Naslov
Influence of pH and temperature during storage on concentrates of sour cherry and sour cherry Maraska

Autori
Kopjar, Mirela ; Piližota, Vlasta ; Nedić Tiban, Nela ; Šubarić, Drago ; Babić, Jurislav

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
Proceedings of the 4th International Congress on Pigments in Food-a Challenge to Life Sciences / Carle, Reinhold ; Schieber, Andreas ; Stintzing, Florian C. - Düren : Maastricht : Aachen, 2006, 226-228

Skup
4th International Congress on Pigments in Food-a Challenge to Life Sciences

Mjesto i datum
Stuttgart, Njemačka, 09.10.2006. - 12.10.2006

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
concentrates of sour cherry; anthocyanin content; pH; temperature

Sažetak
Anthocyanins play a critical role in the color quality of many fresh and processed fruits. They are a good source of natural antioxidant, but they are quite unstable during processing and storage. Temperature, pH, oxygen, and water activity are considered to be important factors influencing its stability. Degradation of anthocyanins of concentrates of sour cherry and sour cherry Maraska by modification of pH and different storage temperatures (room temperature and 4 °C) during time were studied. L*, a*, b*, anthocyanin degradation index (DI), and monomeric anthocyanins were measured to monitor the changes of color. With increase of pH values decrease of anthocyanin content was observed in both samples. Anthocyanins degraded more rapidly at higher storage temperature than at lower temperature.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA