# Shaping the Properties of Osmo-Dehydrated Strawberries in Fruit Juice Concentrates
## 4 Conclusions  
The use of fruit juice concentrates as osmotic agents affects the formation of the physicochemical properties of strawberries. With great advantage, such agents can replace the commonly used sucrose solution.  
The use of juice concentrates resulted in a higher mass exchange effect (by 3.4-25.5%) compared with the sucrose solution. The higher weight reduction of dehydrated fruits resulted from higher water losses and only slightly higher solid gains. There was no effect of the type of osmotic agent on the water activity of dehydrated strawberries. A longer time of osmotic dehydration caused a significant decrease in this indicator. The highest decrease of water activity to 0.873 was obtained in strawberries dehydrated in a cherry concentrate for 3 h. These fruits showed the highest dry matter content (36.5 \(\pm\) 2.2%). However, further processing such as drying is required to assure the longer stability of the product.  
Fruit concentrates are a good osmotic agent for shaping the color and texture of osmotically dehydrated strawberries, as well as preserving or increasing the content of compounds with antioxidant properties, especially concentrates of chokeberry and strawberry juices. Compared with fresh strawberries, osmotically dehydrated strawberries showed a high content of polyphenols (1632-1915 chlorogenic acid/100 g d.m.). The use of chokeberry juice concentrate enriched dehydrated strawberries in anthocyanins; the strawberry juice concentrate had a positive effect on the content of vitamin C.  
The use of fruit juice concentrates for osmotic dehydration of strawberries has a positive effect on the sugar profile by reducing the sucrose content in favor of naturally occurring sugars, mainly glucose and fructose, in fruit concentrates.  
Conceptualization, M.N., A.W. and D.W.-R.; methodology, M.N. and K.R.; software, A.W.; validation, K.R. and M.N.; formal analysis, M.T. and H.K.; investigation, K.R., M.T., A.W. and M.N.; resources, D.W.-R.; data curation, H.K.; writing--original draft preparation, H.K., M.N., M.T., K.R., A.W. and D.W.-R.; writing--review and editing, H.K., M.N., A.W. and D.W.-R.; visualization, H.K., M.T. and M.N.; supervision, M.N., A.W. and D.W.-R.; project administration, M.N.; funding acquisition, M.N. All authors have read and agreed to the published version of the manuscript.  
This research was funded by transnational funding bodies, partners of the H2020 ERANETs SUSFOOD2 and CORE Organic Cofunds, under the Joint SUSFOOD2/CORE Organic Call 2019 (MILDSUSFRUIT) as well as National Centre for Research and Development (POLAND, decision DWM/SF-CO/31/2021). This research was performed by using research equipment purchased as part of the \"Food and Nutrition Centre--modepransation of the WULS campus to create a Food and Nutrition Research and Development Centre (CZiZ)\" co-financed by the European Union from the European Regional Development Fund under the Regional Operational Programme of the Mazowieckie Voivodeship for 2014-2020 (Project No. RPMA.01.01.00-14-8276/17).  
Not applicable.  
The data presented in this study are available on request from the corresponding author.  
The authors declare no conflict of interest.