English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

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.

Improved color and anthocyanin retention in strawberry puree by oxygen exclusion