Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage

Abstract

The effect of storage time and temperature on degradation of bioactive compounds such as ascorbic acid, anthocyanins, total phenols, colour and total antioxidant capacity of strawberry jam were investigated. The results indicated that lightness (L) value decreased significantly (p< 0.05) over 28 days of storage at 4 and 15°C, with lower values measured at higher temperatures. Anthocyanins, ascorbic acid and colour degradation followed first-order kinetics where the rate constant increased with an increase in the temperature. The reaction rate constant (k) increased from 0.95×10 −2 day −1 to 1.71×10 −2 day −1 at 4 and 15°C for anthocyanins. Similarly, k increased from 2.08×10 −2 day −1 to 4.54×10 −2 day −1 at 4 and 15°C for ascorbic acid. In general, total antioxidant activity for strawberry jam samples stored for 28 days at 4 and 15°C exhibited lower values as compared to control (day 0). The results showed greater stability of nutritional parameters at 4°C compared to 15°C.

Betalains rich Rivina humilis L. berry extract as natural colorant in product (fruit spread and RTS beverage) development

“…Therefore, loss of phenols content was reflected in reduced betalains content (68 %) after 6 months storage at 5°C. The stability of betalains in this study was better than that of anthocyanins in strawberry jam (Patras et al 2011). The present observation was in agreement with our finding that R. humilis berry juice betalains content reduced by 15 % (thereby retaining~85 %) during storage at 5°C in dark over a period of 3 months (Khan and Giridhar, unpublished).…”

Effect of Whey Protein Isolate on the Properties of Freeze Dried aloe vera (Aloe barbadensis Mill) Powder

“…The time (s) to fully reconstitute the powders was recorded (Quek et al, 2007). The colour parameters of the encapsulated powder were determined using Hunter lab colorimeter (Patras et al, 2011).…”

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

“…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.…”