Effect of drying methods with the application of vacuum microwaves on the bioactive compounds, color, and antioxidant activity of strawberry fruits
Abstract
The objective of this study was to evaluate the application of vacuum-microwave drying (240, 360, and 480 W) in the production process of dehydrated strawberry and to compare and contrast the quality of these dehydrated strawberries in terms of their polyphenol compounds, concentration of some heat liable components, and color to that of freeze-dried, convective, and vacuum-dried strawberry. Thus, the effect of vacuum-microwave drying and other drying methods on the antioxidant activity of berries was evaluated. Whole fresh and dried fruits were assessed for phenolics (anthocyanins, flavanols, hydroxycinnamic acids, and flavonols), ascorbic acid, and antioxidant activity (all parameters were calculated on a dry matter basis). Analysis of data shows that ellagic acid and flavanol changes were affected by drying techniques and cultivar. Drying destroyed anthocyanins, flavanols, and ascorbic acid, and there was a significant decrease in antioxidant activity. The most striking result was that conventional and vacuum drying decreased antioxidant activity in both cultivars, whereas contradictory results were found for vacuum-microwave processed strawberry. This study has demonstrated that vacuum-microwave drying, especially at 240 W, can produce high-quality products, with the additional advantage of reduced processing times, compared to other processes such as freeze-drying.
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Processing methods including drying and pasteurization decrease the nutritional value of berries.
“In light of the decrease in nutritional value that occurs during processing methods, including drying and pasteurization, consumption of fresh or frozen whole berries as part of a regular diet may be better than intake of juices or extracts, which do not have the same nutritional profiles as whole berries.”
From Berries: emerging impact on cardiovascular health (2010) · cites this paper as [16]
Juices or extracts do not have the same nutritional profiles as whole berries.
“In light of the decrease in nutritional value that occurs during processing methods, including drying and pasteurization, consumption of fresh or frozen whole berries as part of a regular diet may be better than intake of juices or extracts, which do not have the same nutritional profiles as whole berries.”
From Berries: emerging impact on cardiovascular health (2010) · cites this paper as [16]
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“Total Polyphenol Content The solvent for analysis was prepared as described previously by Wojdyło et al. (2009).”
MethodSelf-citationXu, L., Cheng, J., Liu, X., et al. (2018) · LWT · doi:10.1016/j.lwt.2018.10.025 · Cited by 60 · see citing works
Effect of freezing and drying processes on the molecular traits of edible yellow mealworm
Melis, R., Braca, A., Mulas, G., Sanna, R., Spada, S., Serra, G., Fadda, M. L., Roggio, T., Uzzau, S., & Anedda, R. (2018) · Innovative Food Science & Emerging Technologies · doi:10.1016/j.ifset.2018.06.003 · Cited by 61 · see citing works
Dried strawberries as a high nutritional value fruit snack
Kowalska, J., Kowalska, H., Marzec, A., et al. (2018) · Food Science and Biotechnology · doi:10.1007/s10068-018-0304-6 · Cited by 56 · see citing works
“The negative correlation between vitamin C and dry matter contents is likely to result from vitamin C leaching during initial osmotic treatment and also from drying treatments [18].”
BackgroundChua, L. Y. W., Chua, B. L., Figiel, A., Chong, C. H., Wojdyło, A., Szumny, A., & Choong, T. S. Y. (2019) · Molecules · doi:10.3390/molecules24071397 · Cited by 55 · see citing works
“Additionally, the in rease in a tioxidant activity in dried leaves compare to fresh leaves may be the result of Maillard reaction, producing Maillard reaction produc s (MRPs), with ntioxidant power [17].”
BackgroundSelf-citationEffect of dielectric microwave heating on the color and antiradical capacity of betanin
Gonçalves, L. C. P., Genova, B. M. D., Dörr, F. A., Pinto, E., & Bastos, E. L. (2013) · Journal of Food Engineering · doi:10.1016/j.jfoodeng.2013.03.022 · Cited by 53 · see citing works
“This result can be explained by the formation of brown compounds through Maillard reactions, as described previously for betalains and anthocyanins subjected to conventional heating during processing (Wojdyło et al., 2009).”
BackgroundLiu, H., Liu, J., Lv, Z., et al. (2019) · Journal of Food Science and Technology · doi:10.1007/s13197-019-03720-x · Cited by 53 · see citing works
Chua, L. Y. W., Chua, B. L., Figiel, A., et al. (2019) · Molecules · doi:10.3390/molecules24081625 · Cited by 52 · see citing works
Self-citation
- Authors
- Wojdyło, A., Figiel, A., & Oszmiański, J.
- Affiliations
- Wrocław University of Environmental and Life Sciences (PL)
- Corresponding author
- Wojdyło, Aneta
- Venue
- Journal of Agricultural and Food Chemistry
- Publisher
- American Chemical Society (ACS)
- Published
- 2009-02-25
- Volume
- 57
- Issue
- 4
- Pages
- 1337-1343
- ISSN
- 0021-8561 (ISSN-L)
- 1520-5118
- OpenAlex
- W2088401470
- Cited by
- 378
- References
- 0
- Citations by year
- 2026: 16 · 2025: 28 · 2024: 24 · 2023: 17 · 2022: 30 · 2021: 24 · 2020: 19 · 2019: 37 · 2018: 31 · 2017: 23 · 2016: 18 · 2015: 28 · 2014: 21 · 2013: 25 · 2012: 8
- FWCI
- 19.59
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Agricultural and Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
- Health Sciences › Medicine › Biochemistry › Phytochemicals and Antioxidant Activities
- Life Sciences › Agricultural and Biological Sciences › Food Science › Microencapsulation and Drying Processes
- Keywords
- microwave vacuum drying, strawberry, dried fruits, antioxidant activity, polyphenols, anthocyanins, flavan-3-ols, ellagic acid, vitamin C, color, freeze-drying, convective drying, drying temperature, cultivar differences
- MeSH terms
- Anthocyanins, Antioxidants, Ascorbic Acid, Color, Desiccation, Food Handling, Fruit, Microwaves, Vacuum, Fragaria, Flavonols
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