Dehydrofreezing: An Integrated Process Towards Better Bioactive Compounds
Retention in Strawberry Fruits
Wafa Hajji1,2*, Hela Gliguem1, Chaima Rekik1, Sihem Bellagha1 and Karim Allaf2
1Research Unit PATIO (UR17AGR01): Promoting Tunisian Natural and Agri-food Heritage through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, Tunisia
2La Rochelle University, Laboratory of Engineering Science for Environment (LaSIE), France
*Corresponding Author: Wafa Hajji, Research Unit PATIO (UR17AGR01): Promoting Tunisian Natural and Agri-food Heritage through Innovation, National Institute of Agronomy of Tunisia, University of Carthage, Tunisia.
November 29, 2021; Published: December 20, 2021
Dehydrofreezing process involves partially removing water before freezing. This treatment has been proposed in order to lessen the negative impacts of conventional or even accelerated freezing, especially on color quality and phytochemical compounds of high-water content fruits, such as strawberries. Indeed, in such cases, conventional freezing and thawing processes result in severe damage of the integrity of product’s cell structure due to the formation of ice crystals, which induce bioactive compounds losses.
Fresh samples and samples previously dehydrated up to different water contents (1, and 0.3 g/g db) were frozen at constant temperature of -30 °C and thawed at room temperature. The effects of water content (W) were investigated in terms of phenolic compounds retention and color examination, after thawing process. The obtained results show that lower sample water content implied equally: higher total polyphenol content (TPC), total flavonoids content (TFC) and higher total anthocyanins content (TAC). Moreover, the impact of moisture level on color characteristics and browning index was significant and very important with drying intensity. Therefore, partial removal of water is a promising solution to reduce the negative impacts of freezing on strawberry quality with total independence of freezing process and to improve phytochemical compounds retention.
Keywords: Strawberry Fruit; Pre-drying; Freezing; Phenolic Compounds; Color
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