LWT - Food Science and Technology 68 (2016) 168e173

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LWT - Food Science and Technology

journal homepage: www.elsevier.com/locate/lwt

The effects of ultrasound on quality and nutritional aspects of dried

sour cherries during shelf-life

ska*, D. Konopacka, M. Mieszczakowska-Fra c, A. Poubok
K. Siucin
Research Institute of Horticulture, Department of Fruit and Vegetable Storage and Processing, Konstytucji 3 Maja 1/3, 96-100, Skierniewice, Poland

a r t i c l e i n f o

a b s t r a c t

Article history:
Received 3 August 2015
Received in revised form
20 November 2015
Accepted 27 November 2015
Available online 8 December 2015

The aim of this study was to investigate whether ultrasound (US) assistance during the osmotic pretreatment of sour cherries has any inuence on quality and changes in the levels of bioactive compounds
present in dried product during storage using an accelerated shelf-life test. Sour cherries of Nefris variety were pitted in a frozen state and subjected to osmotic dehydration in a water bath tted with
ultrasound transducers (25 kHz, 0.4 W/cm2) and a shaking plate (30 rpm) in sucrose solution (60
Bx,
fruit to syrup ratio 1:4, 40
C) and then convectively dried (60
C, 9 h, 2.5 m/s). The osmotic dehydration
lasted 120 min with (60US) and without US (0US) treatment. The application of US resulted in the
enhancement of mass transfer after osmotic dehydration (higher dry matter content and lower water
activity in dried 60US sample in comparison to 0US). Storage caused the deterioration of anthocyanin
content and after 8 weeks of storage signicant differences between samples became visible. Samples
treated with US application had a lower antiradical capacity than those untreated. It can be anticipated
that ultrasound application had a negative inuence on anthocyanin content and may speed up the loss
of antioxidant potential.
2015 Published by Elsevier Ltd.

Keywords:
Prunus cerasus L.
Dehydration
Sonication
Anthocyanins
Storage

1. Introduction
Nowadays consumers are more and more aware of the health
benets connected with consuming food containing bioactive
substances. They pay more attention to reading labels and are ready
to pay more for consciously chosen products they recognize as
containing healthy ingredients. Maintaining the highest possible
content of compounds which naturally occur in fruit and vegetables
is of vital importance. But unfortunately during every step of processing nutritional value decreases to a greater or lesser extent.
Thus producers and researchers are forced to search for novel
techniques to retain such valuable components in products as
much as possible. One potential solution is applying ultrasonic
waves. Using ultrasound in the pretreatment stage and the nal
drying process is, on one hand, considered as good way of
enhancing mass transfer, but on the other hand, it can reduce the
product quality. Sour cherries are rich in antioxidants such as
phenolic compounds, especially anthocyanins. Their stability depends on temperature, the action of light, oxygen, metal ions and

* Corresponding author.

ska).
E-mail address: karolina.siucinska@inhort.pl (K. Siucin
http://dx.doi.org/10.1016/j.lwt.2015.11.055
0023-6438/ 2015 Published by Elsevier Ltd.

endogenous enzymes (Stintzing & Carle, 2004). Scientic evidence

exists to support both the positive (Deng & Zhao, 2008a; GamboaSantos et al., 2014; Mieszczakowska-Frac, Dyki, & Konopacka, 2015;
Rawson, Tiwari, Tuohy, O'Donnell, & Brunton, 2011) and the
negative (Gamboa-Santos et al. 2013; Kek, Chin, & Yusof, 2013;
Stojanovic & Silva, 2007) impact of US on the retention of bioactive compounds in various fruit and vegetable species, though the
particular effect depends on choosing the appropriate parameters
regarding the specicity of the plant material involved.
Various stress factors, like elevated temperature, humidity, high
concentration of oxygen etc., can result in product deterioration.
Accelerated shelf life tests are a good solution to study the changes
in product over a shorter period of time. Industry is eager to use
such methods to establish the storage life of products, as it enables
the accurate prediction of changes in product quality and therefore
leads to acceleration in the product marketing process (Ghidouche,
Rey, Michel, & Galaffu, 2013; Socarras & Magari, 2009).
The aim of the study was to investigate whether US assistance
during the osmotic pretreatment of sour cherries has any inuence
on the quality and changes in the level of bioactive compound
during the storage of dried product, by means of an accelerated
shelf-life test.


