Abstract
The objective of this study was to evaluate the influence of the color and phenolic compounds of strawberry jam on acceptance during storage. Jams were processed, stored for 120 days and evaluated monthly for chromatic characteristics, total phenolic compounds, total anthocyanins (ANT), total ellagic acid (TEA), flavonoids and free ellagic acid (FEA), and sensory acceptance as well. Data were submitted to analysis of variance (ANOVA) and the means were compared by the Least Significant Difference (LSD). Cluster Analysis and Partial Least Square Regression (PLS) were performed to investigate the relationships between instrumental data and acceptance. Contents of ANT, TEA and redness decreased during storage. Other chemical characteristics and sensory acceptance showed a nonlinear behavior. Higher acceptance was observed after 60 days, suggesting a trend of quality improvement followed by decline to the initial levels. The same trend was observed for lightness, non-pigment flavonoids and FEA. According to PLS map, for consumers in cluster 2, acceptance was associated to jams at 60 days and to luminosity, FEA, and non-pigment flavonoids. For cluster 1, a positive association between flavor liking, jam at initial storage, and the contents of TEA and ANT was indicated. Jams at 120 days were positively associated to hue and negatively associated to color liking, for cluster 1. Color and texture were positively correlated to overall liking for cluster 2, whereas for cluster 1, overall acceptance seemed to be more associated to flavor liking. Changes in color and phenolic compounds slightly influenced the acceptance of strawberry jams, but in different ways for consumers clusters.
Highlights
Strawberries (Fragaria x ananassa Duch.) are used in many recipes and desserts
It is important to consider that the protective effect of antioxidants and their sensory properties can be type- and dose-dependent and that contents of phenolic compounds in strawberries may vary due to many factors, such as genotype and growing conditions, processing and storage (Pineli et al, 2011, 2012a e b; Tiwari et al, 2009a,b, Wicklund et al, 2005)
The trend of loss of redness was found by Ngo et al (2007), who found a major increase in the ho value of ‘Toten’ strawberry jams within the first 3 weeks of storage at 38 oC whereas it took 9 weeks for changes in ho at 21 oC
Summary
Strawberries (Fragaria x ananassa Duch.) are used in many recipes and desserts It has high contents of vitamin C and health-promoting phenolic compounds (Giampieri et al, 2012). Antioxidants from fruits and vegetables are considered an important protection factor against oxidative stress and its deleterious consequences to human health. Strawberry, a very popular berry with high visual appeal and desirable flavor, is considered a good source of antioxidants, mainly because of its high contents of vitamin C and phenolic compounds. It is important to consider that the protective effect of antioxidants and their sensory properties can be type- and dose-dependent and that contents of phenolic compounds in strawberries may vary due to many factors, such as genotype and growing conditions, processing and storage (Pineli et al, 2011, 2012a e b; Tiwari et al, 2009a,b, Wicklund et al, 2005)
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