Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams
dc.contributor.author | Martinsen, Berit Karoline | |
dc.contributor.author | Aaby, Kjersti | |
dc.contributor.author | Skrede, Grete | |
dc.date.accessioned | 2020-03-19T14:18:04Z | |
dc.date.available | 2020-03-19T14:18:04Z | |
dc.date.created | 2020-02-17T13:53:03Z | |
dc.date.issued | 2020 | |
dc.identifier.issn | 0308-8146 | |
dc.identifier.uri | https://hdl.handle.net/11250/2647620 | |
dc.description.abstract | Strawberry (cv. Senga Sengana) and raspberry (cv. Veten) were processed into jams at 60, 85 or 93 °C and stored at 4 or 23 °C for 8 and 16 weeks. High processing temperature reduced ascorbic acid, total monomeric anthocyanins (TMA) and total phenolics (TP) in strawberries (p<0.05), but not in raspberries. Processing temperature had minor effect on bioactive compounds in the jams during storage (< 10% explained variance), but influenced color (L*, °Hue, Chroma), especially L* of the strawberry jams (73.3%). Storage period explained most of the variance in ascorbic acid (> 90%), TMA (> 42%) and TP (> 69%). Storage temperature affected stability of anthocyanins, but had minor effect on ascorbic acid, which declined rapidly independent of storage temperature. Storage temperature also explained most of the variance (> 40%) in Chroma of the jams and L* of raspberry jams (53%). Bioactive compounds and color were more stable in raspberry jams than in strawberry jams. | |
dc.language.iso | eng | en_US |
dc.title | Effect of temperature on stability of anthocyanins, ascorbic acid and color in strawberry and raspberry jams | en_US |
dc.type | Peer reviewed | en_US |
dc.type | Journal article | en_US |
dc.description.version | acceptedVersion | |
dc.source.volume | 316 | en_US |
dc.source.journal | Food Chemistry | en_US |
dc.identifier.doi | 10.1016/j.foodchem.2020.126297 | |
dc.identifier.cristin | 1794822 | |
dc.relation.project | Nofima AS: 201701 | en_US |
dc.relation.project | Norges forskningsråd: 262300 | en_US |
cristin.ispublished | true | |
cristin.fulltext | postprint | |
cristin.qualitycode | 1 |
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