Enhancement of Strawberry Marmalade with Crab Apple (Malus floribunda) Anthocyanins

Yıl 2023, , 326 - 340, 01.03.2023

Ayca Gülhan , Hacer Çoklar , Mehmet Akbulut

https://doi.org/10.21597/jist.1176284

Cited By: 1

Öz

The usability of crab apple (Malus floribunda) as a natural colorant and anthocyanin source to stabilize the color of strawberry marmalades was investigated. Crab apple juice concentrate was added to strawberry marmalades at a rate of 2% during the production phase. The pH values of the samples changed in the range of 3.36-3.46 during the 6-month storage periods at 9, 22, and 35 ºC. With the increase in storage temperature and time, the titration acidity (TA) decreased compared to the initial values. Soluble solid content (SSC) tended to decrease with increasing storage temperature and time. As the storage temperature and time increased, the L*, a*, b* and C* values of the samples decreased, while the h values increased. The increase in temperature and time in the 6-month storage period caused a significant decrease in total phenolic content (TPC), total monomeric anthocyanin (TMA) and antioxidant activity values. The losses in the amount of TMA were measured as 36.53%, 70.74% and 91.46% in the samples stored at 9, 22, and 35 ºC, respectively. According to the kinetic data, the degradation of crab apple anthocyanins occurred according to first-order reaction kinetics during storage. The rate constants of the samples stored at 9, 22, and 35 ºC were determined as 2.6×10-3 day-1, 6.5×10-3 day-1 and 12.9×10-3 day-1, respectively. The addition of crab apple juice concentrate to strawberry marmalades increased the color intensity and anthocyanin stability that decreased during production and storage, and made the product functional.

Anahtar Kelimeler

Anthocyanin, storage, strawberry marmalade, color, crab apple

Proje Numarası

17201128

Kaynakça

• Abdel-Hady MM, Attia GY, Ali AM, 2014. Color Stability of Strawberry Jam Fortified by Purple Carrot Puree. Egyptian Journal of Agricultural Research, 92(1): 323-336.
• Akbulut M, Coklar H, 2015. Effect of Adsorbent and Ion Exchange Resin Applications on Total Phenolic Content and Antioxidant Activity of White and Red Grape Juices. Selcuk Journal of Agriculture and Food Sciences, 29(1): 31-33.
• Albuquerque BR, Pinela J, Barros L, Oliveira MBPP, Ferreira ICFR, 2020. Anthocyanin-Rich Extract of Jabuticaba Epicarp as a Natural Colorant: Optimization of Heat and Ultrasound Assisted Extractions and Application in a Bakery Product. Food Chemistry, 316, 126364.
• Amakura Y, Umino Y, Tsuji S, Tonogai Y, 2000. Influence of Jam Processing on The Radical Scavenging Activity and Phenolic Content in Berries. Journal of Agricultural and Food Chemistry, 48(12): 6292-6297.
• Aslanova D, Bakkalbasi E, Artik N, 2010. Effect of Storage on 5-Hydroxymethylfurfural (HMF) Formation and Color Change in Jams. International Journal of Food Properties, 13(4): 904-912.
• Bingöl A, Türkyılmaz M, Özkan M, 2022. Increase in Thermal Stability of Strawberry Anthocyanins with Amino Acid Copigmentation. Food Chemistry, 384: 132518.
• Brand-Williams W, Cuvelier ME, Berset C, 1995. Use of a Free Radical Method to Evaluate Antioxidant Activity. LWT-Food Science and Technology, 28(1): 25-30.
• Castañeda-Ovando A, de Lourdes Pacheco-Hernández M, Páez-Hernández ME, Rodríguez J A, Galán-Vidal CA, 2009. Chemical Studies of Anthocyanins: A Review. Food Chem., 113: 859-871.
• Cemeroğlu BS, 2013a. Gıda Analizleri. Bizim Grup Basımevi, 1-480, Ankara-Türkiye.
• Cemeroğlu BS, 2013b. Meyve ve Sebze İşleme Teknolojisi. Bizim Grup Basımevi, 459-461, Ankara-Türkiye.
• Cemeroğlu BS, 2015. Reaksiyon Kinetiği. Bizim Grup Basımevi, 50-138, Ankara-Türkiye.
• Cervera-Chiner L, Barrera C, Betoret N, Seguí L, 2021. Impact of Sugar Replacement by Non-Centrifugal Sugar on Physicochemical, Antioxidant and Sensory Properties of Strawberry and Kiwifruit Functional Jams. Heliyon, 7: e05963.
• Chatham LA, Howard JE, Juvik JA, 2020. A Natural Colorant System From Corn: Flavone-Anthocyanin Copigmentation For Altered Hues and Improved Shelf Life. Food Chemistry, 310: 125734.
• Coklar H, Akbulut M, Alhassan I, Kirpitci Ş, Korkmaz E, 2018. Organic Acids, Sugars, Phenolic Compounds and Antioxidant Activity of Malus floribunda coccinella Fruit, Peel and Flesh. Acta Scientiarum Polonorum Hortorum Cultus, 17: 47-59.
• Ertan K, Türkyılmaz M, Özkan M, 2020. Color and Stability of Anthocyanins in Strawberry Nectars Containing Various Co-Pigment Sources and Sweeteners. Food Chemistry, 310: 125856.
• Garzon G, Wrolstad R, 2002. Comparison of The Stability of Pelargonidin‐Based Anthocyanins in Strawberry Juice and Concentrate. Journal of Food Science, 67(4): 1288-1299.
• Fang J, Luo Y, Yuan K, Guo Y, Jin S, 2020. Preparation and Evaluation of An Encapsulated Anthocyanin Complex For Enhancing The Stability of Anthocyanin. LWT-Food Science and Technology, 117: 108543.
• García-Viguera C, Zafrilla P, Romero F, Abellán P, Artés F, Tomás-Barberán FA, 1999. Color Stability of Strawberry Jam As Affected By Cultivar and Storage Temperature. Journal of Food Scıence, 64 (2): 243-247.
• Garzon GA, Wrolstad RE, 2002. Comparison of The Stability of Pelargonidin-Based Anthocyanins in Strawberry Juice and Concentrate. Journal of Food Science, 67 (4): 1288-1299.
• Giusti MM, Wrolstad RE, 2003. Acylated Anthocyanins From Edible Sources and Their Applications in Food Systems. Biochemical Engineering Journal, 14 (2003): 217–225.
• Harbourne N, Jacquier JC, Morgan DJ, Lyng JG, 2008. Determination of The Degradation Kinetics of Anthocyanins in A Model Juice System Using Isothermal and Non-Isothermal Methods. Food Chemistry, 111(1): 204-208.
• Hepsağ F, Hayoğlu İ, 2019. Çilek Konservelerinde Siyah Dut Antosiyanin Ekstraktı Kullanımının Esmerleşme İndisi Üzerine Etkileri. Adıyaman Üniversitesi Tarımsal Uygulama ve Arazi Yönetimi Uygulama ve Araştırma Merkezi, 7 (1): 61-72.
• Jing P, Zhao S, Ruan S, Xie Z, Dong Y, Yu L, 2012. Anthocyanin and Glucosinolate Occurrences in The Roots of Chinese Red Radish (Raphanus Sativus L.), and Their Stability to Heat and Ph. Food Chemistry, 133: 1569–1576.
• Kanwal N, Randhawa M, Iqbal Z, 2017. Influence of Processing Methods and Storage on Physico-Chemical and Antioxidant Properties of Guava Jam. International Food Research Journal, 24: (5).
• Kara Ş, Erçelebi EA, 2013. Thermal Degradation Kinetics of Anthocyanins and Visual Colour of Urmu Mulberry (Morus Nigra L.). Journal of Food Engineering, 116(2): 541-547.
