The effect of osmo-dehydration on antioxidant properties of dried black chokeberry

Abstract

Dried chokeberry fruits were pre-treated by ultrasound-assisted osmotic dehydrated using erythritol and xylitol at 0-45 min. A fine powder was obtained after subsequent forced-air drying and grinding of the samples. The effect of sugar and ultrasound treatment time on the colour, sorption properties and antioxidant characteristics was studied.