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Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry ( Vaccinium corymbosum L.) jam
Author(s) -
Lafarga Tomás,
AguilóAguayo Ingrid,
Bobo Gloria,
Chung Andrea V.,
Tiwari Brijesh K.
Publication year - 2018
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.13666
Subject(s) - food science , vaccinium , jams , chemistry , antioxidant capacity , antioxidant , botany , biology , biochemistry
This study investigated the effects of storage on the physicochemical and nutritional aspects of blueberry jam. Jams were stored at either 4, 25, or 35 °C during a 56‐day period. The pH was significantly reduced during storage ( p < .05). Overall, results demonstrated the significant effect of storage temperature and time on the color degradation and on the texture of the samples studied ( p < .05). The total antioxidant activity was significantly affected by temperature as the total antioxidant activity retention of samples stored at 4 °C was significantly higher to that of the samples stored at either 25 or 35 °C after a 56‐day storage period ( p < .05). A strong positive correlation was found between the total phenolic content and the antioxidant activity with R 2 ranging from 0.617 to 0.716. Results obtained herein suggested that blueberry jams should be refrigerated to better retain their overall quality attributes and their antioxidant capacity. Practical applications Consumption of fresh blueberries may be limited because of seasonal and market availability. Thermal processing strategies have been used in the food industry since ancient times with the aim of not only making certain foods edible but delaying the inevitable deterioration of perishable foods between production and consumption. Blueberries and other berries can be available all year round in the form of jam. The current study evaluated the effect of storage time and temperature on the physicochemical and nutritional properties of blueberry jam. Results will add current knowledge to the blueberry jam industry and facilitate the production of healthier blueberry jam.