Shelf life stability of red‐fleshed plum nectars: role of polyphenol fortification on quality parameters

Abstract

The effect of polyphenol fortification of red-fleshed plum nectars by addition of plum skin extract on the stability of quality, defined in terms of sensory attributes, phenolic composition and antioxidant activity, during shelf life storage was investigated. The sensory attributes were stable throughout the 3-month storage period at 5°C for the control and fortified formulations. Among the phenolic compounds measured only the anthocyanins decreased during the storage period; however, the total antioxidant activity was not affected. The loss of red colour was less pronounced compared to the loss of anthocyanins for both formulations. This might be attributed to enhanced co-pigmentation as the content of the co-pigment, neochlorogenic acid, increased, while flavonols remained stable during storage. Polyphenol fortification enhanced the retention of red colour, polyphenol content and total antioxidant capacity compared to the control formulation.

Sensory Analysis and Consumers Studies of Açai Beverage After Thermal, Chlorine and Ozone Treatments of the Fruits

“…; De Beer et al . ). So the tiny loss distinguishable color observed in Açai beverages from fruit blanched to 90C, may be related to copigmentation reactions that occurred, despite the decrease in anthocyanins content present in relation to the control treatment.…”

Kinetic analysis of the stability of antioxidants in blackberry (Rubus fructicosus L.) liquor

“…There are works dealing with products elaborated with berries such as jam (Zafrilla et al, 2001;Wicklund et al, 2005;Howard et al, 2010;Holzwarth et al, 2012), liquors (Heinonen et al, 1998;Montoya-Gómez et al, 2005;Leyva 2009;Galego et al, 2013;Sokól-Letowska et al, 2014) and juices (García Alonso et al, 2002;Lee et al, 2005;De Beer et al, 2014) in which the antioxidant capacity and stability have been investigated including stability during storage. As blackberry is concerned, most studies deal with identification of its main anthocyanins and phenolic compounds as well as with its antioxidant capacity (Céspedes et al, 2000;Sellapan et al, 2002;Acosta-Montoya et al, 2010).…”