The effect of thermal processing and storage on the color stability of strawberry puree originating from different cultivars

Quality and Stability Equivalence of High Pressure and/or Thermal Treatments in Peach–Strawberry Puree. A Multicriteria Study

“…30 • for all samples except the TT indicate a red hue. The 59.29 ± 0.51 • hue angle of TT samples after 14 days of storage indicates a change of color from red to yellow tones, which could be attributed to the formation of brown pigments [53].…”

“…The color changes throughout 21 days of peach-strawberry purées storage in TT, HPP and HPMT samples are illustrated in Table 3. The color of strawberry-based products is mostly determined by anthocyanins concentrations and type, which is a cultivar dependent trait [53]. During storage several non-enzymatic reactions can take place, resulting in color degradation of the strawberry-based product: anthocyanin degradation and phenol polymerization, ascorbic acid degradation, Maillard reactions and/or sugar degradation acid catalyzed.…”

“…During storage several non-enzymatic reactions can take place, resulting in color degradation of the strawberry-based product: anthocyanin degradation and phenol polymerization, ascorbic acid degradation, Maillard reactions and/or sugar degradation acid catalyzed. Several studies indicate that TT of strawberry-based products resulted in substantial loss of anthocyanins [29,53,54]. The change of a* values across different treatments indicated that the redness of the samples is significant (p < 0.05) for both samples thermally treated (TT and HPMT), while HPP samples did not display a significant change of color compared to the raw sample for the entire refrigerated storage period.…”

Effect of Alternative Preservation Steps and Storage on Vitamin C Stability in Fruit and Vegetable Products: Critical Review and Kinetic Modelling Approaches

“…In Mieszczakowska-Fr ąc et al 2021 [2], a brief outline of the impact of high temperatures was provided, where it was underlined that the use of intense conditions affects negatively the Vitamin C contents of fruits and vegetables. In the literature, there are numerous studies reporting on the impact of different thermal processing of fruit and vegetable products on the Vitamin C content, mainly pasteurisation [37][38][39][40][41] and sterilisation [42][43][44].…”

“…The Vitamin C degradation of strawberry puree was monitored after pasteurisation (at temperatures lower than 100 • C for less than 5 min) and subsequent storage at 35 • C for 14 d, with the results revealing small losses (below 10%) after the heat processing step, whereas a short storage of 4 days caused a significant loss of up to 76% [37]. In this work, Vitamin C was found to completely degrade after 14 d of storage, with the aerobic path being the most crucial mechanism leading to this decline.…”