Evaluation of quality attributes, antioxidant activity, and phytochemical content of functional canned whole strawberries (Fragaria × ananassa) as influenced by sweetening medium, heat treatment, and storage

Due to the limited marketing window for fresh strawberries and consumer preference for whole fruits as an alternative to strawberry jam and juice, this study aimed to produce functional canned whole strawberries, including options suitable for diabetics. Different sweetening agents were used, such as sucrose, high fructose corn syrup (HFCS) for cost reduction, and short-chain fructooligosaccharides (SCFOS) as a prebiotic and energy-reducing agent for diabetics, supplemented with citric acid (0.06%) and calcium chloride (0.03%) to enhance flavor and texture. Both fresh and canned strawberries were evaluated for quality attributes, phytochemical content - including ascorbic acid, total phenolics, flavonoids, and anthocyanins -, antioxidant activity, physical characteristics (color and texture), and sensory evaluation. Microbial safety was assessed through total plate count, yeasts, and molds. Twenty-two phenolic compounds were identified, notably catechin, ellagic acid, pyrogallol, salicylic acid, benzoic acid, and α-coumaric acid. Despite a reduction over six months of storage at room temperature - approximately 28% in ascorbic acid, 20% in anthocyanins, 15% in total phenolics, 24% in flavonoids, and 20% in antioxidant activity - canned strawberries maintained their quality attributes, including high phytochemical content and antioxidant activity with consumer demand for whole strawberries for a longer period of the year.