Abstract
BACKGROUND: Strawberry puree color is unstable during processing and storage due to oxidative reactions. OBJECTIVE: To determine if strawberry puree prepared under nitrogen or carbon dioxide would result in greater retention of color and anthocyanins than samples prepared under air. METHODS: Purees prepared under carbon dioxide, nitrogen or air were pasteurized and stored at 25 C. Samples were evaluated one day, and at two week interval for eight weeks after processing for color (L*, chroma and hue), anthocyanin content and percent polymeric color. RESULTS: Purees prepared under carbon dioxide or nitrogen retained more anthocyanins (75% and 82%, respectively) following pasteurization than samples prepared under air (60% and 72%), respectively. The protective effect of oxygen exclusion on anthocyanin stability persisted throughout eight weeks of storage at 25 C with purees prepared under carbon dioxide or nitrogen each showing 23% retention, while purees prepared under air showed only 7% and 10% retention. Purees prepared under carbon dioxide or nitrogen also had greater color stability evident by lower L*, hue and percent polymeric color and greater chroma values than puree processed under air over storage. CONCLUSIONS: Strict oxygen exclusion during strawberry processing appears to be a viable technology to improve anthocyanin and color stability, but additional technologies are needed to prevent anthocyanin losses that occur under anaerobic conditions during storage.
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Claims 7
Claim · model-written summary
Carbon dioxide processing retained 75% anthocyanins after pasteurization versus air processing.
- Taxon
- strawberry
_single2.jpg?width=60)
Fragaria ×ananassat0 - Treatment
- carbon dioxidee0
- Outcome
- anthocyaninse0
- Direction
- retained moree0
- Value
- 75%e0
- Comparator
- aire0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
_single2.jpg?width=500)
Verbatim
t0“strawberry puree”
e0“Purees prepared under carbon dioxide or nitrogen retained more anthocyanins (75% and 82%, respectively) following pasteurization than samples prepared under air (60% and 72%), respectively.”
Claim · model-written summary
Nitrogen processing retained 82% anthocyanins after pasteurization versus air processing.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- nitrogene0
- Outcome
- anthocyaninse0
- Direction
- retained moree0
- Value
- 82%e0
- Comparator
- aire0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberry puree”
e0“Purees prepared under carbon dioxide or nitrogen retained more anthocyanins (75% and 82%, respectively) following pasteurization than samples prepared under air (60% and 72%), respectively.”
Claim · model-written summary
Carbon dioxide processing retained 23% anthocyanins after eight weeks versus air.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- carbon dioxidee0
- Outcome
- retentione0
- Direction
- onlye0
- Value
- 23%e0
- Comparator
- aire0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberry puree”
e0“purees prepared under carbon dioxide or nitrogen each showing 23% retention, while purees prepared under air showed only 7% and 10% retention”
Claim · model-written summary
Nitrogen processing retained 23% anthocyanins after eight weeks versus air.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- nitrogene0
- Outcome
- retentione0
- Direction
- onlye0
- Value
- 23%e0
- Comparator
- aire0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberry puree”
e0“purees prepared under carbon dioxide or nitrogen each showing 23% retention, while purees prepared under air showed only 7% and 10% retention”
Claim · model-written summary
Carbon dioxide processing gave greater color stability during storage than air processing.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- carbon dioxidee0
- Outcome
- color stabilitye0
- Direction
- greatere0
- Comparator
- aire0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberry puree”
e0“Purees prepared under carbon dioxide or nitrogen also had greater color stability evident by lower L*, hue and percent polymeric color and greater chroma values than puree processed under air over storage.”
Claim · model-written summary
Nitrogen processing gave greater color stability during storage than air processing.
- Taxon
- strawberryFragaria ×ananassat0
- Treatment
- nitrogene0
- Outcome
- color stabilitye0
- Direction
- greatere0
- Comparator
- aire0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberry puree”
e0“Purees prepared under carbon dioxide or nitrogen also had greater color stability evident by lower L*, hue and percent polymeric color and greater chroma values than puree processed under air over storage.”
Claim · model-written summary
Strict oxygen exclusion appears viable for improving anthocyanin and color stability, though additional technologies are needed during storage.
- Taxon
- strawberryFragaria ×ananassat0
- Outcome
- Strict oxygen exclusione0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“strawberry puree”
e0“Strict oxygen exclusion during strawberry processing appears to be a viable technology to improve anthocyanin and color stability, but additional technologies are needed to prevent anthocyanin losses that occur under anaerobic conditions during storage.”
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