# Shaping the Properties of Osmo-Dehydrated Strawberries in Fruit Juice Concentrates
###### Abstract  
The growing interest in high-quality food leads to looking for new solutions in the production of natural fruit snacks. Osmotic dehydration is one of the processes, which can be used to obtain a minimally processed product as well as to give it specific characteristics. Usually, a sucrose solution is used as an osmotic agent; however, the use of chokberry, strawberry, or cherry juice concentrates can be beneficial in the process of the osmotic dehydration of fruits. The process of the dehydration of strawberries with the use of fruit juice concentrates (chokberry, strawberry, or cherry) and a sucrose solution as a standard was carried out at a temperature of 30 \({}^{\circ}\)C for 3 h. The kinetics of the processes (weight reduction, water loss, and solid gain) were evaluated as well as physical (water activity, color parameters L*, a*, b*, \(\Delta\)E, texture with maximum force and compression work, and structure) and chemical properties (dry matter content, total polyphenols content, total anthocyanin content, vitamin C, antioxidant activity with DPPH and ABTS radicals, spectral analysis with FTIR method, sucrose, glucose and fructose content, and thermal decomposition with TG analysis). The use of fruit juice concentrates positively influences the enrichment of the final product with bioactive compounds, such as anthocyanin and vitamin C. Strawberry and chokeberry juice concentrates have proven to be good hypertonic media for increasing the antioxidant activity of dehydrated fruit. Moreover, the use of fruit concentrates has a positive effect on the sugar profile of dehydrated strawberries. osmotic dehydration; juice concentrates; antioxidants; structure; chemical changes; color color 10 January 20231 February  
while the antioxidant activity was in the range of 44.8 to 62.9%, depending on the cultivar. In addition, the studied strawberries contained condensed tannins ranging from 977.2 in Kent varieties to 2356.4 mg/100 g d.m. in fruits of the Honeoye cultivar. These compounds have antiviral, anti-inflammatory, anticancer, and antibacterial effects. The content of natural biocomponents in processed fruits is influenced by various treatments. [PERSON] et al. [5] showed that different processing techniques and conditions affect the phenolic properties, color, and sensory characteristics of strawberries. In the case of freezing, thermal treatment, and high-pressure processing of strawberries, the mild thermal treatment showed similar patterns for most phenolic groups: an increase in proanthocyanidins, no change in ellagic acid conjugates, and a major decrease in flavonoids and anthocyanins. Based on the available scientific literature, [PERSON] et al. [6] presented their views and knowledge on the conditions for retaining polyphenols. The retention and stability of polyphenols depend on the pH and the presence of other compounds, e.g., those capable of forming colored and colorless derivatives with anthocyanins and substances such as oxygen or metal ions that catalyze oxidation processes and accelerate irreversible degradation processes. Osmotic dehydration is used to remove water in the direction of food preservation and also to modify the chemical composition and sensory properties. Multidirectional mass exchange is used. After immersing the material in a highly concentrated osmotic solution, cell sap flows from the fruit tissue into this solution, e.g., a stream of water and some substances dissolved in it (organic acids, reducing sugars, dyes, vitamins, and aromas). Efforts are made to limit the loss of these substances. Moreover, the components of the osmotic solution penetrate the dehydrated material, which can eliminate the losses of natural components of the dehydrated material and even increase their content through enrichment with the use of appropriate osmotic media [7; 8]. Therefore, the selection of process conditions, in particular the type of osmotic substance, is extremely important in shaping the properties of dehydrated products, both nutritional value and sensory quality.