EFFECT OF MICROWAVE BLANCHING ON THE COLOR AND COMPOSITION OF STRAWBERRY CONCENTRATE
Authors:
- R. E. WrolstadRWR. E. Wrolstad
- D. D. LeeDLD. D. Lee
- M. S. PoeiMPM. S. Poei
- 1 September 1980
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 45 (6) , 1573-1577
Abstract
The influence of native enzymes on the color and composition of strawberry juice and concentrate was investigated through analyses of juice and concentrate which had been made from microwave‐blanched and from unheated fruit. Changes in anthocyanin (ACN) pigment, leucoanthocyanins, flavanols, total phenolics, ascorbic acid, and dehydroascorbic acid were monitored during 8 wk storage at 20°C; Hunter color parameters, polymeric color, and browning were also measured. Blanching results in improved color stability and has a protective effect on ACN pigments, reactive phenolics, and ascorbic acid. Blanched strawberry concentrate browns slower than the control. Monomeric ACN pigment undergoes rapid degradation to form polymeric pigments which are resistant to bisulfite bleaching.Keywords
This publication has 16 references indexed in Scilit:
- CAUSATIVE FACTORS OF COLOR DETERIORATION IN STRAWBERRY PRESERVES DURING PROCESSING AND STORAGEJournal of Food Science, 1979
- CHARACTERISTICS OF CONCORD GRAPE POLYPHENOLOXIDASE INVOLVED IN JUICE COLOR LOSSJournal of Food Science, 1976
- ENZYMATIC DEGRADATION OF ANTHOCYANINS: THE ROLE OF SWEET CHERRY POLYPHENOL OXIDASEJournal of Food Science, 1974
- The polymeric nature of wine pigmentsPhytochemistry, 1971
- Degradation of L-Ascorbic Acid and Mechanism of Nonenzymic Browning ReactionAgricultural and Biological Chemistry, 1967
- The Effect of Peroxidase on Anthocyanin Pigments aJournal of Food Science, 1964
- Effect of Phenolase on AnthocyaninsNature, 1963
- PARTICIPATION OF ASCORBIC ACID IN THE DESTRUCTION OF ANTHOCYANIN IN STRAWBERRY JUICE AND MODEL SYSTEMS aJournal of Food Science, 1953
- STABILITY OF COLOR IN FRUIT JUICES 1Journal of Food Science, 1949
- The Anthocyanin of Strawberries1Journal of the American Chemical Society, 1948