Skip to main content
SpringerLink
Log in

Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

The effect of storage time and temperature on degradation of bioactive compounds such as ascorbic acid, anthocyanins, total phenols, colour and total antioxidant capacity of strawberry jam were investigated. The results indicated that lightness (L) value decreased significantly (p < 0.05) over 28 days of storage at 4 and 15 °C, with lower values measured at higher temperatures. Anthocyanins, ascorbic acid and colour degradation followed first-order kinetics where the rate constant increased with an increase in the temperature. The reaction rate constant (k) increased from 0.95 × 10−2 day−1 to 1.71 × 10−2 day−1 at 4 and 15 °C for anthocyanins. Similarly, k increased from 2.08 × 10−2 day−1 to 4.54 × 10−2 day−1 at 4 and 15 °C for ascorbic acid. In general, total antioxidant activity for strawberry jam samples stored for 28 days at 4 and 15 °C exhibited lower values as compared to control (day 0). The results showed greater stability of nutritional parameters at 4 °C compared to 15 °C.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Amakura, Y., Umino, Y., Tsuji, S., & Tonogai, Y. (2000). Influence of jam processing on the radical scavenging activity and phenolic content in berries. Journal of Agricultural and Food Chemistry, 48, 6292–6297.

    Article  CAS  Google Scholar 

  • AOAC International (1990). Official Methods of Analysis, 2, 1058.

    Google Scholar 

  • Brownmiller, C., Howard, L. R., & Prior, R. L. (2008). Processing and storage effects on monomeric anthocyanins, percent polymeric colour, and antioxidant capacity of processed blueberry products. Journal of Food Science, 5(73), H72–H79.

    Article  Google Scholar 

  • Cemeroğlu, B., Velioğlu, S., & Işik, S. (1994). Degradation kinetics of anthocyanins in sour cherry juice and concentrate. Journal of Food Science, 59(6), 1216–1218.

    Article  Google Scholar 

  • Dangles, O., & Brouillard, R. (1992). Polyphenol interactions. The copigmentation case: thermodynamic data from temperature variation and relaxation kinetics. Medium effect. Canadian Journal of Chemistry, 70, 2174–2189.

    Article  CAS  Google Scholar 

  • Dewanto, V., Xianzhong, W., Adom, K. K., & Liu, R. H. (2002). Thermal processing enhances the nutritional value of tomatoes by increasing total antioxidant activity. Journal of Agriculture and Food Chemistry, 50, 3010–3014.

    Article  CAS  Google Scholar 

  • DrLange. (1999). Fundamentals of colourimetry—application report No. 10e. DrLange, 362 USA.

  • Du, C. J., & Sun, D. W. (2005). Pizza sauce spread classification using colour vision and support vector machines. Journal of Food Engineering, 66, 137–145.

    Article  Google Scholar 

  • García-Viguera, C., Zafrilla, P., Artés, F., Romero, F., Abellán, P., & Tomás-Barberán, F. A. (1998). Colour and anthocyanin stability of red raspberry jam. Journal of the Science of Food and Agriculture, 78, 565–573.

    Article  Google Scholar 

  • García-Viguera, C., Zafrilla, P., Artés, F., Romero, F., Abellán, P., & Tomás-Barberán, F. A. (1999). Colour stability of strawberry jam as affected by cultivar and storage temperature. Journal of Food Science, 64(2), 243–247.

    Article  Google Scholar 

  • Garzon, G. A., & Wrolstad, R. E. (2002). Comparison of the stability of pelargonidin-based anthocyanins in strawberry juice and concentrate. Journal of Food Science, 67(4), 1288–1299.

    Article  CAS  Google Scholar 

  • Heinonen, I. M., Meyer, A. S., & Frankel, E. N. (1998). Antioxidant activity of berry phenolics on human low-density lipoprotein and liposome oxidation. Journal of Agriculture and Food Chemistry, 46(10), 4107–12.

    Article  CAS  Google Scholar 

  • Kalt, W. (2005). Effects of production and processing factors on major fruit and vegetable antioxidants. Journal of Food Science, 70, R11–R19.

    Article  CAS  Google Scholar 

  • Kaur, C., & Kapoor, H. C. (2001). Antioxidants in fruits and vegetables. The Millenniums health. International Journal of Food Science and Technology, 36, 703–725.

    Article  CAS  Google Scholar 

  • Liyana-Pathirana, C. M., Shahidi, F., & Alasalvar, C. (2006). Antioxidant activity of cherry laurel fruit (Laurocerasus officinalis Roem.) and its concentrated juice. Food Chemistry, 99(1), 121–128.

