Color Retention in Fruit Products

Joslyn, M. A.

doi:10.1021/ie50375a007

Cited by 33 publications

(10 citation statements)

References 27 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Without the addition of copper ions the anthocyanins accelerated the oxidation of ascorbic acid (Fig. 1) as noted previously (Joslyn, 1941;Timberlake, 1960;Clegg & Morton, 1968).…”

Section: The Efect O F Anthocyaninssupporting

confidence: 82%

The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid

Harper

Morton

Rolfe

1969

Int J of Food Sci Tech

View full text Add to dashboard Cite

The oxidation of ascorbic acid in citrate buffer at p H 2.9 has been investigated with and without added copper ions as catalyst, and the loss of ascorbic acid followed by polarographic analysis. Certain flavonoids occurring in blackcurrant juice were used as antioxidants and their activity, in the absence of added copper ions, was found to decrease in the order, quercetin and dihydroquercetin (equal), kaempferol and rutin. Cyanidin-3-rhamnoglucoside and delphinidin-3-glucoside accelerated the oxidation. In the presence of added copper ions quercetin showed increasing antioxidant activity up to 12.5 x 10-5 M (7.8 : 1, quercetin-copper ratio) after which the activity decreased rapidly. Anthocyanins were shown to possess slight antioxidant activity in the presence of copper ions. The probable mechanism of ascorbic acid oxidation is outlined, and the mode of action of flavonoids as antioxidants discussed. Experimental Bufer solutionwith sodium hydroxide solution to give pH 2.9.Citric acid (0.15% w/v) was dissolved in deionized water and partially neutralized Ascorbic acid solution of 1 mM in the buffer solution.

show abstract

“…Without the addition of copper ions the anthocyanins accelerated the oxidation of ascorbic acid (Fig. 1) as noted previously (Joslyn, 1941;Timberlake, 1960;Clegg & Morton, 1968).…”

Section: The Efect O F Anthocyaninssupporting

confidence: 82%

The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid

Harper

Morton

Rolfe

1969

Int J of Food Sci Tech

View full text Add to dashboard Cite

show abstract

“…Markakis et al (1957) showed that oxygen During Processing and Storage in the headspace of canned raspberries contributed to color destruction. Time and temperature during processing were stated by Joslyn (1942) to be important in color retention.…”

Section: Introductionsupporting

confidence: 85%

Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage

Daravingas

Cain

1965

Journal of Food Science

View full text Add to dashboard Cite

SUMMARY The effect of ingoing sirup concentration, various headspace atmospheres, and time and temperature of storage on the retention of the anthocyanin pigments in canned red and black raspberries was determined. The four anthoeyanins of red raspberries and the three anthocyanins of black raspberries were separated by column chromatography and analyzed spectrophotometrically. The anthocyanins appeared to be similar in the two species as determined by paper chromatography. The absorption maximum of the pigments shifted during storage. Prolonged times and higher temperatures of storage both significantly reduced the recoverable anthocyanins. Increased concentration of ingoing sirup and the presence of oxygen resulted in greater pigment destruction.

show abstract

“…Anthocyanin pigment content is an important quality factor and an indicator of improper processing of cranberry juice. Time and temperature of processing are important factors in color retention (Joslyn 1942). This study demonstrated that PEF processing has less impact on the visual quality of cranberry juice than heat processing.…”

Section: Color and Pigments Stabilitymentioning

confidence: 73%

PULSED ELECTRIC FIELD INACTIVATION of MICROORGANISMS and PRESERVATION of QUALITY of CRANBERRY JUICE

Jin¹,

Zhang

1999

J Food Processing Preservation

View full text Add to dashboard Cite

Cranberry juice was treated either by high voltage pulsed electric field (PEF) at 20 kV/cm and 40 kV/cm for 50 and 150 p, or by thermal treatment at 9OC for 90 s. Higher field strength and longer treatment time reduced more viable microbial cells. The overall volatile profile of the juice was not afJected by PEF treatment but it was affected by thermal treatment. No significant difference in color was observed between the control and PEF treated samples. The application of 4OkV/cm for 150 ps resulted in no growth of molds and yeasts during storage at 22 and 4C, and no growth of aerobic bacteria during storage at 4C. PEF is an alternative process to t h e m 1 pasteurization for cranberry juice.

show abstract

Color Retention in Fruit Products

Cited by 33 publications

References 27 publications

The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid

The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid

Changes in the Anthocyanin Pigments of Raspberries During Processing and Storage

PULSED ELECTRIC FIELD INACTIVATION of MICROORGANISMS and PRESERVATION of QUALITY of CRANBERRY JUICE

Contact Info

Product

Resources

About