ska et al. / LWT - Food Science and Technology 68 (2016) 168e173

K. Siucin

2. Materials and methods

169

DT
t1
Q10 10
t2

2.1. Raw material

As a raw material sour cherries (Prunus cerasus L.) of Nefris
variety originating from the Experimental Orchard of the Research
Institute of Horticulture in Da browice were used. Fruits were
collected at the commercial maturity stage, having characteristic
color, aroma and avor. After harvest the fruits were washed, frozen
at 25
C then stored at this temperature until processing. Prior to
the osmo-convective dehydration they were pitted in the frozen
state (before pitting fruit temperature was equilibrated to 5
C).

2.2. Pretreatment

Q 10 exp

(1)
10Ea
RTT 10


(2)

To determine the temperature coefcient of reaction speed rate

(Q10), as the activation energy (Ea) a value of 35.52 kJ/mol was
adopted from Ochoa, Kesseler, De Michelis, Mugridge, and Chaves
(2001). This numerical value was indicated by the authors as the
activation energy for anthocyanin degradation in sour cherry preserves. The outlined intervals of shelf-life test duration at 45
C are
gathered in Table 2.
2.4. Physicochemical and chemical analyses

Osmotic dehydration was carried out in a water bath tted with

ultrasound transducers (25 kHz, 0.4 W/cm2) and a shaking plate
(30 rpm). The bath container was equipped with a special cooling
system to control the adjusted process temperature. Fruits were
placed in six, 2L capacity glass beakers (300 g per beaker) with a
sucrose solution (60
Bx, fruit to syrup ratio 1:4). The temperature
was maintained at 40
C. The osmotic treatment lasted 120 min and
was conducted using two variants: with and without ultrasound
application (Table 1). The duration of ultrasound assistance (60 min
from a total of 120 min osmotic dehydration) was chosen based on
the results of previous experiments, where such a procedure
resulted in product with the highest percentage of total phenolic

ska, Mieszczakowska-Frac,
and anthocyanin retention (Siucin
Poubok, & Konopacka, 2014b) as well as the most uniform struc
ska, Dyki, Murgrabia, Pieczywek, & Konopacka, 2014a).
ture (Siucin
For both variants two technological repetitions were carried out.
After treatment the plant material was drained, rinsed with cold
water and gently blotted up on lter paper, before being weighed
and subjected to convective drying.

The following parameters were measured: soluble solids, dry

matter content, water activity, color, antioxidant activity and anthocyanins by HPLC method.
Dry matter content was determined using the gravimetric
method by drying to constant weight at 70
C under vacuum
conditions (3$103 Pa) according to PN-90/A-75101/03.
Soluble solids were analyzed in samples after osmotic dehydration and in raw material employing the refractometric method
(RE50 Refractometer, Mettler Toledo).
The measurement of water activity took place using AW-Therm
40-RS (Rotronic).
The color assessment was measured at the beginning of storage,
immediately after drying (0 weeks), after 8 and 24 weeks of storage
with the colorimeter of model CR-2600d Konica Minolta Sensing,
INC. (Japan), which was connected to a PC equipped with the
Windows software SpectraMagic. For each combination 30 dried
fruits were measured and then colors of the sample were indicated
by CIElab color scales L, a, b. Total color change (DE) was calculated
according to the Eq. (3).

