Effect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries

Abstract

The effect of pre-treatments on the colour of freeze-dried strawberries was studied. Strawberries were subjected to different ultrasound and osmotic dehydration conditions followed by freeze-drying. Two concentration levels of sucrose solution (25 and 50 % w/w) and four levels of processing time (from 10 min to 45 min) were studied. Also, ultrasound application without using an osmotic solution was studied. Colour was quantified with a colorimetric analysis (CIE LCh). Sonicated strawberries presented higher lightness (L) and lower hue (h) than fresh and non-treated strawberries (control samples). The sonicated and osmo-sonicated strawberries have presented a more reddish and vivid colour then the control samples.

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Acknowledgments

The authors thank the financial support provided through the Hatch Act, USDA, the College of Engineering at the University of Nebraska-Lincoln, USA and the Brazilian funding institutes CNPq and CAPES.

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Correspondence to Fabiano A. N. Fernandes.

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Garcia-Noguera, J., Oliveira, F.I.P., Weller, C.L. et al. Effect of ultrasonic and osmotic dehydration pre-treatments on the colour of freeze dried strawberries. J Food Sci Technol 51, 2222–2227 (2014). https://doi.org/10.1007/s13197-012-0724-x

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  • Keywords
  • Freeze-drying
  • Osmotic dehydration
  • Ultrasound
  • Colorimetric analysis
  • Strawberry