Strawberry juice colour: The effect of some processing variables on the stability of anthocyanins

Bridle, P.; Koopman, Anja

doi:10.1002/jsfa.2740600411

Cited by 35 publications

(31 citation statements)

References 13 publications

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“…The presence of oxygen can amplify the anthocyanins degradation through different mechanisms [Patras et al, 2010]. However, gas con- ditions (air vs. nitrogen) had no effect on anthocyanin loss during storage of strawberry juice [Bakker et al, 1992]. Exclusion of daylight during the storage, or of oxygen at the time of jar fi lling, did not affect the change in colour, neither kinetics nor level.…”

Section: Discussionmentioning

confidence: 99%

Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Kadivec¹,

Tijskens²,

Kopjar³

et al. 2016

Pol. J. Food Nutr. Sci.

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The colour of freshly processed strawberry spread changes relatively rapidly from a bright red to a dull red, which then makes its appearance generally less acceptable for consumers. The colours of strawberry spreads following several processing conditions were measured under different storage conditions. Additional sugar and colorant had only slight effects on the colour decay, while exclusion of oxygen and daylight did not affect this process. The only condition that clearly maintained the freshly processed appearance was storage at 4°C. Hexagonal bottles were fi lled with the strawberry spreads and their colour was repeatedly measured at the six sides of the bottles, using a Minolta chroma meter. Data were analysed using non--linear indexed regression analysis based on a logistic function for the three colour aspect of a*, b* and L*. This technology allowed the determination of the variation in these data in terms of improved reliability (R 2 adj , >90%). It also allowed better interpretation of the processes involved. All variations in the data could be attributed to technical variation.

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Section: Discussionmentioning

confidence: 99%

Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Kadivec¹,

Tijskens²,

Kopjar³

et al. 2016

Pol. J. Food Nutr. Sci.

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“…In order to estimate the changes in cyanidin-3-glucoside and pelargonidin-3-glucoside, the main pigments of strawberry fruit, 35 in the field compared with during storage, 25 g of the homogenate were blended for 2 min with 25 mL methanol acidified with 0.5% HCl, covered and extracted overnight at 4 • C, filtered through cheesecloth without squeezing and then filtered through a 0.45 µm membrane filter (Whatman International Ltd, Kent, UK). Separation of strawberry anthocyanins was conducted on a Waters Millipore (Marlborough, MA, USA) HPLC system using the Millennium 2010 Software Package.…”

Section: Cyanidin-3-glucoside and Pelargonidin-3-glucosidementioning

confidence: 99%

Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage

Nunes¹,

Brecht²,

Morais³

et al. 2005

J Sci Food Agric

115

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Chandler', 'Oso Grande' and 'Sweet Charlie' strawberry cultivars were harvested at four stages of color development ranging from color break to full red and stored in the dark for 8 days at 1 • C. Changes in the physical and chemical characteristics of fruit during storage were compared with those occurring during development in the field. Strawberry fruit harvested at the three-quarters colored and full red stages continued their development and ripening during storage. However, fruit harvested at the color break and half-colored stages did not develop like those ripened in the field. Strawberries harvested at the three-quarters colored stage developed the same pH, acidity, soluble solids, ascorbic acid and total phenolics content during storage as the at-harvest levels present in strawberries harvested at the full red stage. In addition, three-quarters colored strawberries were as firm and red after storage as the full red stage fruit were at the time of harvest. Thus, strawberries harvested at the three-quarters colored stage can be stored for a longer period than strawberries harvested full red while retaining better color and firmness.

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“…1). The main pigment in cultivated strawberries has been identified as pelargonidin 3-glucoside and the presence of cyanidin 3-glucoside is also well documented [1,2,3,4,5].…”

Section: Introductionmentioning

confidence: 99%

Identification of anthocyanin pigments in strawberry (cv Camarosa) by LC using DAD and ESI-MS detection

Lopes-da-Silva

Pascual‐Teresa

Rivas-Gonzalo

et al. 2001

Eur Food Res Technol

156

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New high performance liquid chromatography (HPLC) conditions were developed for the separation of strawberry anthocyanins that provided a good resolution of peaks at a low flow rate compatible with the requirements of the mass spectrometry (MS) detector. A strawberry extract was fractionated by column chromatography and simple fractions containing basically anthocyanins were obtained, making their analysis by HPLC possible using on-line photodiode array detection and MS. Information on the identity of the major and some secondary anthocyanins in strawberry was obtained from their retention characteristics, UV-visible spectra and mass spectra. The presence in strawberry of the previously reported cyanidin 3-glucoside, pelargonidin 3-glucoside, pelargonidin 3-rutinoside and pelargonidin 3-acetylglucoside was confirmed and cyanidin 3-rutinoside was identified in strawberry for the first time. Furthermore, cyanidin 3-malonyldiglucoside, pelargonidin 3-malylglucoside, a pelargonidin bioside and two possible pelargonidin 3-biosides acylated with acetic acid were also tentatively assigned.

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Strawberry juice colour: The effect of some processing variables on the stability of anthocyanins

Cited by 35 publications

References 13 publications

Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Modelling the Colour of Strawberry Spread During Storage, Including Effects of Technical Variations

Physicochemical changes during strawberry development in the field compared with those that occur in harvested fruit during storage

Identification of anthocyanin pigments in strawberry (cv Camarosa) by LC using DAD and ESI-MS detection

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