q
DL2 Da2 Db2

2.3. Drying

DE

Osmodehydrated samples were spread in a mono-layer on

stainless steel sieves covered with a teon coated glass ber net to
avoid sticking and dried in a convective dryer. Drying parameters
were as follows: hot air temperature 60
C, duration 9 h, horizontal
air ow (velocity 2.5 m/s), recuperation (r) 50%. Such a drying
procedure enables the reduction of water activity in dried samples
to a level far below 0.75, which minimizes the risk of microbial
spoilage. For the following 24 h the samples were stored in glass
jars in darkness at a temperature of 18
C and then subjected to a
quality assessment as well as a packaging procedure. The dried
material of each combination was divided into four parts, vacuum
wrapped in plastic PP bags and stored in a phytotron chamber
(Model FD 711DD, Biosell, Poland) at a constant temperature
(45 1
C) and a relative humidity (30 5%RH), using an accelerated shelf-life test to establish their potential storage life.
Storage time at 45
C (t2), corresponding to storage for 8, 16 and
24 weeks at a temperature of 25
C (t2), was calculated according to




likowski, &
formulas described by (Tryzno, Sled
z, Hankus, Kro
Witrowa-Rajchert, 2013), (Eq. (1e2))

Prior to analysis of bioactive components the samples were

ground in liquid nitrogen using a mill (IKA A11 Basic IKA-WERKE) in
order to obtain a representative powdered sample. Then 2 g of
dried cherries or 5 g of raw material samples were homogenized in
50 ml of 1 ml/100 ml formic acid in 60 ml/100 ml methanol. The
sample solution was ltered through a Whatman No. 4 lter paper
and a 0.45 mm PTFE lter.
The antioxidant activity was determined according to Re et al.
(1999) and expressed as a 50% reduction of ABTS$ solution

(3)

Table 2
Accelerated shelf-life test duration at 45
C simulating storage for 8, 16 and 24 weeks
at a temperature of 25
C.
Test duration at 45
C (days)

23
45
68

Expected shelf-life at 25
C
weeks

days

8
16
24

56
112
168

Table 1
A breakdown of sour cherry fruit osmotic pretreatment.
Combination

Sample code

Ultrasound assistance (US), 25 kHz, (min)

Shaking (S), 30 rpm, (min)

Sonicated sample
Control (no sonication)

60US
0US

60
0

60
120


ska et al. / LWT - Food Science and Technology 68 (2016) 168e173

K. Siucin

170

absorbance and recalculated to mg of Trolox equivalents. All measurements were carried out in two independent replicates per each
batch of raw material as well as for processed fruit.
A HPLC analysis of anthocyanins was performed according to the
method described by Nielsen, Haren, Magnussen, Dragsted, and
Rasmussen (2003) with some modications. In short, 5 ml volume
of the eluate was analysed using an Agilent HPLC Model HP 1100
equipped with a Diode Array Detector (DAD). Separation was performed on a PhenomenexFusion RP column (250 mm  4.6 mm;
particle size 4 mm) using a mobile phase consisting of water: formic
acid (95:5 (v/v)) (A), and acetonitrile (B). The anthocyanins in the
eluate were detected at 520 nm. Their amounts were quantied by
calibration with the standards of cyanidin-3-sophoroside, cyanidin3-glucoside, cyanidin-3-rutinoside and peonidin-3-rutinoside, and
expressed in mg/100 g dm.
2.5. Statistical analysis
The experimental results were statistically analyzed using the
STATISTICA 10 software package. To follow the antioxidant activity
changes during the storage test the Two-way ANOVA was used,
where both storage time and kind of pretreatment were considered
as a source of variability. For the remaining qualitative factors, the
One-way ANOVA was applied for data gathered within the particular storage time, checking the inuence of the ultrasound assistance. In both cases the statistical signicance was determined with
using a Duncan multiple range test at P < 0.05.
3. Results and discussion

