Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

Moura, Sílvia Cristina Sobottka Rolim de; Tavares, Paulo Eduardo da Rocha; Germer, Sílvia Pimentel Marconi; Nisida, Alba Lucia Andrade Coelho; Alves, Adriana Barreto; Kanaan, Alexandre Saikali

doi:10.1007/s11947-011-0578-7

Cited by 36 publications

(23 citation statements)

References 13 publications

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“…Sendo assim, 85,44% dos híbridos apresentaram coloração com médias entre 3 a 6,9 que corresponde a uma coloração vermelho brilhante sendo esta a mais apreciada pelo consumidor, entre as cultivares comerciais apenas 'Camarosa' não se encontra nessa faixa. Para comercialização de morangos destinados ao consumo in natura, a cor externa é um importante atrativo para o consumidor, pois influencia na sua expectativa sobre sabor e qualidade do produto (Moura et al, 2012).…”

Section: Resultado E Discussãounclassified

Propriedades Físico-Químicas Em Frutos De Híbridos Experimentais De Morangueiro

Souza¹,

Vieira²,

Resende³

et al. 2017

Agrotropica

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Programas de melhoramento do morangueiro tem buscado aprimorar atributos de qualidade, aumentar a produtividade bem como reduzir custos de produção. O desenvolvimento e a caracterização de novos materiais são fundamentais para alavancar a cultura no país, assim como atender a demanda dos consumidores quanto aos aspectos de aparência e propriedades químicas do fruto. Objetivou-se com o presente trabalho analisar as propriedades físico-químicas de híbridos experimentais de morangueiro, visando à caracterização e seleção de genótipos mais promissores para o mercado in natura e para o processamento, a partir de genótipos do programa de melhoramento genético da Universidade Federal de Lavras. As características avaliadas foram: teor de sólidos solúveis (SS), acidez titulável (AT), firmeza de polpa, açúcares totais, pectina solúvel, pectina total, pH, SS/AT, tamanho, formato e coloração externa e interna do fruto. As análises foram realizadas em 103 híbridos experimentais e sete cultivares comerciais. Conforme a caracterização, os híbridos MOGSC12-501, MCA12-86, MDA12-37 e MFA12-448 destacaram-se principalmente para as variáveis: firmeza de polpa (2,18 a 2,79N) e para SS/AT com valores entre 10,93 a 11,85%, apresentando elevado potencial para comercialização quando comparados as cultivares comerciais normalmente plantadas no Brasil.Palavras-chave: Fragaria x ananassa Duch. Melhoramento do morangueiro. Pós-colheita.Physico-chemical properties of experimental hybrid fruit strawberry. The strawberry breeding programs are seeking for quality attribute improvement, increase yield as well as reduce the production costs. The characterization of the newly released materials is very important in order to understand and explore the external aspects and chemical parameters of the fruit. The objective of this work was to measure the physicochemical properties of experimental strawberry hybrids, aiming at the characterization and selection of the most promising genotypes for the in natura market and for the processing, from genotypes the breeding program of the Universidade Federal de Lavras, according to the evaluate characteristic: soluble solids (SS), titratable acidity (TA), firmness, total sugars, soluble pectin, total pectin, pH, ratio SS/TA, size, shape and external and internal colour of the fruit. The experiment design was a completely randomized with 103 hybrid and seven commercial cultivar. According to the characterization, hybrids MOGSC12-501, MCA12-86, MDA12-37 and MFA12-448 stood out mainly for the variables: pulp firmness (2.18 to 2.79 N) and for SS/AT ranging from 10.93 to 11.85%, presented high potential for commercialization when compared to commercial cultivars usually planted in Brazil.

