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: | , , , , |
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| Formato: | Artículo |
| Lenguaje: | Inglés |
| Publicado: |
De Gruyter
2024
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| Materias: | |
| Acceso en línea: | https://repositorio.uca.edu.ar/handle/123456789/18329 |
| Aporte de: |
| Sumario: | 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38 °C and samples periodically withdrawn for analysis.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. |
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