Abstract
Strawberry berries are a valuable product rich in vitamins, anthocyanins, and polyphenolic compounds that have antioxidant effects on human health. However, due to the deterioration and seasonal availability, the issue of their long-term storage is highly relevant. Freeze-drying, a modern preservation method, preserves their properties during storage. Since the drying process can affect the appearance, nutrient content, and antioxidant activity of berries, the purpose of this study was to investigate the effects of freeze-drying parameters on the content of anthocyanins and polyphenols in Albion variety strawberries. The heating temperatures of the freeze-drying were 35°C, 40°C, 45°C, and 50°C, and the sublimation process times were 18, 20, and 22 hours. Optimal conditions were found: a shelf temperature of 45°C and 18 hours of drying. These conditions preserved both the strawberries' initial qualities and their high anthocyanin content, with only an 8.4% decrease. Similarly, polyphenol content decreased by 3.9%, while the strawberries maintained strong antioxidant activity.
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Claims 5
Claim · model-written summary
A shelf temperature of 45°C and 18 hours of drying were optimal for strawberries.
- Taxon
- strawberries
_single2.jpg?width=60)
Fragaria ×ananassat0 - Outcome
- a shelf temperature of 45°C and 18 hours of dryinge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
e0“Optimal conditions were found: a shelf temperature of 45°C and 18 hours of drying.”
t0“strawberries”
Claim · model-written summary
Under the optimal drying conditions, strawberry anthocyanin content decreased by only 8.4%.
- Taxon
- strawberriesFragaria ×ananassae1
- Treatment
- a shelf temperature of 45°C and 18 hours of dryinge0
- Outcome
- anthocyanin contente1
- Direction
- decreasee1
- Value
- 8.4%e1
- Comparator
- strawberries' initial qualitiese1
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a shelf temperature of 45°C and 18 hours of drying”
e1“These conditions preserved both the strawberries' initial qualities and their high anthocyanin content, with only an 8.4% decrease.”
Claim · model-written summary
Under the optimal drying conditions, strawberry polyphenol content decreased by 3.9%.
- Taxon
- strawberriesFragaria ×ananassat0
- Treatment
- a shelf temperature of 45°C and 18 hours of dryinge0
- Outcome
- polyphenol contente1
- Direction
- decreasede1
- Value
- 3.9%e1
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“a shelf temperature of 45°C and 18 hours of drying”
e1“polyphenol content decreased by 3.9%”
t0“strawberries”
Claim · model-written summary
Strawberries maintained strong antioxidant activity after optimal freeze-drying.
- Taxon
- strawberriesFragaria ×ananassae0
- Outcome
- strong antioxidant activitye0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“the strawberries maintained strong antioxidant activity”
Claim · model-written summary
The optimal conditions preserved strawberries’ initial qualities.
- Taxon
- strawberriesFragaria ×ananassae0
- Outcome
- strawberries' initial qualitiese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“These conditions preserved both the strawberries' initial qualities”
The same questions in other papers
processing · quality: phytochemicals · Fragaria x ananassa (strawberry)Positive and negative results
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- positive
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See all 9 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.