• Kirca A, Özkan M, Cemeroğlu B, 2006. Stability of black carrot anthocyanins in various fruit juices and nectars. Food Chemistry, 97: 598–605.
• Kirca A, Özkan M, Cemeroğlu B, 2007. Storage Stability of Strawberry Jam Color Enhanced With Black Carrot Juice Concentrate. Journal of Food Processing and Preservation, 31(5): 531-545.
• Kopjar M, Pılızota V, Tiban NN, Subarıc D, Babıc J, Ackar D, Sajdl M, 2009. Strawberry Jams: Influence of Different Pectins on Colour and Textural Properties. Czech Journal of Food Sciences, 27(1): 20–28.
• Kovacevic DB, Putnik P, Dragovic-Uzelac V, Vahcic N, Babojelic MS, Levaj B, 2015. Influences of Organically and Conventionally Grown Strawberry Cultivars on Anthocyanins Content and Color in Purees and Low-Sugar Jams. Food Chemistry, 181: 94–100. Martinsen BK, Aaby K, Skrede G, 2020. Effect of Temperature on Stability of Anthocyanins, Ascorbic Acid and Color in Strawberry and Raspberry Jams. Food Chemistry, 316: 126297.
• Mazur SP, Nes A, Wold AB, Remberg SF, Martinsen, BK, Aaby K, 2014. Effects of Ripeness and Cultivar on Chemical Composition of Strawberry (Fragaria×Ananassa Duch.) Fruits and Their Suitability for Jam Production As a Stable Product at Different Storage Temperatures. Food Chemistry, 146: 412-422.
• Melgarejo P, Martínez R, Hernández F, Martínez J, Legua P, 2011. Anthocyanin Content and Colour Development of Pomegranate Jam. Food and Bioproducts Processing, 89(4): 477-481.
• Moura SCSR, Rocha Tavares PE, Germer SPM, Nisida ALAC, Alves, AB, Kanaan AS, 2012. Degradation Kinetics of Anthocyanin of Traditional and Low-Sugar Blackberry Jam. Food and Bioprocess Technology, 5(6): 2488-2496.
• Ngamwonglumlert L, Devahastin S, Chiewchan N, 2017. Natural Colorants: Pigment Stability and Extraction Yield Enhancement Via Utilization of Appropriate Pretreatment and Extraction Methods. Critical Reviews in Food Science and Nutrition, 57: 3243-3259.
• Ngo T, Wrolstad RE, Zhao Y, 2007. Color Quality of Oregon Strawberries Impact of Genotype, Composition, and Processing. JFS C: Food Chemistry and Toxicology, 72 (1): 25-32.
• Patras A, Brunton NP, Tiwari B, Butler F, 2011. Stability and Degradation Kinetics of Bioactive Compounds and Colour in Strawberry Jam During Storage. Food and Bioprocess Technology, 4(7): 1245-1252.
• Pinela J, Prieto M, Pereira E, Jabeur I, Barreiro MF, Barros L, Ferreira IC, 2019. Optimization of Heat-And Ultrasound-Assisted Extraction of Anthocyanins From Hibiscus Sabdariffa Calyces For Natural Food Colorants. Food Chemistry, 275: 309-321.
• Rababah TM, Al‐Mahasneh MA, Kilani I, Yang W, Alhamad MN, Ereifej K, Aludatt M, 2011. Effect of Jam Processing and Storage on Total Phenolics, Antioxidant Activity, and Anthocyanins of Different Fruits. Journal of The Science of Food and Agriculture, 91(6): 1096-1102.
• Rodriguez-Amaya DB, 2016. Natural Food Pigments and Colorants. Current Opinion in Food Science, 7: 20-26.
• Sadilova E, Stıntzıng FC, Carle R, 2006. Thermal Degradation of Acylated and Nonacylated Anthocyanins. JFS C: Food Chemistry and Toxicology, 71 (8): 504-512.
• Sanchez V, Baeza R, Chirife J, 2015. Comparison of Monomeric Anthocyanins and Colour Stability of Fresh, Concentrate and Freeze-Dried Encapsulated Cherry Juice Stored at 38 C. Journal of Berry Research, 5(4): 243-251.
• Shinwari KJ, Rao PS, 2018. Stability of Bioactive Compounds in Fruit Jam and Jelly During Processing and Storage: A Review. Trends in Food Science & Technology, 75: 181-193.
• Singleton VL, Rossi JA, 1965. Colorimetry of Total Phenolics With Phosphomolybdic-Phosphotungstic Acid Reagents. American journal of Enology and Viticulture, 16(3): 144-158. Türkyılmaz M, Özkan M, 2012. Kinetics of Anthocyanin Degradation and Polymeric Colour Formation in Black Carrot Juice Concentrates During Storage. International Journal of Food Science & Technology, 47(11): 2273-2281.
• Ozen G, Akbulut M, Artik N, 2011. Stability of black carrot anthocyanins in the Turkish delight (Lokum) during storage. Journal of Food Process Engineering 34(4):1282-97.
• Wang WD, Xu SY, 2007. Degradation Kinetics of Anthocyanins in Blackberry Juice and Concentrate. Journal of Food Engineering, 82(3): 271-275.
• Wicklund T, Rosenfeld HJ, Martinsen BK, Sundfør MW, Lea P, Bruun T, Blomhoff R, Haffner K, 2005. Antioxidant Capacity and Colour of Strawberry Jam As Influenced By Cultivar and Storage Conditions. LWT-Food Science and Technology, 38(4): 387-391.
• Yeşil S, 2018. Süs Elması Suyu Antosiyaninlerinin Enkapsülasyonu ve Termal Stabilitesinin Belirlenmesi, Selçuk Üniversitesi Fen Bilimleri Enstitüsü, Yüksek Lisans Tezi (Basılmış).
• Yoshizawa Y, Sakurai K, Kawaii S, Soejima J, Murofushi N, 2004. Antiproliferative and Antioxidant Properties of Crabapple Juices. Food Science and Technology Research, 10(3): 278-281.