Resumen
Fruit juice concentrates can be used as an alternative osmotic agent to enrich fruits with naturally occurring sugars as well as bioactive compounds. This has a positive effect on the nutritional value of osmodehydrated fruits compared with samples dehydrated in a sucrose solution. The use of a strawberry or cherry fruit concentrate has a positive effect on the color of osmotically dehydrated strawberries, while chokeberry juice concentrate has a specific strong sensory profile, which is passed to osmodehydrated strawberries.