Influence of processing and storage conditions in strawberry jam color / Influencia de las condiciones de tratamiento y de almacenamiento en el color de confituras de fresa

Abstract

The influence of time and temperature of processing on the color of strawberry jams, and the time and presence of light during their storage is evaluated. Results showed that processing time is the determinant for obtaining color quality products, as boiling for over 15 min has a deleterious effect. The effect of daylight during storage caused insignificant color and anthocyanin losses, when com pared with storage under dark conditions. However, there was no direct relationship between antho cyanin loss during processing and storage and the color observed under any of the assayed condi tions. The freezing of fruit for long periods (one year) for future jam preparation provoked 77% of anthocyanin losses. Nevertheless, fruit could be stored at -20°C for six months, since less than 20% loss of anthocyanins was noted.

Keywords

strawberry jams processing color anthocyanins browning storage

Get full access to this article

View all access options for this article.

References

Francis F.J. (1989). Food Colorants: Anthocyanins. Critical Reviews in Food Science and Nutrition 28: 273-341.

García-Viguera C. , Bridle P. and Bakker J. (1994). The effect of pH on the formation of coloured compounds in model solution containing anthocyanins, catechin and acetaldehyde . Vitis 33 : 37-40.

García-Viguera C. , Zafrilla P. and Tomás-Barberán F.A. (1995). Changes in colour of strawberry jams during processing. In: García-Viguera C., Castañer M., Gil M.I., Ferreres F. and Tomás-Barberán F.A. (eds), Current Trends in Fruit and Vegetables Phytochemistry. Madrid: CSIC. pp. 177-181.

García-Viguera C. , Zafrilla P. and Tomás-Barberán F.A. (1997). Determination of authenticity of fruit jams by HPLC analysis of anthocyanins. Journal of the Science of Food and Agriculture 73: 207-213.

García-Viguera C. , Zafrilla P. and Tomás-Barberán F.A. (1998). The use of acetone as extraction solvent for strawberry fruit anthocyanins. Phytochcmical Analysis 9: 274-277.

García-Viguera C. , Zafrilla P. , Romero F. , Abellán P. Artés F. and Tomás-Barberán F.A. (1999). Color stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science 64: 243-247.

Jackman R.L. and Smith J.L. (1996). Anthocyanin and betalains. In: Hendry G.A.F. and Houghton J.D. (eds), Natural Food Colorants . Glasgow: Blackie Academic & Professional . pp. 249-309.

Markakis P. (1982). Stability of anthocyanins in foods. In: Markakis P. (ed.), Anthocyanins as Food Colours . New York: Academic Press. pp. 163-180.

McLaren K. (1980). Food colorimetry. In: Wilford J. (ed.), Developments in Food Colours-I. London: Applied Science Publishers Ltd. pp. 27-45.

10.

Pilano L.S. , Wrolstad R.E. and Heatherbell D.A. (1985). Influence of fruit composition, maturity and mold contamination on the color and appearance of strawberry wine. Journal of Food Science 50: 1121-1125.

11.

Rivas-Gonzalo J.C. , Bravo-Haro S. and Santos-Buelga C. (1995). Detection of compounds formed through the reaction of malvidin 3-monoglucoside and catechin in the presence of acetaldehyde. Journal of Agriculture and Food Chemistry 43: 1444-1449.

12.

Van Buren J.P. , Bertino J.J. and Robinson W.B. (1968). The stability of wine anthocyanins on exposure to heat and light. American Journal of Enology and Viticulture 19: 147-154.

13.

Wrolstad R.E. , Skrede G. , Lea P. and Enersen G. (1990) Influence of sugar on anthocyanin pigment stability in frozen strawberries. Journal of Food Science 55: 1064-1065,1072.

14.

Zafrilla P. , Valero A. and García-Viguera C. (1998). Stabilisation of strawberry jam colour with natural colorants. Food Science and Technology International 4: 99-105.