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...

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Autores principales: Baeza, Rosa, Busso Casati, Carolina, Sánchez, Virginia Estela, López, Paula, Chirife, Jorge
Formato: Artículo
Lenguaje:Inglés
Publicado: De Gruyter 2024
Materias:
SAUCO
MERMELADAS EN CONSERVA
ANTOCIANINAS
EDAD DE ALMACENAMIENTO
POLIFENOLES
COLOR
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/18329
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-18329
record_format dspace
spelling I33-R139-123456789-183292024-06-26T05:02:12Z Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina) Baeza, Rosa Busso Casati, Carolina Sánchez, Virginia Estela López, Paula Chirife, Jorge SAUCO MERMELADAS EN CONSERVA ANTOCIANINAS EDAD DE ALMACENAMIENTO POLIFENOLES COLOR 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 Elderberry jam samples were stored at 38 °C and samples periodically withdrawn for analysis.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 an thocyanins 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. 2024-06-25T12:17:11Z 2024-06-25T12:17:11Z 2023 Artículo Baeza, R. et al. Physicochemical properties and anthocyanin content of commercially manufactued elderberry jams from Patagonia (Argentina) [en línea]. International Journal of Food Engineering. 2024, 20 (1). doi: 10.1515/ijfe-2023-0123. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18329 1556-3758 https://repositorio.uca.edu.ar/handle/123456789/18329 10.1515/ijfe-2023-0123 eng Acceso restringido http://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf Argentina De Gruyter International Journal of Food Engineering. 2024, 20 (1).
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic SAUCO
MERMELADAS EN CONSERVA
ANTOCIANINAS
EDAD DE ALMACENAMIENTO
POLIFENOLES
COLOR
spellingShingle SAUCO
MERMELADAS EN CONSERVA
ANTOCIANINAS
EDAD DE ALMACENAMIENTO
POLIFENOLES
COLOR
Baeza, Rosa
Busso Casati, Carolina
Sánchez, Virginia Estela
López, Paula
Chirife, Jorge
Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
topic_facet SAUCO
MERMELADAS EN CONSERVA
ANTOCIANINAS
EDAD DE ALMACENAMIENTO
POLIFENOLES
COLOR
description 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 an thocyanins 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.
format Artículo
author Baeza, Rosa
Busso Casati, Carolina
Sánchez, Virginia Estela
López, Paula
Chirife, Jorge
author_facet Baeza, Rosa
Busso Casati, Carolina
Sánchez, Virginia Estela
López, Paula
Chirife, Jorge
author_sort Baeza, Rosa
title Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
title_short Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
title_full Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
title_fullStr Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
title_full_unstemmed Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
title_sort physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from patagonia (argentina)
publisher De Gruyter
publishDate 2024
url https://repositorio.uca.edu.ar/handle/123456789/18329
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AT sanchezvirginiaestela physicochemicalpropertiesandanthocyanincontentofcommerciallymanufacturedelderberryjamsfrompatagoniaargentina
AT lopezpaula physicochemicalpropertiesandanthocyanincontentofcommerciallymanufacturedelderberryjamsfrompatagoniaargentina
AT chirifejorge physicochemicalpropertiesandanthocyanincontentofcommerciallymanufacturedelderberryjamsfrompatagoniaargentina
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