Effect of storage time and temperature on the nutritional quality of commercial orange jam

doi:10.25177/jfst.1.2.5

Cited by 3 publications

(1 citation statement)

References 28 publications

(17 reference statements)

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A 120-day cold storage of bitter orange jam and orange jam resulted in a 32.9% and 112.7% increase in HMF content [30], while our blue honeysuckle berry confitures showed only 14.5% (thermomix) and 14.3% (evaporator) increases over the same period of time. Djaoudene and Louaileche [31] observed an increased content of HMF during 30-day storage of orange jam. Its levels increased by 144% and 169% during storage at 25 • C and 35 • C, which is about a 20-fold change compared to our own study.…”

Section: Hydroxymethylofurfural Contentmentioning

confidence: 97%

Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.)

Kalisz,

Polak,

Cacak-Pietrzak

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

The blue honeysuckle berry is a fruit known as a rich source of many bioactive substances with proven health-promoting effects. Due to its sour taste with a noticeable hint of bitterness, fruits of this plant are rarely consumed and the consumer prefers the processed form. The purpose of this study was to evaluate the effect of the cooking method on the biological quality of honeysuckle berry confiture. The selected recipe was used to make confiture in a vacuum evaporator using lowered pressure and in a thermomix vessel under atmospheric pressure. Then, the content of the chosen compounds and antioxidant activity of the two types of confitures were compared. The confitures were analyzed right after production and through 180 days of refrigerated storage. The pH, TA and TSS parameters remained unchanged regardless of the production process and storage time. Ascorbic acid, polyphenol and anthocyanin concentrations were greater in the confiture from vacuum cooking. Also, the same confiture showed a lower rate of degradation of bioactive substances during storage. The antioxidant activity of the two types of confiture was significantly different shortly after production, but equal at the end of 180-day storage. HMF content was four times higher in confitures cooked under atmospheric pressure than under vacuum. The confiture made from the honeysuckle berry was very rich in bioactive compounds, especially polyphenols. Vacuum cooking proved to be the best method for confiture production as a result of lower temperatures used and less aeration of the mass.

show abstract

Section: Hydroxymethylofurfural Contentmentioning

confidence: 97%

Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.)

Kalisz,

Polak,

Cacak-Pietrzak

et al. 2023

Applied Sciences

View full text Add to dashboard Cite

show abstract

Enhanced functionality and shelf stability of burfi by incorporating kinnow (mandarin) fruit juice

2022

View full text Add to dashboard Cite

Stability Study on Physicochemical Composition, Bioactive Compounds and Antioxidant Potential of Apple Jam: Influence of Daily Storage Conditions

Djaoudene,

Bachir-Bey,

Djebari

2024

Acta Universitatis Cibiniensis. Series E: Food Technology

View full text Add to dashboard Cite

The fruits and their derivatives are products known for their excellent energy intake and their beneficial health effects. Jams are an efficient and tasty way of fruit preservation. Jam quality is greatly influenced by storage conditions like temperature and duration. The current investigation aimed to study the evaluation changes of physicochemical characteristics (total sugars (TS), free amino acids (FAA), hydroxymethylfurfural (HMF), and ascorbic acid (AA)), phytochemical composition (carotenoid, total phenolic, and flavonoid contents), and antioxidant ability (DPPH and ferric reducing power) of two brands of commercial apple jam during daily conditions of use. The jams were assessed during the first 30 days after first opening the tins, with testing the effect of 25°C (ambient temperature) and 35°C (hot summer temperature). The findings show that after a month of storage at 25 and 35°C, the decreasing levels for samples were respectively 11-13% (S1) and 12-16% (S2) for TS, 63-68% (S1), and 57-63% (S2) for FAA, 6-7% (S1) and 4-5% (S2) for AA; whereas, HMF revealed increases of 127-143% (S1) and 186-232% (S2). Likewise, significant losses of bioactive substances and antioxidant capacity have been observed for jam samples. Based on the current findings, it can be concluded that storing industrial apple jam under daily conditions of use leads to significant loss of quality and antioxidant parameters. For this reason, it is recommended to consume the apple jam as soon as possible after opening the tin and to store it at relatively low temperatures during use.

show abstract

Effect of storage time and temperature on the nutritional quality of commercial orange jam

Cited by 3 publications

References 28 publications

Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.)

Impact of Production Methods and Storage Time on the Bioactive Compounds and Antioxidant Activity of Confitures Made from Blue Honeysuckle Berry (Lonicera caerulea L.)

Enhanced functionality and shelf stability of burfi by incorporating kinnow (mandarin) fruit juice

Stability Study on Physicochemical Composition, Bioactive Compounds and Antioxidant Potential of Apple Jam: Influence of Daily Storage Conditions

Contact Info

Product

Resources

About