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This study aimed to optimize the osmotic dehydration process of strawberry slices by examining the effects of glycerol concentration, immersion time, and temperature on water loss and solid gain. Additionally, the study explored the use of chokeberry infusion to enhance the total phenolic content of the strawberries, thereby increasing their nutritional value. Using the Box–Behnken design and response surface methodology, the study identified optimal conditions to maximize water loss and solid gain. The findings revealed that high glycerol concentration (60% w/w) and temperature (50 °C), combined with optimal immersion times, significantly influenced water loss and solid gain. Experimental validations confirmed the model's predictions, showing high prediction accuracy (87.37% to 87.69%) for water loss determination but moderate prediction accuracy (42.80% to 64.72%) for solid gain. The immersion of strawberry slices in a hypertonic osmotic chokeberry infusion for 170–220 min maximized the migration of natural antioxidants. Moreover, the osmotic dehydration process effectively reduced water activity and moisture content, enhancing the strawberries' shelf stability. Furthermore, the addition of calcium chloride (CaCl2) helped maintain the strawberries' firmness and color during dehydration. Overall, the optimized osmotic dehydration process preserved the structural integrity and improved the nutritional profile and preservation quality of the strawberries, suitable for preparation of various fruit-based products. [ABSTRACT FROM AUTHOR]

Cucumbers (Cucumis sativus) are known for their high water content and nutritional value, making them a valuable addition to a balanced diet. The objective of this study was to evaluate the physicochemical quality (color, moisture, water activity, and texture), and antioxidant/antiradical properties of freshly packed greenhouse-cultivated cucumbers over a 28-day storage period, utilizing a combination of high-throughput analytical techniques, including attenuated total reflectance–Fourier transform infrared (ATR-FTIR) spectroscopy, instrumental analysis, image analysis, and chemometrics. The key findings indicated that the cucumbers underwent a significant loss of moisture during the storage period, with a concomitant decrease in firmness. Color analysis revealed an increase in the yellowness of both the peel and flesh, while image analysis demonstrated increasing dissimilarity and textural disorder, particularly evident by the 13th day of storage. The spectrophotometric and spectroscopic findings demonstrated that the quality of the cucumbers was maintained during the storage period. Meanwhile, regression and discriminant analyses were employed to interpret the collected data. Predictive models were developed with high accuracy to estimate the actual storage days and flesh quality attributes based on textural and color features derived from image analysis. Overall, this study highlights the importance of controlled storage conditions in maintaining cucumber quality and provides a comprehensive approach to monitoring post-harvest changes. [ABSTRACT FROM AUTHOR]

Although post-distillation side-streams of basil (Ocimum basilicum L.) pose significant economic and environmental challenges, they also bring forth new opportunities in the flavor industry. Thus, the objective of the current study was to assess the phenolic profile of basil side-stream extracts to identify key compounds and to evaluate their taste properties, using liquid chromatography–tandem mass spectrometry (LC-MS/MS) analysis, flavor prediction tools and molecular docking. In particular, 52 phytoconstituents, mainly phenolic acids, salvianolic acids, flavonoids and fatty acids derivatives, were elucidated in the side-streams of two different basil varieties (Minimum and Genovese) harvested and distilled in early and late autumn, highlighting the effect of pre-harvest factors on basil's phenolic fingerprint. Furthermore, the results of tests undertaken using taste prediction tools showed that most of the identified compounds were very likely to taste bitter, while six of them (caffeoylferuloyltartaric acid, isoquercetin, lithospermic acid A, sagerinic acid, salvianolic acids C and F) presented a high bitterant capacity (70–90%). Moreover, according to molecular docking studies, these compounds exhibited a stronger binding affinity to the hTAS2R46 bitter receptor compared to its known agonist, strychnine. This outcome and consequently their bitterness were mainly attributed to interactions with Glu265, Thr180 and/or Trp88 through the formation of direct hydrogen bonds. Therefore, the present results provide insights into the taste profiles of basil side-streams, leading to more sustainable and innovative uses of aromatic herbs residues. [ABSTRACT FROM AUTHOR]

The aim of the present study was to evaluate Marisol strawberries' (Fragaria × ananassa) physicochemical quality and shelf-life during storage, using an integrated analytical approach. More specifically, the research aimed to assess the strawberries' color, texture, and nutritional quality, over an 11-day storage period, employing physicochemical analyses, spectrophotometric assays, Attenuated Total Reflection-Fourier Transform Infrared (ATR-FTIR) spectroscopy, image analysis, and statistical tools. The results revealed significant changes in the outer surface texture and color characteristics, indicating spoilage progression. Physicochemical parameters such as water activity, moisture content, soluble solids, titratable acidity, and ascorbic acid content exhibited significant alterations, influencing the taste profile and freshness perception. Antioxidant and antiradical activities showed fluctuations, suggesting a potential decrease in phenolic content during storage. Moreover, the ATR-FTIR spectra findings confirmed the results regarding the moisture content, soluble solids, and total phenolic content. The integration of physicochemical and image analysis-derived features through a principal component analysis (PCA) enabled the accurate classification of samples based on storage days. Regression analysis, using these features, successfully predicted the storage day with high accuracy. Overall, this integrated analytical approach provided valuable information on the estimation of Marisol strawberries' shelf-life and the prediction of their quality deterioration, contributing to better fruit management and the minimization of discards. [ABSTRACT FROM AUTHOR]