Effect of hydrothermodynamic (HTD) processing on physical and chemical qualities of American cranberry puree using response surface methodology (RSM)

•Temperature and holding time improved release of most bioactive compounds, except of anthocyanins.•HTD processed cranberry puree contain more bioactive compounds than cranberry juice.•Prolonged HTD processing resulted in fine texture of cranberry puree with smaller particle size and lower viscosity.

The effect of hydrothermodynamic (HTD) processing in the range of temperatures 70–95 °C and holding times 0–10 min on physical and chemical qualities of cranberry puree was investigated using response surface methodology (RSM). Analysis of variance (ANOVA) of pH, Brix, viscosity, particle size, anthocyanin content, PAC content, total phenolic content and antioxidant activities (DPPH, ABTS and FRAP assays) showed that fitted models obtained with RSM were adequate and accurate. Temperatures and holding time showed negative effect on the anthocyanin content, but positive effects on all the other responses, indicating that most bioactive compounds in cranberry were stable under HTD processing. The optimal combination of operating conditions was 91 °C and 6 min of holding time, which provided maximal overall desirability of the product at 0.676. Comparison with three commercially available cranberry juices showed that HTD processed cranberry puree contained 26.8–86.8% more anthocyanins, 51.6–91.6% higher content of PACs and 30.6–86.3% higher content of total phenolics. This study demonstrated a strong potential of HTD technology to produce a cranberry puree with better texture properties and higher nutritional value.