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Section: Resultado E Discussãounclassified

Propriedades Físico-Químicas Em Frutos De Híbridos Experimentais De Morangueiro

Souza¹,

Vieira²,

Resende³

et al. 2017

Agrotropica

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“…Thermal processing leads to complexation reactions between anthocyanins and other compounds resulted in response to high temperature exposure. Also, the losses of TMA could be due to formation of anthocyanin polymers or condensation between anthocyanins and procyanidins or other phenolic compounds [5,9,12]. …”

Section: Resultsmentioning

confidence: 99%

“…Among these products, one of the most popular is jam [7,8]. As a result of health benefits and medical restriction an increasing number of consumers are turning to fruit-based products with low-sugar content due to their high nutritional value [9]. During jam processing, the fruits are subjected to a long heating at high temperature.…”

Section: Introductionmentioning

confidence: 99%

Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam

Poiană

Munteanu

Bordean

et al. 2013

Chemistry Central Journal

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BackgroundIn the last years pectin and other hydrocolloids were tested for improving the color stability and the retention of bioactive compounds in gelled fruit-based products. In line with these concerns, our study has been directed to quantify the changes in antioxidant status and color indices of blackberry jam obtained with different types of pectin (degree of esterification: DE, degree of amidation: DA) and doses in response to processing and storage for 1, 3 and 6 months at 20°C.ResultsBlackberry jam was obtained by a traditional procedure used in households or small-scale systems with different commercial pectins (HMP: high-methoxyl pectin, LMP: low-methoxyl pectin and LMAP: low-methoxyl amidated pectin) added to three concentrations (0.3, 0.7 and 1.0%) and investigated in terms of total monomeric anthocyanins (TMA), antioxidant capacity expressed as ferric reducing antioxidant power (FRAP), total phenolics (TP), color density (CD) and percent of polymeric color, PC (%). Thermal processing resulted in significant depreciation of analyzed parameters reported to the corresponding values of fresh fruit as follows: TMA (69-82%), TP (33-55%) and FRAP (18-52%). Biologically active compounds and color were best retained one day post-processing in jams with LMAP followed by samples with LMP and HMP. Storage for 6 months brings along additional dramatic losses reported to the values recorded one day post-processing as follows: TMA (31-56%), TP (29-51%) and FRAP (20-41%). Also, both processing and storage resulted in significant increases in PC (%). The pectin type and dosage are very influential factors for limiting the alterations occurring in response to processing and storage. The best color retention and the highest TMA, TP and FRAP were achieved by LMAP, followed by LMP and HMP. Additionally, a high level of bioactive compounds in jam could be related to a high dose of pectin. LMAP to a level of 1% is the most indicated to provide the highest antioxidant properties in jam.ConclusionsThe retention of bioactive compounds and jam color stability were strongly dependent on the pectin type and dosage. By a proper selection of pectin type and dose could be limited the losses recorded in response to processing and storage.

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“…In the anthocyanin content stability study of traditional and light blackberry jams stored at 10 and 25 °C (Moura et al, 2012), reductions in anthocyanin content were observed in both kinds of jam, with lower contents found in traditional jam stored at 10 °C (reduction of 36%) and higher ones in light jam stored at 25 °C (reduction of 82.6%). Table 5 shows the values found in instrumental color measurement of the samples at the time point 0 and having the 45-day storage time.…”

Section: Anthocyanin and Polyphenol Contentsmentioning

confidence: 94%

Characterization and evaluation of stability of bioactive compounds in fruit smoothies

et al. 2017

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Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothies: Yellow Fruits (YF), Red Fruits (RF), and Green Vegetables (GV) stored in a glass packaging (260 mL) were characterized for pH, soluble solids (°Brix), water activity (aw), density, rheology and thermal properties, and stored at controlled temperatures of 10 °C and 25 °C in the absence of light. During the period of 180 days, the samples were evaluated for color, polyphenol and anthocyanin contents, and sensorially monitored by odor, taste, overall quality and color characteristics. The smoothies showed similar physicochemical and thermophysical properties to pulp fruit and juice concentrates. The rheological behavior of the samples followed the power law model and was adjusted to the Arrhenius model. All the samples showed a reduction in bioactive compounds, change in color, taste and odor, with these being more significant at the room temperature.Keywords: smoothie; rheology; phenolic compounds; shelf-life; sensory evaluation.Practical Application: Determination of functionality and quality of smoothies during storage.

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Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam

Cited by 36 publications

References 13 publications

Propriedades Físico-Químicas Em Frutos De Híbridos Experimentais De Morangueiro

Propriedades Físico-Químicas Em Frutos De Híbridos Experimentais De Morangueiro

Assessing the effects of different pectins addition on color quality and antioxidant properties of blackberry jam

Characterization and evaluation of stability of bioactive compounds in fruit smoothies

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