The inuence of US treatment was also noticeable after drying

and during storage in terms of dry matter content and water activity (Table 4). The increase in solids gain during osmotic treatment resulted in a higher dry matter content after 9 h of convective
drying. At the beginning of the shelf-life test (0 weeks) the dry
matter content amounted to 74.8% and 72.1%, respectively for
sonicated and not sonicated samples. Despite being vacuum
wrapped in plastic bags, along with storage time prolongation, both
kinds of samples dried out. The percentage of dry matter increased,
which generally was reected by a decrease in water activity values.
Although the sonicated and control samples had different initial
values of both dry matter content and water activity, these
parameter changes occurred in a very similar way (Table 4),
resulting in samples obtained by osmotic dehydration with US
application having lower nal moisture content than samples
pretreated without US.
The changes in LAB color parameters of the stored sour cherry
samples are presented in Table 5. The values of the total changes in
color (DE) were calculated after 8 weeks and 24 weeks of storage.
The measurements after 8 and 24 weeks were compared to the
measurement at the beginning of storage, immediately after drying
(0 weeks). Although an analysis of variance did not show statistical
differences between the DE for compared samples, after 8 weeks of
storage the untreated samples had a DE value of only half compared
with whose US treated. Along with storage extension the observed
color changes nearly equalized. This can be explained by the fact
that the US treated samples, after 8 weeks storage, contained about
29% less anthocyanins (the compounds responsible for the color of
dried cherry) than the untreated sample after the same time of
storage, while after 24 weeks both samples contained only trace
amounts of anthocyanins (Table 6).

3.1. Physicochemical characteristics changes

3.2. Changes of anthocyanins content
As is shown in Table 3, the ultrasound assistance inuenced the
characteristics of osmo-treated sour cherry fruits. The 60 min ultrasound application during the pretreatment stage resulted an
increase in both soluble solids and dry matter content in dehydrated samples. This result corroborates reports in recent literature,
where it is stated that US had a positive inuence on water loss in

rcel, Benedito, Rosello

, & Mulet, 2007; Deng & Zhao,
samples (Ca
2008b; Garcia-Perez, Ortuno, Puig, Carcel, & Perez-Munnuera,
2012; Nowacka, Tylewicz, Laghi, Rosa, & Witrowa-Rajchert, 2014).
Our results conrmed that US can facilitate mass transfer. Although
the difference noticed in the experiment was not very high, the
soluble solid content in the sample subjected to US were signicantly higher when compared to the value obtained for the sample
dehydrated without ultrasound assistance (Table 3). It can be linked
to the microstructural changes caused by acoustic wave energy,
which give rise to cycles of compressions and expansions,
contributing to the formation of microscopic channels within the

ska
fruit tissue, which in turn favor mass transfer efciency (Siucin
& Konopacka, 2014).
Table 3
Effects of ultrasound (US) assistance as a tool to intensify osmotic dehydration.
Soluble solids and dry matter content of raw and osmo-dehydrated samples of sour
cherries.
Sample

Soluble solids (
Bx)

SD

Dry matter content (%)

SD

Raw fruit
60US
0US

15.7
21.2 a*
20.5 b

0.08**
0.14
0.29

16.2
29.4 a
27.6 b

0.39
0.33
0.24

*Means in columns marked with the same letter do not differ signicantly according
to Duncan's multiple range test, P < 0.05
**Standard deviation for soluble solids was calculated for 4 analytical replications
and for dry matter for 6 analytical replications.

The data in Table 6 illustrates the results of HPLC analysis of the

anthocyanins present in fresh sour cherries as well as their changes
during processing and the shelf-life test. In the fresh fruit of Nefris,
the cultivar used for the experimental sample manufacture, ve
individual anthocyanins were detected: 3-sophoroside, 3glucosylrutinoside, 3-xylosylrutinoside and 3-rutinoside of cyanidin and peonidin-3-rutinoside. Cyanidin-3-glucosylrutinoside was
the most abundant, constituting up to 77% of the total anthocyanin
content. As is clearly visible in Table 6, the combined processes of
osmotic dehydration and convective drying led to substantial losses
of anthocyanins. Just after production (0 weeks) the dried products
contained an average of only 43% of the initial amount of anthocyanins present in fresh fruit. These results, however were not
surprising, as osmotic treatment is known to lead to a serious loss
in
anthocyanin
rich
tissue
(Konopacka,
Jesionkowska,
Mieszczakowska, & P1ocharski, 2008; Lohachoompol, Srzednicki,
& Craske, 2004).
Regarding the effect of US treatment on anthocyanin retention
during the processing stage, sonication seems to have had a
negative inuence. Immediately after production (0 weeks) the
non-sonicated dried cherries retained 45.5% of the initial amount of
anthocyanins, while the US treated ones only 40.2%. The observed
difference was not statistically signicant, however a similar tendency was reported by other researchers. Stojanovic and Silva
(2007) in their investigation on osmoconcentrated rabbiteye
blueberries stated that high frequency ultrasound negatively
inuenced anthocyanin content and other phenolic compounds.
According to these authors a sugar solution, used for osmotic
dehydration, promotes the formation of colorless carbinol base
form of anthocyanins, which being very unstable and more susceptible to degradation can then be easily impacted by the


