TITLE

Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colourants

AUTHOR(S)
Dietmar Kammerer; Sandra Schillm�ller; Oliver Maier; Andreas Schieber; Reinhold Carle
PUB. DATE
April 2007
SOURCE
European Food Research & Technology;Apr2007, Vol. 224 Issue 6, p667
SOURCE TYPE
Academic Journal
DOC. TYPE
Article
ABSTRACT
Abstract??Besides texture degradation and aroma loss colour fading and browning of processed fruits, in particular strawberries, displaying comparatively low amounts of non-acylated anthocyanins, still pose a serious problem. Therefore, in the present study the colour of texture-improved canned strawberries was stabilised using commercial concentrates from black carrots and elderberries as natural colourants. CIEL*a*b*values of the fruit surface and of the brine solutions were monitored over a period of 24 weeks under light exposure. Furthermore, the contents of individual anthocyanins were analysed by HPLC-DAD. The colour of the processed control fruits (without added colourant) was unacceptable even at the beginning of the storage. Their anthocyanin contents were reduced by more than 85% at the end of the storage period. In contrast, the colour of canned strawberries containing black carrot and elderberry anthocyanins was significantly improved. Colour difference values ?E*of black carrot-coloured strawberries were found to be smaller than those of the samples containing elderberry concentrate as a colourant. This could be ascribed to the presence of acylated anthocyanins in the first exhibiting exceptional storage stability, while all non-acylated pigments were degraded. The chill brining process for fruit firming markedly affected pigment stability, which can be attributed to enzymes that are still active at cold storage conditions.
ACCESSION #
24324167

 

Related Articles

  • The Skinny On& Strawberries.  // Self;May2009, Vol. 31 Issue 5, p108 

    The article offers information on the origin and nutrients found in strawberries. The native place of the strawberries is Ancient Rome and belong to the botanical family of roses. A cup of strawberries contain three grams of fiber and antioxidants called anthocyanins. It is stated that they stay...

  • Evaluation of anthocyanin stability during storage of a coloured drink made from extracts of the Andean blackberry (Rubus glaucus Benth.), açai (Euterpe oleracea Mart.)and black carrot (Daucus carota L.). Zozio, Suzie; Pallet, Dominique; Dornier, Manuel // Fruits;May2011, Vol. 66 Issue 3, p203 

    Introduction The effect of temperature on the stability of three purified anthocyanin sources in a soft drink (pH 3, 10 °Brix) stored at (4, 20, 30 and 50) °C for 60 days was investigated. Materials and methods. Anthocyanins from Andean blackberries (Rubus glaucus Benth.), açai (Euterpe...

  • CUT A CARROT AND IT IS BETTER FOR YOU!  // Carrot Country;Summer2010, Vol. 18 Issue 2, p4 

    The article reports on the research by Texas Agricultural Experiment Station food scientist Dr. Luis Cisneros which produce phytochemicals in foods and vegetables especially carrots in the U.S. According to Cisneros, his lab was successfully increased the amount of antioxidant activity in...

  • Farklı Siyah Havuç Miktarlarının Åžalgam Suyunun BileÅŸimine ve Duyusal Özellikleri Ãœzerine Etkisi. Bayram, Mustafa; Erdoğan, Sebiha; Esin, Yasemin; Saraçoğlu, Onur; Kaya, Cemal // Academic Food Journal / Akademik GIDA;oca-mar2014, Vol. 12 Issue 1, p29 

    Turnip juice, Shalgam, which is produced through lactic acid fermentation, is a red, blurry and sour tasting drink special to Turkey. Flour made of cracked wheat, rutabaga, water, sour dough, black carrot and salt are used as ingredients in the production. In this study; the effects of different...

  • Colorful carrots found beneficial.  // Western Farm Press;2/5/2005, Vol. 27 Issue 5, p18 

    Reports on the breeding of carrots to entice consumers to eat their vegetables. Aim to produce carrots in different bright colors with health-promoting properties; Role of xanthophylls in giving carrots a yellow color while the anthocyanins in giving a purple color.

  • The Color Purple. Foley, Denise // Organic Gardening;Apr/May2010, Vol. 57 Issue 3, p26 

    The article presents information about Purple Haze carrots. The purple color of its carrots show its phytochemical constituents. Aside from having vitamin A and beta-carotene, this carrot has a lot of anthocyanins, an antioxidant that can enhance memory and vision. It is best to cook Purple Haze...

  • Black carrot (Daucus carota ssp. sativus) juice: Processing effects on antioxidant composition and color. Khandare, Vishwanath; Walia, Shweta; Singh, Meenakshi; Kaur, Charanjit // Food & Bioproducts Processing: Transactions of the Institution o;Oct2011, Vol. 89 Issue 4, p482 

    Black carrot, a potential source of anthocyanin pigment, has high antioxidant activity. The effect of pre-press maceration treatment with different doses of cell wall degrading enzyme pectinase (Aspergillus niger Teigh) on antioxidant composition of black carrot juice was investigated....

  • Fruit Quality of New Early Ripening Strawberry Cultivars in Croatia. Voča, Sandra; Dobričević, Nadica; Dragović-Uzelac, Verica; Duralija, Boris; Družić, Jasmina; Čmelik, Zlatko; Babojelić, Martina Skendrović // Food Technology & Biotechnology;Jul-Sep2008, Vol. 46 Issue 3, p292 

    In this research fruit quality of seven early ripening strawberry, cultivars (Clerry, Maya, Alba, Miss, Camarosa, Queen Elisa and Elsanta) during successive harvesting periods has been investigated. The following quality parameters were determined in the harvested fruits: dry matter, total...

  • THE LATEST WORD ON THE NEWEST RESEARCH.  // Alive;May2014, Issue 379, p170 

    The article presents trivia concerning health. Several facts from researchers reveal that sprouted garlic has different metabolites than younger garlic which probably means that the former may produce different beneficial substances, that the pigment (anthocyanin) that gives strawberry its...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics