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Strawberry juice colour: The effect of sulphur dioxide and edta on the stability of anthocyanins
Author(s) -
Bakker Johanna,
Bridle Peter
Publication year - 1992
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740600412
Subject(s) - chemistry , pigment , sulfur dioxide , sulfur , anthocyanin , spectrophotometry , chromatography , food science , organic chemistry
Abstract The loss of anthocyanins and the formation of colour due to polymeric pigments in juices and purées prepared from strawberries (variety Senga sengana) was studied during storage at — 20°C and + 20°C. Four different treatments were given to the samples immediately after milling: no additions, EDTA addition, sulphur dioxide addition, and a combination of sulphur dioxide and EDTA. The concentration of anthocyanins and the proportion of colour due to polymeric pigments were measured by high‐performance liquid chromatography and spectrophotometry. Losses in anthocyanins were very small during 10 weeks storage at –20°C and there was no effect of the treatment. The addition of sulphur dioxide slowed down the loss of anthocyanins at + 20°C, especially in the purées and correspondingly decreased the rate of polymeric pigment formation. Addition of EDTA had only a slight effect on colour stability.