ska et al. / LWT - Food Science and Technology 68 (2016) 168e173

K. Siucin

171

Table 4
Effects of US application on dry matter content and water activity of dried sour cherry samples during the shelf life test, means SD.
Storage (weeks)

Dry matter content (%)

Water activity aw

60US
0
8
16
24

74.8 a*
77.7 a
80.6 a
83.2 a

1.02**
2.36
1.13
1.55

0US

60US

72.1 b 0.35
75.3 a 0.49
78.1 b 0.66
80.2 b 0.18

0.708a*
0.706 a
0.657 a
0.613 a

0US

0.693 a 0.016
0.735 b 0.005
0.695 b 0.012
0.666 b 0.006

0.023**
0.029
0.022
0.024

*Means in rows for particular characteristic marked with the same letter do not differ signicantly according to Duncan's multiple range test, P < 0.05; **Standard deviations
calculated for 6 analytical replications.

Table 5
Effects of US application on color changes of dried sour cherry samples during the shelf life test; L*, a*, b* values and the overall color change (DE).
Storage (weeks)

0
8
24

60US

0US

L*

a*

b*

DE

L*

a*

b*

DE

22.6 a**
22.8 a
22.4 a

4.02 a
3.00 a
1.42 a

0.12 a
0.18 a
0.29 a

1.20 a
2.86a

23.2 a**
22.6 a
22.3 a

4.65 a
3.79 a
1.51 a

0.07 a
0.02 a
0.26 a

0.65 a
2.73 a

**Means calculated for particular parameters (L, a, b, DE) and storage duration (in rows) marked with the same letter do not differ signicantly according to Duncan's multiple
range test, P < 0.05.

Table 6
Effects of US application on anthocyanin deterioration during shelf life test. Anthocyanin quantied by HPLC method (mg/100 g dm).
Storage (weeks)
Raw fruit
0
8
16
24

Combination

Cy-3-S

Cy-3-GR

60US
0US
60US
0US
60US
0US
60US
0US

141.07 5.33
49.1 a* 10.22**
53.3 a 2.14
9.78 a 1.71
15.4 b 2.93
0.81 a 0.03
1.19 b 0.28
nd
nd

908.87
365.68a
414.63a
6.75a
7.83a
5.41a
6.7b
2.84a
3.77b

21.55
59.94
8.16
0.69
0.67
0.53
0.27
0.08
0.25

Cy-3-XR

Cy-3-R

Pe-3-R

11.86 0.77
8.25a 1.05
9.12a 0.29
nd
nd
nd
nd
nd
nd

108.68 2.55
46.45a 8.67
55.01a 1.62
nd
nd
nd
nd
nd
nd

8.04 0.24
4.13a 0.51
4.71a 0.13
nd
nd
nd
nd
nd
nd

*
Means in columns within particular storage duration marked with the same letter do not differ signicantly according to Duncan's multiple range test, P < 0.05 **Standard
deviation was calculated for 4 analytical replications.
Abbreviations: Cy-3-S e cyanidin-3-sophoroside, Cy-3-GR e cyanidin-3-glucosylrutinoside, Cy-3-XR e cyanidin-3-xylosylrutinoside, Cy-3-R e cyanidin-3-rutinoside, Pe-3-R
e peonidin-3-rutonoside, nd e not detected.

