Effect of Osmotic Dehydration Under High HydrostaticPressure on Microstructure, Functional Propertiesand Bioactive Compounds of Strawberry (Fragaria Vesca)

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.The authors gratefully acknowledge the Research Department of Universidad de La Serena, Chile for providing financial support to this investigation.Nunez-Mancilla, Y.; Vega-Galvez, A.; Perez-Won, M.; Zura, L.; García Segovia, P.; Di Scala, KC. (2014). Effect of Osmotic Dehydration Under High HydrostaticPressure on Microstructure, Functional Propertiesand Bioactive Compounds of Strawberry (Fragaria Vesca). Food and Bioprocess Technology. 7:516-524. doi:10.1007/s11947-013-1052-5S516524