Effect of impregnation using sucrose solution on stability of anthocyanin in strawberry jam

LWT

Volumn 44, Issue 4, 2011, Pages 891-895

  Watanabe, Yoshiyuki ^a   Yoshimoto, Kazunori ^a   Okada, Yoshiharu ^a   Nomura, Masato ^a  

^a KINKI UNIVERSITY   (Japan)

Author keywords

Anthocyanin; Color stability; Impregnation; Strawberry jam; Sucrose; Weibull model

Indexed keywords

ANTHOCYANINS; COLOR; DETERIORATION; FRUITS; IMPREGNATION; RATE CONSTANTS;

ANTI OXIDATIVE ACTIVITY; ANTIOXIDATIVE ABILITY; COLOR STABILITY; OPERATION TIME; STRAWBERRY JAM; SUCROSE SOLUTION; WEIBULL MODELS;

SUGAR (SUCROSE);

FRAGARIA X ANANASSA;

EID: 78751704631     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2010.11.003     Document Type: Article

References (18)

1. Abers J.E., Wrolstad R.E. Causative factors of color deterioration in strawberry preserves during processing and storage. Journal of Food Science 1979, 44(1):75-81.
2. Castelló M.L., Fito P.J., Chiralt A. Changes in respiration rate and physical properties of strawberries due to osmotic dehydration and storage. Journal of Food Engineering 2010, 97:64-71.
3. Chandra A., Nair M.G., Iezzoni A.F. Isolation and stabilization of anthocyanins from tart cherries (Prunus cerasus L.). Journal of Agricultural and Food Chemistry 1993, 41:1062-1065.
4. Cunha L.M., Oliveira F.A.R., Oliveira J.C. Optimal experimental design for estimating the kinetic parameters of processes described by Weibull probability distribution function. Journal of Food Engineering 1998, 37:175-191.
5. Dangles O., Wigand M.C., Brouillard R. Anthocyanin anti-copigment effect. Phytochemistry 1992, 31:3811-3812.
6. Dervisi P., Lamb J., Zabetakis I. High pressure processing in jam manufacture: effects on textural and colour properties. Food Chemistry 2001, 73:85-91.
7. Fujita A., Masumoto K., Kawakami K., Mikami T., Nomura M. Anti-oxidation activity of various rice brans. Journal of Oleo Science 2006, 55(11):585-591.
8. García-Viguera C., Zafrilla P., Romero F., Abellán P., Artés F., Tomás-Barberán F.A. Color stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science 1999, 64(2):243-247.
9. Hújica-Paz H., Vaidez-Fragoso A., López-Malo A., Palou E., Welti-Chanes J. Impregnation and osmotic dehydration of some fruits: effect of the vacuum pressure and syrup concentration. Journal of Food Engineering 2003, 57:305-314.
10. Lewis C.E., Walker J.R.L., Lancaster J.E. Effect of polysaccharides on the colour of anthocyanins. Food Chemistry 1995, 54:315-319.
11. Olsson M.E., Ekvall J., Gustavsson K.E., Nilsson J., Pillai D., Sjöholm I., et al. Antioxidants, low molecular weight carbohydrates, and total antioxidant capacity in strawberries (Fragaria X ananassa): effects of cultivar, ripening, and storage. Journal of Agricultural and Food Chemistry 2004, 52:2490-2498.
12. O'Beirne D., Kelly G. Some physical and organoleptic effects of adding skim milk powder and cream to fruit preserves. Lebensmittel-Wissenschaft und -Technologie 1985, 18:47-51.
13. Patras A., Brunton N.P., O'Donnell C., Tiwari B.K. Effect of thermal processing on anthocyanin stability in foods; mechanisms and kinetics of degradation. Trends in Food Science & Technology 2010, 21:3-11.
14. Sondheimer E., Kertesz Z.I. The anthocyanin of strawberries. Journal of the American Chemical Society 1948, 70:3476-3479.
15. Viguera C.G., Zafrilla P., Barberan F.T. Determination of authenticity of fruit jams by HPLC analysis of anthocyanins. Journal of Science and Food Agriculture 1997, 73:207-213.
16. Watanabe Y., Fang X., Adachi S., Fukami H., Matsuno R. Oxidation of 6-O-arachidonoyl L-ascorbate microencapsulated with a polysaccharide by spray-drying. Lebensmittel-Wissenschaft und -Technologie 2004, 37:395-400.
17. Wicklund T., Rosenfeld H.J., Martinsen B.K., Sundfør M.W., Lea P., Bruun T., et al. Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions. Lebensmittel-Wissenschaft und -Technologie 2005, 38:387-391.
18. Wrolstad R.E., Skrede G., Lea P., Enersen G. Influence of Sugar on anthocyanin pigment stability in Frozen strawberries. Journal of Food Science 1990, 55(4):1064-1065.