Effect of Osmotic Dehydration Under High Hydrostatic Pressure on Microstructure, Functional Properties and Bioactive Compounds of Strawberry (Fragaria Vesca)

Autores UPV
Revista Food and Bioprocess Technology


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.