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The degradation of anthocyanins in canned strawberries
Author(s) -
ADAMS J. B.,
ONGLEY M. H.
Publication year - 1973
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1973.tb01699.x
Subject(s) - anthocyanin , pelargonidin , chemistry , sterilization (economics) , food science , polyvinylpyrrolidone , degradation (telecommunications) , pigment , chromatography , organic chemistry , cyanidin , computer science , telecommunications , monetary economics , economics , foreign exchange market , foreign exchange
Summary The effect of various processing parameters on the retention of pelargonidin‐3‐glucoside in canned strawberries (cv. Senga Sengana) was investigated by chromatographic analysis of the anthocyanin on columns of insoluble polyvinylpyrrolidone resin. It was shown that normal commercial exhaust and sterilization procedures have little effect on the degradation of pelargonidin‐3‐glucoside, most of which takes place during storage of the canned product. High storage temperatures were shown to increase the rate at which the anthocyanin breaks down, but good retention of the pigment was obtained by storing the cans of strawberries at 0–5°C. It was found that omitting the heat process did not increase the stability of pelargonidin‐3‐glucoside during the storage of canned strawberries.