Processing and storage effects on anthocyanin composition and antioxidant activity of jams produced with Camarosa strawberry

• Type: Article in International Scientific Journal
• Date: 2013

Authors

Luis F Amaro (Author) Other; Teresa Soares, MT (Author) Other; Carina Pinho (Author) Other; Isabel F Almeida (Author) FFUP; Olivia Pinho (Author) FCNAUP; Isabel M P L V O Ferreira (Author) FFUP

Journal

Title: International Journal of Food Science and Technology

Vol. 48

Pages: 2071-2077

ISSN: 0950-5423

Publisher: Wiley-Blackwell

Indexing

ISI Web of Knowledge - 18 Citations

Scopus - 17 Citations

Scientific classification

FOS: Agrarian Sciences > Other Agrarian Sciences

Other information

Authenticus ID: P-006-6QP

DOI: 10.1111/ijfs.12188

Abstract (EN): Anthocyanin profiles and radical scavenging activity of Camarosa strawberry jams as affected by two processing methods (conventional/industrial) and storage conditions were evaluated. Industrial strawberry jam produced in a closed system with vacuum preserved the anthocyanin composition (the total content was 35.77 +/- 2.56mg per 100g) when compared with conventional jam produced in an open system (3.35 +/- 0.05mg per 100g). However, the radical scavenging activity of conventional jam was lower than that of industrial jam, as EC50 was 52.99 +/- 0.94 and 44.33 +/- 2.47mgmL(-1), respectively. Two-way analysis of variance indicated a significant effect of processing method and storage time during 60days and a significant interaction for all variables except for EC50. Long-time storage of industrial jams at -8 degrees C leads to 80% reduction in anthocyanin content without loss of sensorial characteristics, whereas at room temperature the reduction was 98%, and the red colour was replaced by a brownish. Regardless of storage temperature, the radical scavenging activity of jams decreased 50-60% of its initial value.

Language: English

Type (Professor's evaluation): Scientific

Notes: <a href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS&DestLinkType=FullRecord&KeyUT=:000324380300011">Indexado na ISI Web of Science</a>

No. of pages: 7