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Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colourants.
Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colourants.
- Source :
- European Food Research & Technology; Apr2007, Vol. 224 Issue 6, p667-679, 13p
- Publication Year :
- 2007
-
Abstract
- Abstract??Besides texture degradation and aroma loss colour fading and browning of processed fruits, in particular strawberries, displaying comparatively low amounts of non-acylated anthocyanins, still pose a serious problem. Therefore, in the present study the colour of texture-improved canned strawberries was stabilised using commercial concentrates from black carrots and elderberries as natural colourants. CIEL<superscript>*</superscript>a<superscript>*</superscript>b<superscript>*</superscript>values of the fruit surface and of the brine solutions were monitored over a period of 24 weeks under light exposure. Furthermore, the contents of individual anthocyanins were analysed by HPLC-DAD. The colour of the processed control fruits (without added colourant) was unacceptable even at the beginning of the storage. Their anthocyanin contents were reduced by more than 85% at the end of the storage period. In contrast, the colour of canned strawberries containing black carrot and elderberry anthocyanins was significantly improved. Colour difference values ?E<superscript>*</superscript>of black carrot-coloured strawberries were found to be smaller than those of the samples containing elderberry concentrate as a colourant. This could be ascribed to the presence of acylated anthocyanins in the first exhibiting exceptional storage stability, while all non-acylated pigments were degraded. The chill brining process for fruit firming markedly affected pigment stability, which can be attributed to enzymes that are still active at cold storage conditions. [ABSTRACT FROM AUTHOR]
- Subjects :
- PROCESSED foods
STRAWBERRIES
ANTHOCYANINS
CARROTS
Subjects
Details
- Language :
- English
- ISSN :
- 14382377
- Volume :
- 224
- Issue :
- 6
- Database :
- Complementary Index
- Journal :
- European Food Research & Technology
- Publication Type :
- Academic Journal
- Accession number :
- 24324167
- Full Text :
- https://doi.org/10.1007/s00217-006-0356-3