    Article  CAS  Google Scholar 

  • Lo Scalzo, R., Iannoccari, T., Summa, C., Morelli, R., & Rapisarda, P. (2004). Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chemistry, 85, 41–7.

    Article  CAS  Google Scholar 

  • Markakis, P. (1982). Stability of anthocyanins in foods. In P. Markakis (Ed.), Anthocyanins as food colours (pp. 163–180). New York: Academic.

    Google Scholar 

  • Martí, N., Pérez-Vicente, A., & García-Viguera, C. (2002). Influence of storage temperature and ascorbic acid addition on pomegranate juice. Journal of the Science of Food and Agriculture, 82(2), 217–221.

    Article  Google Scholar 

  • Mazza, G., & Miniati, E. (1994). Anthocyanins in fruits, vegetables and grains. Boca Raton: CRC.

    Google Scholar 

  • Mikkelsen, B. B., & Poll, L. (2002). Decomposition and transformation of aroma compounds and anthocyanins during black currant (Ribes nigrum L.) juice processing. Journal of Food Science, 67(9), 3447–3455.

    Article  CAS  Google Scholar 

  • Ngo, T., Wrolstad, R. E., & Zhao, Y. (2007). Colour quality of Oregon strawberries—impact of genotype, composition, and processing. Journal of Food Science, 72, C25–32.

    Article  CAS  Google Scholar 

  • Ochoa, M. R., Kesseler, G. A., Vullioud, B. M., & Lozano, J. E. (1999). Physical and chemical characteristics of raspberry pulp storage effect on composition and colour. Food Science and Technology, 32, 149–154.

    CAS  Google Scholar 

  • Özkan, M., Yemeniciog, Lu, Asefi, N., & Yemenicioglu, B. (2002). Degradation kinetics of anthocyanins from sour cherry, pomegranate and strawberry juices by hydrogen peroxide. Journal of Food Science, 67(2), 525–529.

    Article  Google Scholar 

  • Piga, A., Caro, D. A., & Agabbio, M. (2003a). Changes in ascorbic acid, polyphenol content and antioxidant activity in minimally processed cactus pear fruit. LWT—Food Science & Technology, 36, 257–262.

    CAS  Google Scholar 

  • Piga, A., Del, C. A., & Corda, G. (2003b). From plums to prunes: influence of drying parameters on polyphenols and antioxidant activity. Journal of Agricultural and Food Chemistry, 51, 3675–81.

    Article  CAS  Google Scholar 

  • Pinto, D. S. M., Lajolo, M. F., & Genovese, I. M. (2007). Bioactive compounds and antioxidant capacity of strawberry jams. Plant Foods and Human Nutrition, 62, 127–131.

    Article  Google Scholar 

  • Polydera, A. C., Stoforos, N. G., & Taoukis, P. S. (2005). Quality degradation kinetics of pasteurised and high pressure processed fresh Navel orange juice: nutritional parameters and shelf life. Innovative Food Science and Emerging Technologies, 6, 1–9.

    Article  Google Scholar 

  • Puupponen-Pimia, R., Hakkinen, S. T., Aarni, M., Suortti, T., Lampi, M.-A., Eurola, M., et al. (2003). Blanching and long-term freezing affect various bioactive compounds of vegetables in different ways. Journal of Science of Food and Agriculture, 83, 1389–1402.

    Article  Google Scholar 

  • Quevedo, R. A., Aguilera, J. M., & Pedreschi, F. (2008). Color of salmon fillets by computer vision and sensory panel. Food and Bioprocess Technology, doi:10.1007/s11947-2008-0106-6.

    Google Scholar 

  • Quitão-Teixeira, L. J., Aguiló-Aguayo, I., Ramos, A. M., & Martín-Belloso, O. (2008). Inactivation of oxidative enzymes by high-intensity pulsed electric field for retention of color in carrot juice. Food and Bioprocess Technology, 1, 364–373. doi:10.1007/s11947-007-0018-x.

    Article  Google Scholar 

  • Rodrigo, D., Martınez, A., Harte, F., Barbosa-Canovas, G. V., & Rodrigo, M. (2001). Study of inactivation of Lactobacillus plantarum in orange–carrot juice by means of pulsed electric fields: comparison of inactivation kinetics. Journal of Food Protection, 64, 259–263.

    CAS  Google Scholar 

  • Scalbert, A., & Williams, G. (2000). Dietary intake and bioavailability of polyphenols. Chocolate: modern science investigates an ancient medicine. Journal of Nutrition, 130(8S), 2073S–2085S.

    CAS  Google Scholar 

  • Silbereisen, R., Götz, G., & Hartmann, W. (1996). Obstsorten-Atlas Kernobst, Steinobst, Beerenobst, Schalenobst. 2. Auflage. Stuttgart: Eugen Ulmer Verlag.

