caa a22 4500 463157117 CHVBK 20180406164737.0 cr unu---uuuuu 170326e20070401xx s 000 0 eng 10.1007/s00217-006-0356-3 doi (NATIONALLICENCE)springer-10.1007/s00217-006-0356-3 Colour stability of canned strawberries using black carrot and elderberry juice concentrates as natural colourants [Elektronische Daten] [Dietmar Kammerer, Sandra Schillmöller, Oliver Maier, Andreas Schieber, Reinhold Carle] Besides texture degradation and aroma loss colour fading and browning of processed fruits, in particular strawberries, displaying comparatively low amounts of non-acylated anthocyanins, still pose a serious problem. Therefore, in the present study the colour of texture-improved canned strawberries was stabilised using commercial concentrates from black carrots and elderberries as natural colourants. CIE L * a * b * values of the fruit surface and of the brine solutions were monitored over a period of 24 weeks under light exposure. Furthermore, the contents of individual anthocyanins were analysed by HPLC-DAD. The colour of the processed control fruits (without added colourant) was unacceptable even at the beginning of the storage. Their anthocyanin contents were reduced by more than 85% at the end of the storage period. In contrast, the colour of canned strawberries containing black carrot and elderberry anthocyanins was significantly improved. Colour difference values ΔE * of black carrot-coloured strawberries were found to be smaller than those of the samples containing elderberry concentrate as a colourant. This could be ascribed to the presence of acylated anthocyanins in the first exhibiting exceptional storage stability, while all non-acylated pigments were degraded. The chill brining process for fruit firming markedly affected pigment stability, which can be attributed to enzymes that are still active at cold storage conditions. Springer-Verlag, 2006 Canned strawberries nationallicence Black carrot juice concentrate nationallicence Elderberry juice concentrate nationallicence Natural food colourants nationallicence Acylated anthocyanins nationallicence CIE L * a * b * nationallicence HPLC-DAD nationallicence Kammerer Dietmar Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut Schillmöller Sandra Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut Maier Oliver Katjes Fassin GmbH & Co. KG, Dechant-Sprünken-Str. 53-57, 46446, Emmerich, Germany aut Schieber Andreas Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut Carle Reinhold Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 667-679 1438-2377 224:6<667 2007 224 217 https://doi.org/10.1007/s00217-006-0356-3 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s00217-006-0356-3 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Kammerer Dietmar Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Schillmöller Sandra Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Maier Oliver Katjes Fassin GmbH & Co. KG, Dechant-Sprünken-Str. 53-57, 46446, Emmerich, Germany aut NATIONALLICENCE 700 1- Schieber Andreas Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 700 1- Carle Reinhold Section Plant Foodstuff Technology, Institute of Food Technology, Hohenheim University, August-von-Hartmann-Strasse 3, 70599, Stuttgart, Germany aut NATIONALLICENCE 773 0- European Food Research and Technology Springer-Verlag 224/6(2007-04-01), 667-679 1438-2377 224:6<667 2007 224 217 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer