Journal of Food Processing and Preservation (Impact Factor: 0.94). 09/2007; 31(5):531 - 545. DOI: 10.1111/j.1745-4549.2007.00140.x

ABSTRACT Black carrot juice concentrate was added to enhance the color of strawberry jams prepared from two locally grown cultivars, Osmanlı and Kara. Compared to other cultivars processed to jams, these two cultivars are lightly colored but very aromatic. Color and pigment stability of colored and noncolored (control) strawberry jams were studied during storage. The use of black carrot concentrate as a source of natural colorant stabilized the color of strawberry jam. The stabilization was more noticeable for jams prepared from Osmanlı cultivar. Monomeric anthocyanin degradation was fitted to a first-order reaction model. Storage temperature had a strong influence on anthocyanin degradation. As the storage temperature increased, the stability of anthocyanins decreased significantly in both colored and noncolored jams. Parallel to decrease in monomeric anthocyanins, hue (h°) values of all jam samples increased throughout the storage. However, increase in h° values was much smaller in colored samples than in noncolored samples. High correlation was found between h° value and anthocyanin concentration at 22C (r = 0.910–0.978) and 37C (r = 0.931–0.981).

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    ABSTRACT: Appropriate use of currently available food processing and preservation techniques in a sustainable way is the need of the hour. Strawberry fruits have gained popularity worldwide for their unique taste, aroma and mouthfeel, and earn huge foreign exchequer for the growing region. Owing to higher perishability and shorter shelf life, freshly harvested strawberries need to be preserved instantaneously. There are many challenges concerning the safety and quality of strawberries which are faced during pre- and postharvest stages. In the present review, we are highlighting a few pros and cons of some of the available preservation technologies and how this can be used to preserve and extend the shelf life of freshly harvested strawberries.Practical ApplicationsIt is envisaged that providing details on the available techniques and identifying major gaps (on practical application) of these techniques can benefit the farming community, consumers and the dependent industry.
    Journal of Food Process Engineering 03/2015; DOI:10.1111/jfpe.12184 · 0.63 Impact Factor
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    ABSTRACT: Anthocyanins are food colourants with strong antioxidant activities, but poor thermal stability limits their application in neutral foods. In the present study, impacts of yeast mannoproteins on the thermal stability of anthocyanins were studied at pH 7.0. The degradation of anthocyanins at 80 and 126 °C followed first order kinetics, and the addition of mannoproteins reduced the degradation rate constant and increased the half-life by 4 to 5-fold. After heating at 80 and 126 °C for 30 min, mannoproteins improved the colour stability of anthocyanins by 4 to 5-fold and maintained the antioxidant capacity of anthocyanins. Visible light absorption, fluorescence spectroscopy, and zeta-potential results suggest that anthocyanins bound with the protein moiety of mannoproteins by hydrophobic interactions, and that the inclusion of anthocyanins in complexes effectively reduced the thermal degradation at pH 7.0. Therefore, mannoproteins may expand the application of anthocyanins as natural colours or functional ingredients.
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    ABSTRACT: In this research, traditional Turkish delight (lokum) was colored with black carrot juice concentrate, and the variations in anthocyanin content, during storage at different temperatures (12, 20 and 30C) for 5-month periods, were observed by spectrophotometer and high-performance liquid chromatography. Analysis of kinetic data suggested a first-order reaction for the degradation of black carrot anthocyanins in Turkish delight. Degradation rates of anthocyanins of black carrot increased with increasing temperature. It was determined that the degradation rate of black carrot anthocyanins during the storage period at 12C increased faster than that of the other temperatures (20 and 30C). The k values for 12, 20 and 30C were found to be 6.91 x 10(-3), 4.21 x 10(-3) and 9.21 x 10(-3)/day, respectively. Effects of pH on the thermal stability of black carrot anthocyanins were also determined. Results showed that the stability of anthocyanins decreased as the pH value increased. Increase in pH values correlated well with the decrease in anthocyanin content of the samples during storage. In all of the samples, redness (a*) decreased during the storage at all temperatures; however, lightness (L*) increased.
    Journal of Food Process Engineering 08/2011; 34(4). DOI:10.1111/j.1745-4530.2009.00412.x · 0.63 Impact Factor