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Black Currant Nectar: Effect of Processing and Storage on Anthocyanin and Ascorbic Acid Content
Author(s) -
Iversen C. K.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb09856.x
Subject(s) - ascorbic acid , anthocyanin , nectar , chemistry , food science , pasteurization , botany , biology , pollen
The degradation of anthocyanins and ascorbic acid in black currant nectar was studied during processing and storage. A continuous production process was used where the nectar was bottled within 4.0h; 20% of both components were lost in the main stream process. The choice of enzyme mainly affected the recovery of ascorbic acid. Pasteurization resulted in a loss of 2‐6 % of the ascorbic acid content. About 50% of the original content of monomeric anthocyanins remained after 6 months storage at 20°C. The stabilities of delphinidins and cyanidins during storage were very similar. Deaeration of the nectar before bottling had no effect on anthocyanin content.