巴塔哥尼亚（阿根廷）市产接骨木果酱的理化特性和花青素含量

IF 1.6 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Food Engineering Pub Date : 2023-12-08 DOI:10.1515/ijfe-2023-0123

Rosa Baeza, Carolina Busso, V. Sánchez, Paula López, Jorge Chirife

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引用次数: 0

摘要

摘要对阿根廷巴塔哥尼亚市售接骨木果酱的理化特性进行了分析。水活度(aw)在0.758 ~ 0.972之间，总单体花青素(TMA)含量在2.4 ~ 55 mg Cy-3G/100 g jam之间。用非电解质溶液中水活度相关方程描述了果酱中aw和°白锐度之间的关系。接骨木果酱样品保存在38 °C，并定期提取样品进行分析。TMA按照一级反应动力学降解，颜色参数a*在储存期间降低，参数h°增加。果酱中水分的活性和果糖的存在增加了TMA的破坏速度，并对颜色变化产生了不利影响。对含有花青素的糖溶液的研究证实，在含有还原糖的模型中，TMA的降解速度比存在蔗糖的模型快。结果表明，在38 °C和pH为3.5的酸催化条件下，蔗糖可能发生水解。

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Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)

Abstract Commercially manufactured elderberry jams elaborated in Patagonia, Argentina, were analyzed for physico-chemical characteristics. Water activity (aw) ranged between 0.758 and 0.972 and total monomeric anthocyanin (TMA) content varied from 2.4 up to 55 mg Cy-3G/100 g jam. Relationship between aw and °Brix in jams was described using an equation for correlating water activity in non-electrolyte solutions. Elderberry jam samples were stored at 38 °C and samples periodically withdrawn for analysis. TMA degraded following first order reaction kinetics and color parameter a* decreased during storage while parameter h° increased. Water activity and presence of fructose in jams increased rate of TMA destruction and adversely affected color changes. Studies with sugar solutions containing anthocyanins confirmed TMA degradation is faster in models having reducing sugars than in the presence of sucrose. It is shown that sucrose may undergo hydrolysis during acid catalyzed storage at 38 °C and pH 3.5.

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来源期刊

International Journal of Food Engineering FOOD SCIENCE & TECHNOLOGY-

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

3.5 months

期刊介绍： International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.