Abstract: | Sliced strawberries were subjected to combined osmotic dehydration (40 °Brix) and high hydrostatic pressure (HHP) at 100, 200, 300, 400 and 500 MPa for 10 min. This research was carried out to study the effects of pressure on firmness, polysaccharides, total dietary fibre and microstructure, functional properties (rehydration ratio and water holding capacity) and bioactive compounds (anthocyanins, flavonoid and total phenolic). HHP affected the texture of the fruits leading to soft fruits due to increasing pressure. Fruit microstructure evidenced influence of pressure presenting the pressurised samples irregular matrices compared to samples treated at 0.1 MPa (control samples). Polysaccharides increased with pressure. Total dietary fibre, anthocyanins, flavonoids and total phenolic content showed a decrease with pressure when compared to control samples. Based on results, minor alterations of the mentioned quality parameters were evidenced when working in the range of 300–500 MPa. |
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