Effects of processing parameters on colour stability of strawberry nectar from puree

Changes in the color, chemical stability and antioxidant capacity of thermally treated anthocyanin aqueous solution over storage

“…An excellent color stability was observed at the storage temperature of 4°C, for either thermally treated samples or control samples. The storage temperature of 4°C has also been reported as a suitable temperature to stabilize the color of strawberry nectars (Gössinger et al, 2009). Our results suggest that 4°C is also a proper temperature to retain the color of thermally treated (up to 140°C) anthocyanin aqueous solution.…”

Effect of thermal and high hydrostatic pressure processing on antioxidant activity and colour of fruit smoothies

“…In general, colour change is in agreement with other studies, however, some authors have reported better colour retention during storage (in excess of the period observed in this study). For example, Gössinger et al (2009) concluded that significant positive effects on colour stability of strawberry nectars from purée could be achieved by freezing, well in excess of the 30 day storage-life stated in this trial. Redness (a*) values of pressure or thermally treated smoothies decreased (p b 0.001) during the storage period with values ranging from 18.10 on day 1 to 15.35 on day 30.…”

High pressure processing and thermal pasteurization of strawberry purée: quality parameters and shelf life evaluation during cold storage

“…Changes in the color of HPP-treated purée could not be noticeable by an inexperienced observer until even 4 weeks whereas over this period changes of colour were significant. Color changes are mainly attributable to the activity of tissue enzymes (polyphenol oxidases and peroxidases) and to Maillard non-enzymatic browning reactions induced by, e.g., increased temperature and low pH (Rodrigo et al 2007;Gössinger et al 2009). Products of enzymatic oxidation of phenolic compounds have been previously shown to facilitate degradation of anthocyanins, leading to the formation of numerous polymeric compounds, which may precipitate from the solution (Cao et al 2011).…”