Back to Search Start Over

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.

Authors :
Dietmar Kammerer
Sandra Schillmöller
Oliver Maier
Andreas Schieber
Reinhold Carle
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]

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