Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature

Garcı́a-Viguera, C.; Zafrilla, Pilar; Romero, Fernando; Abellán, Pedro; Artés, Francisco; Tomás‐Barberán, Francisco A

doi:10.1111/j.1365-2621.1999.tb15874.x

Cited by 148 publications

(115 citation statements)

References 27 publications

(31 reference statements)

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“…The components with antioxidant capacity present in strawberry and fig jelly showed to be heat-resistant. This result could be related with monomeric pigment concentrations during the storage (Withy et al 1993), stability of anthocyanins (García-Viguera et al 1999), growing season, geographical origin, and agricultural practices (Chun et al 2005). In contrast, storage time in the freezer and contact with light did not affect these compounds.…”

Section: Resultsmentioning

confidence: 78%

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Bof

Fontana

Piemolini-Barreto

et al. 2012

Braz. arch. biol. technol.

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The effect of freezing and processing technology on the antioxidant capacity of grape (Vitis vinifera), apple (Malus domestica), strawberry (Fragaria x Anassa), pear (Pyrus communis L.), guava (Psidium guajava L.), and fig (Ficus carica L.) was evaluated for 90 days. Under a storage temperature of -15 ° C, there was no significant difference in the antioxidant capacity of grape and fig pulp, and a higher antioxidant capacity was found for guava pulp (27 µmol/g). While the technological processing did not affect the antioxidant capacity of pear and apple jellies, allother jellies studied showed a reduced antioxidant capacity. The processing reduced the antioxidant capacity of grapes in 45%. Among the fruit products, the highest antioxidant activities were found for guava pulp and jelly (27 and 25 µmol/g, respectively), followed by grape pulp (22 µmol/g).

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Section: Resultsmentioning

confidence: 78%

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Bof

Fontana

Piemolini-Barreto

et al. 2012

Braz. arch. biol. technol.

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show abstract

“…According to García-Martínez et al (2002) and Wicklund et al (2005), the method of jam storage is one of the factors affecting its color. Patras et al (2011) and García-Viguera et al (1999) found that storage temperature had an effect on the color parameters of strawberry jam. The authors mentioned above noted greater color deterioration in jams stored at higher temperature.…”

Section: Color Parameters Of Strawberry Jamsmentioning

confidence: 99%

Effects of Plant Ingredients With Pro-Health Properties and Storage Conditions on Texture, Color and Sensory Attributes of Strawberry (Fragaria × Ananassa Duch.) Jam

2017

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The following work compares the parameters of texture and color as well as sensory indicators in low-sugar strawberry (Fragaria × ananassa Duch.) jams both with pro-health plant ingredients (chokeberry, elderberry, Japanese quince, flax seeds, wheat germs and inulin) and without them (control). The products were examined immediately after production and after 6 and 12 months of storage at cold (10oC) and room temperature (20oC). Compared with the control jam, the value of gel strength was the highest in the jams with flax seeds and wheat germs, on average by 21% and 159%, respectively. The investigated ingredients, particularly Japanese quince and elderberry fruit, lowered gel strength by 16% and 21%, respectively. The ingredients used had an effect on all color parameters and the general sensory evaluation. Adding steviol glycoside and Japanese quince lead to the color of jams being substantially brighter; however, the brightest were the jams with added flax seeds and wheat germs. The addition of chokeberry and elderberry caused significant darkening of the jam. The dominant colors in jams were red and yellow, especially in the jam with added steviol glycoside, Japanese quince and wheat germs. After storage, the value of all texture parameters in jams increased; there were also changes in color, jams were lighter after storage at 20oC. After a 12-month storage period, the jam with added chokeberry scored the highest (5.0) values, regardless of the storage temperature; the highest scores were also reported for the jam with Japanese quince and inulin stored at 10oC.

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“…These results agree with Drdak and Daucik (1999) and Rhim (2002). Garcia-Viguera et al (1999) reported anthocyanin losses of 10 to 80 % during jam processing. Moreover, C-3-G and pelargonidin 3-glucoside in blackberry and strawberry puree were significantly reduced by thermal treatment at 70 C for 2 min (Patras et al, 2009).…”

Section: Effect Of Drying Conditions On the Anthocyanin Profile Of Hamentioning

confidence: 99%

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

Khattab¹,

Ghanem²,

Brooks³

2016

JFR

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The effect of freezing, frozen storage (–18 °C for 6 months), thawing, juice extraction, and hot-air drying on the anthocyanin profile of haskap berry (Lonicera caerulea L.) was investigated using RP-HPLC. Five anthocyanins (ANCs) were quantified: cyanidin 3,5-di-glucoside (4.27 % of the total ANCs), cyanidin 3-glucoside (89.39 %), cyanidin 3-rutinoside (2.07 %), pelargonidin 3-glucoside (0.83 %), and peonidin 3-O-glucoside (3.44 %). Freezing did not significantly affect the content of individual ANCs, while frozen storage resulted in significant reductions (16.00-24.50 %). Thawing the frozen berries in the microwave oven retained the highest content of different ANCs. The highest degradation, however, occurred while thawing at room temperature. Extracting juice from the berries significantly reduced the content of individual ANCs. Drying the berries to 25 % moisture content at 60, 100, and 140 ºC reduced the individual ANCs by 73.85-76.19, 78.46-80.95 and 90.77-95.40 %, respectively. The overall stability of the five ANCs during storage and processing is summarized by the following trend (from most to least stable): peonidin 3-O-glucoside > pelargonidin 3-glucoside > cyanidin 3,5-diglucoside > cyanidin 3-rutinoside > cyanidin 3-glucoside.

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Color Stability of Strawberry Jam as Affected by Cultivar and Storage Temperature

Cited by 148 publications

References 27 publications

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Effect of freezing and processing technologies on the antioxidant capacity of fruit pulp and jelly

Effects of Plant Ingredients With Pro-Health Properties and Storage Conditions on Texture, Color and Sensory Attributes of Strawberry (Fragaria × Ananassa Duch.) Jam

Stability of Haskap Berry (Lonicera Caerulea L.) Anthocyanins at Different Storage and Processing Conditions

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