Influence of processing and storage conditions in strawberry jam color

被引：12

作者：

García-Viguera, C ^{[1
]}

Zafrilla, P ^{[1
]}

Tomás-Barberán, FA ^{[1
]}

机构：

[1] CSIC, CEBAS, Dept Ciencia & Tecnol Alimentos, Lab Fitoquim, Murcia 30080, Spain

来源：

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL | 1999年 / 5卷 / 06期

关键词：

strawberry; jams; processing; color; anthocyanins; browning; storage;

D O I：

10.1177/108201329900500606

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The influence of time and temperature of processing on the color of strawberry jams, and the time and presence of light during their storage is evaluated. Results showed that processing time is the determinant for obtaining color quality products, as boiling for over 15 min has a deleterious effect. The effect of daylight during storage caused insignificant color and anthocyanin losses, when compared with storage under dark conditions. However, there was no direct relationship between anthocyanin loss during processing and storage and the color observed under any of the assayed conditions. The freezing of fruit for long periods (one year) for future jam preparation provoked 77% of anthocyanin losses. Nevertheless, fruit could be stored at -20 degrees C for six months, since less than 20% loss of anthocyanins was noted.

引用

页码：487 / 492

页数：6

共 50 条

[31] Taste and palatability of strawberry jam as affected by organic acid content [J].

Ikegaya, Atsushi ;

Toyoizumi, Tomoyasu ;

Kosugi, Toru ;

Arai, Eiko .

INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2020, 23 (01) :2087-2096

[32] Influence of different processing and storage conditions on in vitro bioaccessibility of polyphenols in black carrot jams and marmalades [J].

Kamiloglu, Senem ;

Pasli, Ayca Ayfer ;

Ozcelik, Beraat ;

Van Camp, John ;

Capanoglu, Esra .

FOOD CHEMISTRY, 2015, 186 :74-82

[33] Effect of jam and marmalade processing and storage on the phytochemical properties of currant cultivars (Ribes Spp.) [J].

Yucel, Esra Esin ;

Kaya, Cemal .

JOURNAL OF FOOD PROCESSING AND PRESERVATION, 2022, 46 (06)

[34] Developing a vacuum cooking equipment prototype to produce strawberry jam and optimization of vacuum cooking conditions [J].

Okut, Dilara ;

Devseren, Esra ;

Koc, Mehmet ;

Ocak, Ozgul Ozdestan ;

Karatas, Haluk ;

Kaymak-Ertekin, Figen .

JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE, 2018, 55 (01) :90-100

[35] Stabilization of strawberry jam colour with natural colourants [J].

Zafrilla, P ;

Valero, A ;

Garcia-Viguera, C .

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL, 1998, 4 (02) :99-105

[36] Effect of Storage Conditions on the Stability of Polyphenols of Apple and Strawberry Purees Produced at Industrial Scale by Different Processing Techniques [J].

Salazar-Orbea, Gabriela L. ;

Garcia-Villalba, Rocio ;

Bernal, Maria J. ;

Hernandez-Jimenez, Alberto ;

Egea, Jose A. ;

Tomas-Barberan, Francisco A. ;

Sanchez-Siles, Luis M. .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2023, 71 (05) :2541-2553

[37] Effect of impregnation using sucrose solution on stability of anthocyanin in strawberry jam [J].

Watanabe, Yoshiyuki ;

Yoshimoto, Kazunori ;

Okada, Yoshiharu ;

Nomura, Masato .

LWT-FOOD SCIENCE AND TECHNOLOGY, 2011, 44 (04) :891-895

[38] Study on quality estimation for strawberry using color and NIR image processing [J].

Nagata, M ;

Shrestha, BP ;

Gejima, Y .

CONTROL APPLICATIONS IN POST-HARVEST AND PROCESSING TECHNOLOGY 2001, 2002, :231-235

[39] Influence of processing and external storage conditions on the performance of envelope materials for stratospheric airships [J].

Lv, Jing ;

Zhang, Yuanping ;

Gao, Heng ;

Zhang, Taihua .

ADVANCES IN SPACE RESEARCH, 2021, 67 (01) :571-582

[40] Improved color and anthocyanin retention in strawberry puree by oxygen exclusion [J].

Howard, Luke R. ;

Brownmiller, Cindi ;

Prior, Ronald L. .

JOURNAL OF BERRY RESEARCH, 2014, 4 (02) :107-116

← 1 2 3 4 5 →