  • Singleton, V. L., & Rossi, J. A. (1965). Colourimetry of total phenolics with phosphomolybdic–phosphotungstic acid reagents. American Journal of Enology and Viticulture, 16, 144–153.

    CAS  Google Scholar 

  • Skrede, G., Wrolstad, R. E., Lea, P., & Enersen, G. (1992). Color stability of strawberry and blackcurrant syrups. Journal of Food Science, 57(1), 172–177.

    Article  CAS  Google Scholar 

  • Sondheimer, E., & Kertesz, Z. I. (1953). Participation of ascorbic acid in the destruction of anthocyanin in strawberry juice and model systems. Food Research, 18, 475–479.

    CAS  Google Scholar 

  • Suutarinen, J., Honkapää, K., HeiniÖ, R.-L., Autio, A., Mustranta, S., Karppinen, S., et al. (2002). Effects of calcium chloride-based prefreezing treatments on the quality factors of strawberry jams. Journal of Food Science, 67(2), 884–893.

    Article  CAS  Google Scholar 

  • Tiwari, B. K., Muthukumarappan, K., O’Donnell, C. P., & Cullen, P. J. (2008a). Effects of sonication on the kinetics of orange juice quality parameters. Journal of Agriculture and Food Chemistry, 56(7), 2423–2428.

    Article  CAS  Google Scholar 

  • Tiwari, B. K., Muthukumarappan, K., O’Donnell, C. P., & Cullen, P. J. (2008b). Kinetics of freshly squeezed orange juice quality changes during ozone processing. Journal of Agricultural and Food Chemistry, 56(15), 6416–6422.

    Article  CAS  Google Scholar 

  • Wang, W. D., & Xu, S. Y. (2007). Degradation kinetics of anthocyanins in blackberry juice and concentrate. Journal of Food Engineering, 82, 271–275.

    Article  CAS  Google Scholar 

  • Wesche-Ebeling, P., & Montgomery, M. W. (1990). Strawberry polyphenoloxidase: its role in anthocyanin degradation. Journal of Food Science, 55, 731–734.

    Article  CAS  Google Scholar 

  • Wicklund, T., Rosenfeld, H. J., Martinsen, B. K., Sundfør, M. W., Lea, P., Bruun, T., Blomhoff, R., & Haffner, K. (2005). Antioxidant capacity and colour of strawberry jam as influenced by cultivar and storage conditions LWT—Food Science and Technology, 38(4), 387–391.

    Google Scholar 

  • Withy, L. M., Nguyen, T. T., Wrolstad, R. E., & Heatherbell, D. A. (1993). Storage changes in anthocyanin content of red raspberry juice concentrate. Journal of Food Science, 58, 190–192.

    Article  CAS  Google Scholar 

  • Wrolstad, R. E., Culbertson, J. E., Cornwell, C. J., & Mattick, L. R. (1982). Detection of adulteration in blackberry juice concentrates and wines. Journal of the Association of Official Analytical Chemistry, 65, 1417–1423.

    CAS  Google Scholar 

  • Zabetakis, I., Delphine, L., & Kajda, P. (2000). Effect of high hydrostatic pressure on the strawberry anthocyanins. Journal of Agricultural and Food Chemistry, 48, 2749–2754.

    Article  CAS  Google Scholar 

  • Zafrilla, P., Ferreres, F., & Tomás-Barberán, F. A. (2001). Effect of processing and storage on the antioxidant ellagic acid derivatives and flavonoids of red raspberry (Rubus idaeus) jams. Journal of Agricultural and Food Chemistry, 49, 3651–3655.

    Article  CAS  Google Scholar 

Download references

Acknowledgement

This project is funded under the Food Institutional Research Measure (FIRM) by the Irish Agriculture and Food and Fisheries Development Authority.

Author information

Authors and Affiliations

  1. Teagasc, Ashtown Food Research Centre, Ashtown, Dublin, 15, Ireland

    Ankit Patras & Nigel P. Brunton

  2. Biosystems Engineering, UCD School of Agriculture, Food Science and Veterinary Medicine, University College Dublin, Dublin, 4, Ireland

    Ankit Patras, B. K. Tiwari & Francis Butler

Authors
  1. Ankit Patras
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Nigel P. Brunton
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. B. K. Tiwari
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Francis Butler
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to B. K. Tiwari.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Patras, A., Brunton, N.P., Tiwari, B.K. et al. Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam during Storage. Food Bioprocess Technol 4, 1245–1252 (2011). https://doi.org/10.1007/s11947-009-0226-7

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-009-0226-7

Keywords

Search

Navigation