Prediction of the potential colour stability of strawberry nectar by use of a Stability Prediction Value (SPV)

Murray, Helen; Dietl-Schuller, Claudia; Lindner, Marlene; Korntheuer, Karin; Halbwirth, Heidrun; Gössinger, M.

doi:10.1016/j.lwt.2022.114233

Cited by 7 publications

(7 citation statements)

References 16 publications

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“…The colour can be affected by the content but also by the composition of anthocyanins [ 47 ]. Additionally, the initial content of anthocyanins is an important quality attribute for the further processing of fruit, as higher contents are desired in order to achieve a product with good colour stability [ 46 , 50 ].…”

Section: Resultsmentioning

confidence: 99%

Variability in ‘Capri’ Everbearing Strawberry Quality during a Harvest Season

Simkova

Veberič

Hudina

et al. 2023

Foods

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Strawberries are appreciated by consumers for their characteristic taste and health benefits, which enhance their demand throughout the year. Everbearing strawberries can produce fruits for a longer period and could thus meet this demand, but the fruit quality depends on environmental factors and the cultivar. This study focused on the effect of environmental conditions on the physical attributes and the composition of everbearing Capri cultivar fruit harvested from the end of June to the end of October. A positive correlation was observed between temperature and organic acid content (r = 0.87), and a positive correlation was observed between sunshine duration, anthocyanin (r = 0.87) and phenolic compound contents (r = 0.89). Additionally, the composition of sugars was affected by the environmental conditions. While strawberries harvested towards the end of October, when lower temperatures predominated, were larger in size and had a higher sugar/acid ratio, fruit harvested in the middle of August, when there were longer periods of sunshine, had higher anthocyanin and phenolic compound contents. In conclusion, strawberries with higher sugar/acid ratios are obtained when temperatures are lower, while strawberries exposed to longer periods of sunshine are richer in health-promoting compounds.

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Section: Resultsmentioning

confidence: 99%

Variability in ‘Capri’ Everbearing Strawberry Quality during a Harvest Season

Simkova

Veberič

Hudina

et al. 2023

Foods

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“…As described in Murray et al (2023) [3], purees were mixed with water, citric acid, and sugar to produce nectar (40% puree, 15 • Brix, 7.0 g/L Titratable Acidity) and were homogenised with a hand blender (Philips, Drachten, Netherlands). In total, 140 g ± 1 g of nectar was weighed into glass jars (212 mL), sealed with a screw lid, and pasteurised (85 • C 20 min) in a water bath (Royal Catering, Berlin, Germany).…”

Section: Nectar Preparationmentioning

confidence: 99%

“…The viability of raw strawberry material for the production of colour-stable nectars can be determined by producing nectars on a small scale and calculating the AF immediately after production (AF0), and after the nectar has been stored at 20 • C for 12 weeks (AF12), to find the extent of colour degradation during storage [3]. The colour of strawberry nectars is determined by the presence of anthocyanin pigments, the most significant of which is pelargonidin-3-glucoside [4][5][6].…”

Section: Introductionmentioning

confidence: 99%

“…These pigments are not stable and quickly degrade from a bright red colour, which is attractive to consumers, to an undesirable brown colour. The anthocyanin content has previously been shown to be highly correlated to the shelf life of strawberry products [3,[7][8][9] with a higher content of anthocyanin, resulting in a better colour after storage, and consequently a longer shelf life. Increasing the concentration of anthocyanin compounds in strawberry raw material should lead to an increase in colour stability of the resultant strawberry nectar.…”

Section: Introductionmentioning

confidence: 99%

“…The development of colour has been shown to vary based on the ripeness stage of the strawberries, with white and partially coloured fruits becoming fully red [25][26][27] and ripe strawberries experiencing a reduction in L* value (i.e., becoming darker) [22,28]. A redder, darker colour is an indicator that strawberry nectars would have a good colour after storage, and therefore a longer shelf life [3]. The changes in colour and anthocyanin content have been shown to vary with temperature and light, with larger changes observed in strawberries stored at higher temperatures and exposed to higher amounts of light [23,24,26,28].…”

Section: Introductionmentioning

confidence: 99%

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Strawberry Post-Harvest Anthocyanin Development to Improve the Colour Stability of Strawberry Nectars

Murray,

Stipkovits,

Wühl

et al. 2024

Beverages

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Strawberry nectars have increased colour stability when produced from overripe, darker, and redder strawberries, with a high anthocyanin concentration. The post-harvest storage of strawberries has been shown to develop these properties. Nectars are frequently produced from strawberries rejected for fresh sale due to poor colour, which are insufficiently ripe to produce colour-stable nectars. This study investigated post-harvest anthocyanin development in strawberries to improve the colour and colour stability of nectars, which is the first time these developments were studied for beverage production. Strawberries at five ripeness stages were stored at 20 °C for 1 and 2 days prior to nectar production. The anthocyanin content of nectars was determined by a pH-differential method, and the colour stability was tracked for 12 weeks using a consumer Acceptance Factor, derived from CIELAB colour components. The anthocyanin content and colour stability were highly correlated, and both were dependent on ripening, with larger increases observed in under-ripe strawberries, and small to no improvement in overripe samples. Stored partially coloured strawberries produced nectars with equivalent colour stability to non-stored strawberries of normal ripeness. This allowed strawberries that were previously unsuitable for both fresh sale and nectar production to be used as a feedstock for nectar production, reducing food waste.

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Conductivity at varying frequencies as a method for differentiating strawberry ripeness and association with colour acceptance of strawberry nectars

Murray,

Stipkovits,

Lindner

et al. 2024

J Sci Food Agric

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BACKGROUNDIdentifying the best strawberries to produce colour stable nectars is a priority for the juice industry. Although riper strawberries produce nectars with better colour stability, variability between cultivars means that surface colour cannot be used as a single quality attribute to determine stability. Conductivity and bio‐impedance measurements can be used to differentiate ripeness of strawberries. The commercially available PEF Control System (ELEA) can measure cell disruption by measuring conductivity at different frequencies. Updated software measured strawberry conductivity at 121 frequencies between 100 Hz and 1 MHz to determine whether conductivity at these frequencies could differentiate ripeness, and be compared with the colour acceptance and stability of nectars produced from these strawberries.RESULTSA high‐low ratio (HLR) was calculated by dividing the conductivity at frequency 1 MHz by conductivity at 1 kHz. HLR could be used to separate five strawberry ripeness stages, with decreasing HLR associated with increasing ripeness. HLR was then compared with the colour of nectars produced from these strawberries. Although there was a good correlation between HLR and an acceptable colour to consumers on initial production (r = −0.823, P < 0.001) and after 12 weeks of storage (−0.759, P < 0.001), cultivars differed greatly in both HLR and colour stability. Additionally, HLR had a strong correlation with firmness.CONCLUSIONThe PEF Control System could be used to differentiate ripeness of strawberries by HLR, and therefore was associated with colour stability. However, no additional information on colour stability was gained from conductivity beyond what could already be deduced from differentiating ripeness based on surface colour. © 2024 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

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Prediction of the potential colour stability of strawberry nectar by use of a Stability Prediction Value (SPV)

Cited by 7 publications

References 16 publications

Variability in ‘Capri’ Everbearing Strawberry Quality during a Harvest Season

Variability in ‘Capri’ Everbearing Strawberry Quality during a Harvest Season

Strawberry Post-Harvest Anthocyanin Development to Improve the Colour Stability of Strawberry Nectars

Conductivity at varying frequencies as a method for differentiating strawberry ripeness and association with colour acceptance of strawberry nectars

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