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Kinetics of colour changes in pasteurised strawberry juice during storage
Tijdschriftbijdrage - Tijdschriftartikel
Colour changes during storage are an important quality defect of fruit-based products. Therefore, this work investigated the effect of storage time, storage temperature and oxygen availability (through the type of bottle) on changes in CIEL*a*b values, anthocyanin and ascorbic acid content of shelf-stable strawberry juice (produced with a spiral-filter press under vacuum conditions) using kinetic modelling. The colour related attributes changed significantly during storage at ambient (20 °C) and accelerated temperatures (28-42 °C) in both types of bottles. The change in all attributes was accelerated at higher storage temperatures. A higher oxygen availability resulted in a faster change of all attributes. As oxygen availability was not fully controlling colour changes, they are caused by complex oxidative and non-oxidative reactions. The results of this work demonstrate the applicability of a kinetics-based accelerated shelf-life testing approach to obtain faster insight into colour changes of strawberry juice and to be used for shelf-life investigations.
Tijdschrift: Journal of Food Engineering
Pagina's: 42 - 51
Jaar van publicatie:2018