Polyphenol Stability and Physical Characteristics of Sweetened Dried Cranberries

• Published in: Foods Vol. 9; no. 5; p. 551
• Main Authors: Kovacev, Kara, Hughes, Brianna, Smith, J Scott
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 01.05.2020; MDPI
• Subjects: Acids; Anthocyanins; Berries; Corn fibers; Cranberries; Ethanol; Flavonoids; Food; Food science; Fruit juices; Fruits; Functional foods & nutraceuticals; High-performance liquid chromatography; Liquid chromatography; Moisture content; Phenolic compounds; Phenols; Physical characteristics; Physical properties; Polyphenols; Proanthocyanidins; Process parameters; Stability analysis; Sucralose; Sucrose; Sugar; Variance analysis; Water activity; Water content; St Louis Missouri; United States > US; anthocyanins; cranberries; proanthocyanidins
• ISSN: 2304-8158; 2304-8158
• DOI: 10.3390/foods9050551

There is little research on how product matrix and processing affect phenolic compounds in sweetened dried cranberries over time. The objective of this research was to assess polyphenol content and stability in sweetened dried cranberries between product matrix types. This research assessed five commercially available sweetened dried cranberry matrices: (1) sliced apple juice infused, (2) whole apple juice infused, (3) sliced sucrose infused, (4) whole sucrose infused, and (5) sliced soluble corn fiber, glycerin, sucrose, and sucralose infused (three replicates/treatment). Proanthocyanidins, anthocyanins (HPLC), total phenolic content (Folin-Ciocalteu), water activity, moisture content, color, and texture were evaluated over 12 months at 21 °C. Data were analyzed by ANOVA ( < 0.05). Results demonstrate that sweetened dried cranberry polyphenols are unstable regardless of product matrix. More research is needed to determine optimal processing parameters for sweetened dried cranberries to maintain polyphenol stability as healthier food options for consumers.