PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
2016 | 66 | 4 |

Tytuł artykułu

Modelling the colour of strawberry spread during storage, including effects of technical variations

Treść / Zawartość

Warianty tytułu

Języki publikacji

EN

Abstrakty

EN
The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing conditions were measured under different storage conditions. Additional sugar and colorant had only slight effects on the colour decay, while exclusion of oxygen and daylight did not affect this process. The only condition that clearly maintained the freshly processed appearance was storage at 4°C. Hexagonal bottles were filled with the strawberry spreads and their colour was repeatedly measured at the six sides of the bottles, using a Minolta chroma meter. Data were analysed using non- -linear indexed regression analysis based on a logistic function for the three colour aspect of a*, b* and L*. This technology allowed the determination of the variation in these data in terms of improved reliability (R2 adj, >90%). It also allowed better interpretation of the processes involved. All variations in the data could be attributed to technical variation.

Słowa kluczowe

Wydawca

-

Rocznik

Tom

66

Numer

4

Opis fizyczny

p.271-276,fig.,ref.

Twórcy

autor
  • Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
  • Horticulture and Product Physiology, Wageningen University and Research Centre, Wageningen, The Netherlands
autor
  • Faculty of Food Technology, University of Osijek, Osijek, Croatia
autor
  • Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia
autor
  • Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, Ljubljana, Jamnikarjeva 101, 1000 Ljubljana, Slovenia

Bibliografia

  • 1. Aaby K., Skrede G., Worlstad R.E., Polyphenolic composition and antioxidant activities in flesh and achenes of strawberries (Fragaria ananasa). J. Agric. Food Chem., 2005, 53, 4032–4040.
  • 2. Buchweitz M., Speth M., Kammerer D.R., Carle R., Impact of pectin type on the storage stability of blackcurrant (Ribes nigrum L.) anthocyanins in pectic model solutions. Food Chem., 2013, 139, 1168–1178.
  • 3. Bakker J., Bridle P., Koopman A., Strawberry juice colour: the effect of some processing variables on the stability of anthocyanins. J. Sci. Food Agric., 1992, 60, 471–476.
  • 4. Cavalcanti R.N., Santos D.T., Meireles M.A.A., Non-thermal stabilization mechanisms of anthocyanins in model and food systems – an overview. Food Res. Int., 2011, 44, 499−509.
  • 5. Ford A., Hansen K., Herrington M., Moisander J., Notthingham S., Prytz S., Zorin M., Subjective and objective determination of strawberry quality. Acta Hortic., 1997, 439, 319–324.
  • 6. Garcia-Viguera C., Zafrilla P., Changes in anthocyanin during food processing: infl uence on color. 2001, in: Chemistry and Physiology of Selected Food Colourants (eds. J.M. Ames, T. Hofmann). Oxford University Press, New York, pp. 56–65.
  • 7. Gimenez J., Kajda P., Margemenon L., Piggott J.R., Zabetakis I., A study on the colour and sensory attributes of high-hydrostaticpressure jams as compared with traditional jams. J. Sci. Food Agric., 2001, 81, 1228–1234.
  • 8. Giusti M.M., Jing P., Natural pigments of berries: Functionality and application. 2007, in: Berry Fruit: Value-Added Products for Health Promotion (ed. Y. Zhao). CRC Press, Boca Raton, pp. 105–146.
  • 9. Haffner K., Finstad M.B., Rosenfeld H.J., Skrede G., Colour of raspberry jam as influenced by cultivar, temperature and light during storage. Acta Hortic., 2003, 628, 829–834.
  • 10. Holzwarth M., Korhummel S., Siekmann T., Carle R., Kammerer D.R., Influence of different pectins, process and storage conditions on anthocyanin and colour retention in strawberry jams and spreads. LWT – Food Sci. Technol., 2013,52, SI, 131–138.
  • 11. Hubbermann E.M., Heins A., Stockmann H., Schwarz K., Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin-rich blackcurrant and elderberry concentrates. Eur. Food Res. Technol., 2006, 223, 83–90.
  • 12. Kopjar M., Piližota V., Hribar J., Simčič M., Zlatič E., Nedić Tiban N., Infl uences of trehalose addition and storage conditions on the quality of strawberry cream fi lling. J. Food Eng., 2008, 87, 341–350.
  • 13. Mazur S.P., Nes A., Wold A-B., Remberg S.F., Martinsen B.K., Aaby K., Effects of ripeness and cultivar on chemical composition of strawberry (Fragaria x ananassa Duch.) fruits and their suitability for jam production as a stable product at different storage temperatures. Food Chem., 2014, 146, 412–422.
  • 14. Mazza G., Miniati E., Anthocyanins in fruits, vegetables and grains. 1993, CRC Press, Boca Raton, USA, p. 362.
  • 15. Nikkhah E., Khayamy M., Heidari R., Jamee, R., Effect of sugar treatment on stability of anthocyanin pigments in berries. J. Biol. Sci., 2007, 7, 1412−1417.
  • 16. 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 Food Sci. Technol., 2010, 21, 3−11.
  • 17. Patras A., Brunton N.P., Tiwari B.K., Butler, F., Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food Bioprocess Technol., 2011, 4, 1245–1252.
  • 18. R Development Core Team R. 2005. A language and environment for statistical computing’, R Foundation for Statistical Computing, Vienna, Austria. See [http://www.R-project.org].
  • 19. Talcott S.T., Chemical components of berry fruits. 2007, in: Berry Fruit: Value-Added Products for Health Promotion (ed. Y. Zhao). CRC Press, Boca Raton, pp. 51–72.
  • 20. Tijskens L.M.M., Konopacki P.J., Schouten R.E., Hribar J., Simčič M., Biological variance in the colour of Granny Smith apples: modelling the effect of senescence and chilling injury. Postharv. Biol. Technol., 2008, 50, 153–163.
  • 21. Tijskens L.M.M., Schouten R.E., Konopacki P.J., Hribar J., Simčič, M., Modelling the biological variance of the yellow aspect of Granny Smith apple colour. J. Sci. Food Agric., 2010, 90, 798–805.
  • 22. Unuk T., Tijskens L.M.M., Germšek B., Zadravec P., Vogrin A., Hribar J., Simčič M., Tojnko S., Effect of location in the canopy on the colour development of three apple cultivars during growth. J. Sci. Food Agric., 2012, 92, 2450–2458.
  • 23. Wang S.Y., Zheng W., Galletta G.J., Cultural system affect fruit quality and antioxidant capacity in strawberries. J. Agric. Food Chem., 2002, 50, 6534–6542.
  • 24. Wicklund T., Rosenfeld H.J., Martinsen B.K., Sundfør M.W., Lea P., Bruun T., Blomhoff R., Haffner K., Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions. LWT – Food Sci. Technol., 2005, 38, 387–391.

Typ dokumentu

Bibliografia

Identyfikatory

Identyfikator YADDA

bwmeta1.element.agro-d3d12547-7c6b-444d-92d6-f27d0827c8a9
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.