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This study examined the effects of combining osmotic dehydration with high hydrostatic pressure (HHP) treatment on strawberries. Strawberry slices were osmotically dehydrated in a 40° Brix sugar solution and then treated with HHP at pressures from 100-500 MPa for 10 minutes. Samples were stored at 5°C for 14 days and then analyzed. The results showed that HHP treatment at 400 MPa maintained high levels of antioxidant activity, total phenolic content, and vitamin C compared to lower pressure treatments or un

Author

Jeniffer Ayala Garcia

Language

EN