Modification of glass transition temperature through carbohydrates addition and anthocyanin and soluble phenol stability of frozen blueberry juices

• Published in: Journal of food engineering Vol. 56; no. 2; pp. 229 - 231
• Main Authors: Rizzolo, Anna, Nani, Renato C, Viscardi, Daniela, Bertolo, Gianni, Torreggiani, Danila
• Format: Journal Article Conference Proceeding
• Language: English
• Published: Oxford Elsevier Ltd 01-02-2003; Elsevier
• Subjects: Anthocyanin; Biological and medical sciences; Blueberry juices; Food industries; Fruit and vegetable industries; Fundamental and applied biological sciences. Psychology; Glass transition temperature; Soluble phenols; Anthocyanin; Blueberry juices; Soluble phenols; Glass transition temperature; Stability; Vaccinium myrtillus; Small fruits; Fruit juice; Freezing; Phenol; Refrigerated storage; Dicotyledones; Blueberry; Quality; Angiospermae; Spermatophyta; Carbohydrate; Ericaceae
• ISSN: 0260-8774; 1873-5770
• DOI: 10.1016/S0260-8774(02)00257-1

To evaluate the influence of carbohydrate addition on anthocyanin and soluble phenol stability, blueberry juices were added with 20% (wt/wt) of maltose, sorbitol and a mixture (1:1) of glucose and fructose. A juice without addition of carbohydrates was used as a control. The juices were frozen and stored up to six months at −10, −20 and −30 °C. The transition temperatures
T
m
′ correlated with those of the added sugars. The glass transition was shifted to higher temperatures by addition of maltose and no significant changes in the transition temperatures were noticed with storage time. Anthocyanin and soluble phenol changes were mainly influenced by storage temperature and storage time: the lower the temperature, the shorter the storage time, the lower the changes. Sugar addition had no influence on anthocyanin content.