Anthocyanin content and colour development of pomegranate jam

被引：16

作者：

Melgarejo, P. ^{[1
]}

Martinez, R. ^{[1
]}

Hernandez, Fca ^{[1
]}

Martinez, J. J. ^{[1
]}

Legua, P. ^{[1
]}

机构：

[1] Univ Miguel Hernandez, Plant Sci & Microbiol Dept, Alicante 03312, Spain

来源：

FOOD AND BIOPRODUCTS PROCESSING | 2011年 / 89卷 / C4期

关键词：

Pomegranate; Jam; Anthocyanins; Colour and storage; RED RASPBERRY JUICE; STRAWBERRY JAM; STORAGE; STABILITY;

D O I：

10.1016/j.fbp.2010.11.004

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

One of the most important parameters to which consumers are sensitive when selecting jams is the colour. Anthocyanin and colour development of pomegranate jams made from the 'Mollar' cultivar were analysed during five months. Different temperatures (5 degrees C and 25 degrees C) and light exposures (daylight and darkness) were tested during storage. Also the influence of pectin on jam preparation was evaluated. The results concluded that high methoxy pectins yielded better pomegranate jams because of their high a* values (34% higher than low methoxy ones). Optimal storage conditions were achieved at 5 degrees C with no light exposure at all. (C) 2010 The Institution of Chemical Engineers. Published by Elsevier B.V. All rights reserved.

引用

页码：477 / 481

页数：5

共 30 条

[1] CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGE
ABERS, JE
WROLSTAD, RE
[J]. JOURNAL OF FOOD SCIENCE, 1979, 44 (01) : 75 - &
[2] DECAREAU RV, 1956, FOOD TECHNOL-CHICAGO, V10, P125
[3] High pressure processing in jam manufacture: effects on textural and colour properties
Dervisi, P
Lamb, J
Zabetakis, I
[J]. FOOD CHEMISTRY, 2001, 73 (01) : 85 - 91
[4] ANTHOCYANINS OF POMEGRANATE, PUNICA-GRANATUM
DU, CT
WANG, PL
FRANCIS, FJ
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (02) : 417 - 418
[5] FOOD COLORANTS - ANTHOCYANINS
FRANCIS, FJ
[J]. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, 1989, 28 (04) : 273 - 314
[6] Color stability of strawberry jam as affected by cultivar and storage temperature
García-Viguera, C
Zafrilla, P
Romero, F
Abellán, P
Artés, F
Tomás-Barberán, FA
[J]. JOURNAL OF FOOD SCIENCE, 1999, 64 (02) : 243 - 247
[7] García-Viguera C, 1998, J SCI FOOD AGR, V78, P565, DOI [10.1002/(SICI)1097-0010(199812)78:4<565::AID-JSFA154>3.0.CO
[8] 2-P, 10.1002/(SICI)1097-0010(199812)78:4<565::AID-JSFA154>3.3.CO
[9] 2-G]
[10] GarciaViguera C, 1997, J SCI FOOD AGR, V73, P207, DOI 10.1002/(SICI)1097-0010(199702)73:2<207::AID-JSFA703>3.3.CO

← 1 2 3 →