The aim of the study was to investigate the effect of ultrasound treatment in two osmotic solutions, carried out at different time, on some physical properties, antioxidant activity and cell survival of cranberries. Ultrasound treatment was conducted at 21kHz for 30 and 60min in liquid medium: 61.5% sucrose solution and 30% sucrose solution with 0.1% steviol glycosides addition. Some samples before the ultrasound treatment were subjected to cutting or blanching. The results showed that dry matter content and concentration of the dissolved substances increased during ultrasound treatment in osmotic solution, however higher value was observed for treatment in 61.5% sucrose solution and for longer time. Water activity and volume of cranberries did not change after the ultrasonic treatment. Combined treatment led to colour and antioxidant activity alterations as well. A cell viability of whole and cut samples decreased after 60min of osmotic treatment and completely lost in the blanched samples.
Keywords: Antioxidant activity; Cell viability; Colour; Cranberries; Osmotic solutions; Ultrasound.
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