Modification of glass transition temperature through carbohydrates additions: effect upon colour and anthocyanin pigment stability in frozen strawberry juices

• Published in: Food research international Vol. 32; no. 6; pp. 441 - 446
• Main Authors: Torreggiani, D., Forni, E., Guercilena, I., Maestrelli, A., Bertolo, G., Archer, G.P., Kennedy, C.J., Bone, S., Blond, G., Contreras-Lopez, E., Champion, D.
• Format: Journal Article
• Language: English
• Published: Oxford Elsevier Ltd 01-01-1999; Elsevier
• Subjects: Anthocyanin; anthocyanins; Biological and medical sciences; color; Colour; Food additives; Food industries; Frozen foods; frozen fruit; Fruit and vegetable industries; fruit juices; Fundamental and applied biological sciences. Psychology; General aspects; Glass transition; heat treatment; Juice; stability; Storage stability; strawberries; Strawberry; temperature; Glass transition; Anthocyanin; Frozen foods; Storage stability; Strawberry; Juice; Colour; Differential scanning calorimetry; Biochemical analysis; Quality criterion; Small fruits; Color; Food additive; Experimental study; Physical properties; Fruit juice; Glass transition temperature; Organic pigment; Food preservation; Frozen product; Carbohydrate
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/S0963-9969(99)00106-4

This work forms part of a collaborative research project between members of the EU Concerted Action CT 96-1180 “The preservation of frozen food quality and safety throughout the distribution chain”. The objective was to investigate how added carbohydrates affect the colour stability of frozen strawberry juices stored at high temperature, i.e. above
T
g′ the glass transition temperature of the maximally freeze concentrated phase. Differential scanning calorimetry (DSC), dynamic mechanical thermal analysis (DMTA), and dc conductivity measurements were used to determine
T
g′. It was found that there was no clear relationship between the anthocyanin loss and the amplitude of the difference between the storage temperature and
T
g′ the glass transition temperature of strawberry juices.