Enhancement of color stability in strawberry nectar during storage

Abstract

Strawberry anthocyanins often undergo chemical degradation during storage, which leads to color fading and bioactivity loss. These changes are increased by ascorbic acid, which accelerates anthocyanin degradation. The present study investigated the effect of citric acid as an alternative to ascorbic acid to adjust strawberry nectar pH. Several additions were also used as co-pigment sources to enhance color stability during a five-month dark storage period at ambient temperatures. The results showed that citric acid increased the stability of total and monomeric anthocyanin and reduced the formation of polymeric color. The fortification of the strawberry nectar with 0.2% green tea extract, 3% hot rosella extract, and 0.5% low-methoxyl pectin in the presence of citric acid led to enhance strawberry nectar color, high stability, and reduce anthocyanin degradation.

Keywords

• Strawberry nectar
• Anthocyanins stability
• Ascorbic acid
• Color
• Storage