Influence of power ultrasound on the main quality properties and cell viability of osmotic dehydrated cranberries

摘要

Highlights?US treatment has an impact on physical properties of cranberries.?Traditional methods (cutting and blanching) and US treatment was studied.?The impact of US treatment in different osmotic agent was investigated.?Combined treatments promoted a colour modification of cranberries.?Traditional operation combined with US treatment caused changes of cell survival.AbstractThe aim of the study was to investigate the effect of ultrasound treatment in two osmotic solutions, carried out at different time, on some physical properties, antioxidant activity and cell survival of cranberries. Ultrasound treatment was conducted at 21kHz for 30 and 60min in liquid medium: 61.5% sucrose solution and 30% sucrose solution with 0.1% steviol glycosides addition. Some samples before the ultrasound treatment were subjected to c