STABILITY OF ANTHOCYANINS, PHENOLS AND FREE RADICAL SCAVENGING ACTIVITY THROUGH SUGAR ADDITION DURING FROZEN STORAGE OF BLACKBERRIES

被引：28

作者：

Kopjar, Mirela ^{[1
]}

Tiban, Nela Nedic ^{[1
]}

Pilizota, Vlasta ^{[1
]}

Babic, Jurislav ^{[1
]}

机构：

[1] Fac Food Technol, Osijek 31000, Croatia

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 2009年 / 33卷

关键词：

ANTIOXIDANT CAPACITY; FRUITS; BLUEBERRY;

D O I：

10.1111/j.1745-4549.2008.00244.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Influence of sugar and mixtures of sugar on color retention of two varieties of blackberries, Thornfree and Cacanska bestrna, were investigated during storage at -18C for 12 months. After harvest, blackberries were coated with sugars (sucrose, fructose and glucose) and different sugar (sucrose + fructose + glucose, fructose + glucose, fructose + sucrose) mixtures. Anthocynin content, total phenol content and free radical scavenging activity of prepared samples were evaluated. Ratio of fruit : sugar was 1:1. The highest anthocyanin retention was in blackberry samples with glucose addition and the lowest in samples with sucrose addition, in both cultivars. Blackberry samples with sucrose addition had even lower retention than samples without sugar addition. Samples with an addition of other sugars had higher retention of anthocyanin than samples stored without sugars.

引用

页码：1 / 11

页数：11

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