Acta Scientiarum Polonorum Technologia Alimentaria

Background.Thestrawberry tree (Arbutus unedo L.) fruit contains a higher amount of nutrients and bioactive compounds than many other cultivated species, however, the edible use of this fruit is currently not widespread. In this study, the influences of vacuum drying have been investigated in terms of changing of some nutritional characteristics, antioxidant properties, and colour.

Material and methods. Fruits were collected from Çanakkale province in Turkey and next vacuum dried. Ethyl oleate and water blanching pre-treatments were applied to fruits before drying. Ascorbic acid, reducing sugar, minerals, colour, total phenolic content, DPPH radical scavenging activity, β-carotene bleaching activity and HMF formation were determined.

Results. The EO pretreatment shortened the drying time more than WB and gives a higher β-carotene bleaching activity, lower HMF and higher yellowness and brightness of external colour characteristics.

Conclusions. In this research, the effects of vacuum drying process on the colour, antioxidant activity and nutritional characteristics of fruit have been determined and it has been concluded that the strawberry tree fruit is assessable in food industry by drying due to rich nutritional components, antioxidant activity and attractive colour of the fruit.