Kowalska Jolanta, Kowalska Hanna, Marzec Agata, Brzeziński Tomasz, Samborska Kinga, Lenart Andrzej
1Department of Biotechnology, Microbiology and Food Evaluation, Division of Food Quality Evaluation, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW, 159c Nowoursynowska St, 02-776 Warsaw, Poland.
2Department of Food Engineering and Process Management, Faculty of Food Sciences, Warsaw University of Life Sciences, 159c Nowoursynowska St, 02-776 Warsaw, Poland.
Food Sci Biotechnol. 2018;27(3):799-807. doi: 10.1007/s10068-018-0304-6. Epub 2018 Jan 24.
The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwave-vacuum drying applying to obtain dried pro-health-promoting strawberries. The research material was strawberries, which were dehydrated in sucrose and sucrose with chokeberry juice concentrate addition, and then subjected to microwave-convection-vacuum or freeze-drying. Analyses were conducted to determine the influence of the applied processes on vitamin C content, total polyphenols, antioxidant activity, and sensory properties in dried fruit. Study results confirmed the possibility of using a chokeberry juice concentrate as a component of the osmotic solution, especially with regard to polyphenolics content and antioxidant activity. In addition, convection-microwave-vacuum drying was shown to be a promising technology for the production of dried strawberries, with high pro-health potential and acceptable sensory qualities.
本研究的目的是确定将浓缩黑果腺肋花楸汁用作渗透溶液的成分以及采用对流-微波-真空干燥来制备具有促进健康功效的草莓干的可能性。研究材料为草莓，将其在蔗糖以及添加了浓缩黑果腺肋花楸汁的蔗糖中进行脱水处理，然后进行微波-对流-真空干燥或冷冻干燥。开展分析以确定所采用的工艺对干燥果实中维生素C含量、总多酚、抗氧化活性和感官特性的影响。研究结果证实了将浓缩黑果腺肋花楸汁用作渗透溶液成分的可能性，尤其是在多酚含量和抗氧化活性方面。此外，对流-微波-真空干燥被证明是一种用于生产草莓干的有前景的技术，具有较高的促进健康潜力和可接受的感官品质。