ultrasound action. Moreover, a loss of anthocyanins in samples

treated by US were higher than in those no sonicated, which may be
caused by easier extraction of bioactive compounds from plant

Fig. 1. The changes of total anthocyanin content in dried sour cherries during shelf-life
test. Samples treated with US ( ) and control e no sonication (-). Points marked
with the same letters do not differ at P < 0.05; signicance was calculated separately
for the particular storage duration.

material into osmotic medium due to cavitation (Golmohamadi,

ller, Powers, & Nindo, 2013; Keenan et al., 2012). Although, as
Mo
was shown in Fig. 1, storage had a detrimental effect on the anthocyanins contained in the osmo-dried sour cherries, with individual compounds degrading at different rates (Table 6). The Cy-3XR, Cy-3-R and Pe-3-R totally disappeared after only 8 weeks of
storage. The Cy-3-S and Cy-3-GR were more stable than the
abovementioned. Surprisingly, it emerged that the loss of Cy-3-S
(80.1% for 60US and 71.2% for 0US) after 8 weeks was much lower
than the loss of Cy-3-GR (98.2% for 60US and 98.1% for 0US).
However, in the following period deterioration of these compounds
in both samples occurred at a similar rate, and when compared to
0 weeks, it amounted to 98%. Piasecka, Uczciwek, Klewicki,
Konopacka, and Mieszczakowska-Frac (2013) also discovered that
the main anthocyanin in sour cherries (Cy-3-GR) and Cy-3-R were
unstable, and after 3 and 6 months simulated storage their content
decreased by 81% and 98%, respectively. After 24 weeks all the
anthocyanins had completely receded with the exception of a small
amount of Cy-3-GR. It seems that Cy-3-S was the most stable
during the rst 8 weeks, after which it rapidly declined, whereas for
Cy-3-GR this initial period is crucial and between 8 and 16 weeks
the lowest losses were noticed (20.0% and 14.5% for 60US and 0US,
respectively).
Despite the huge deterioration in anthocyanin content caused
by storage, signicant differences between US treated and

172

ska et al. / LWT - Food Science and Technology 68 (2016) 168e173

K. Siucin

untreated samples became visible after 8 weeks of storage, especially for Cy-3-S. The more pronounced losses of bioactive compounds may be related to oxidation reactions, initiated by the
interaction with free radicals generated during sonication (Soria &
Villamiel, 2010; Tiwari, O'Donnell, & Cullen, 2009). According to
Kidak and Ince (2007) application of ultrasound extended the
decomposition of phenols and additionally enhanced peroxy and
hydroxyl radical production.
As can be seen in Fig. 1, the early stage of storage time is of key
importance in anthocyanin degradation, however, the applied
methodology did not foresee such radical destruction of anthocyanins. It can be anticipated that ultrasound application, negatively
impacted anthocyanin deterioration in the initial stage, though
further investigations over shorter time periods are required to
conrm such conclusions.
3.3. Changes of antioxidant activity
The data presented in Fig. 2 indicates that dried sour cherry
snacks produced from Nefris cultivars are characterized by high
antioxidant potential, which directly after production (0 weeks)
amounted to 23.1 and 25.2 mg Trolox/g, respectively for sonicated
(60US) and non-sonicated (0US) material. The obtained values are
much higher than the antioxidant capacity reported for osmo-dried
sour cherry snacks produced from different sour cherry cultivars,
where the best combinations yielded on antioxidant potential of
twice lower (Konopacka, Markowski, Pocharski, & Rozpara, 2014),
than the products in the current experiment. For both kinds of
samples investigated, the antioxidant capacity of dried fruit
decreased gradually during storage, however, unlike anthocyanins,
no drastic drop was observed. This may be attributed to the fact,
that as well as anthocyanins, sour cherries also contain other
polyphenols such as phenolic acid and avonols (Chaovanalikit &
Wrolstad, 2004; Kim, Heo, Kim, Yang, & Lee, 2005), in particular
quercetin derivatives that exhibit a very high contribution to the
antioxidant capacity (Kirakosyan, Seymour, Urcuyo Llanes,
Faufman, & Bolling, 2009; Rice-Evans, Miller, & Paganga, 1996).
Disregarding the high initial level of antioxidant activity, and the
more gentle breakdown of the components responsible for antioxidant properties, the samples treated with US were characterized
by signicantly lower antiradical capacity than those untreated,
which means that the US applied at the pretreatment stage may
quicken the loss of antioxidant potential, however, it does not seem

to inuence the changes in this characteristic during product shelflife. The negative effect of ultrasound treatment noticeable at the
rst stage of storage disappeared along with prolonged storage
time (Fig. 2). Irrespective of the kind of pretreatment, the largest
losses of antioxidant potential were observed during the rst 8
weeks of storage, where the rate of deterioration amounted to
35.9% (0US) and 42.7% (60US). However, further sample storage of
up to 24 weeks showed an inverse relationship. The rate of antioxidant capacity losses for samples treated with US clearly slowed
down (29%), whilst remaining at almost the same rate for sonicated
samples (35%). The signicantly lower initial antioxidant capacity
of the sample pretreated with ultrasound was probably a result of
more effective mass transfer at the stage of osmotic treatment
(Table 3). The higher water loss and gain in soluble solids usually
correlate with a higher leakage of low molecular or water soluble
compounds of cell sap, including chemical composition building up
^taoui, Amani, &
the antioxidant properties (Kebe, Renard, Maa
Maingonnat, 2015; Mieszczakowska-Frac et al., 2015).
3.4. Further planned experiment
To be able to explain the reason for the observed difference in
the deterioration rate between sonicated and non-sonicated samples, further more expansive research would be advisable including
both qualitative and quantitative analyses of a wider spectrum of
polyphenol groups starting from the pretreatment stage and
monitoring the shelf-life test of shorter intervals, especially in the
rst weeks of storage. Taking into consideration the incredible rate
of deterioration in bioactive compounds during the accelerated
shelf-life test, the experiment repetition in the mode of regular
storage conditions would be recommend to verify the observed
adverse phenomena.
4. Conclusions
The application of US at the stage of dried sour cherry production resulted in the enhancement of mass transfer after osmotic
dehydration, which led to a higher dry matter content and lower
water activity in 60US sample after drying when compared to 0US..
Directly after processing, the US treatment seems to have had a
negative effect on anthocyanin retention, although the differences
were not signicant. Despite the deterioration caused by storage,
signicant differences between US treated and untreated samples
became visible after 8 weeks of storage. During storage antioxidant
potential decreased gradually and no substantial decline was
observed, as was also the case with anthocyanins. However, samples treated with an US application had a lower antiradical capacity
than those untreated. It can be anticipated that ultrasound application had a negative inuence on anthocyanin content and may
quicken the loss of antioxidant potential.
Acknowledgments
This work had been prepared within the BIOSUSZ PBS Project
nanced by the National Centre for Research and Development
(PBS1/A8/13/2012).
Notation

Fig. 2. The changes of antioxidant activity in samples during shelf-life test. Samples
treated with US ( ) and control e no sonication (-). Points marked with the same
letters do not differ at P < 0.05.

Q10
Ea
R
T
T10

t1

temperature coefcient of the reaction rate energy of activation J/mol

universal gas constant 8.31 J/mol K
reference/absolute temperature 298 K
temperature rose by 10
C K
storage time at temperature of 25
C days


ska et al. / LWT - Food Science and Technology 68 (2016) 168e173

K. Siucin

t2
DT
DE
L
a
b

storage time at temperature of 45
C days

temperature increase K
overall color change degree of lightness degree of redness degree of yellowness -

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rcel, J. A., Benedito, J., Rosello

, C., & Mulet, A. (2007). Inuence of ultrasound
Ca
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