Quality Changes of Blackcurrant Nectar Under Different Storage Conditions

Grażyna Jaworska, Krystyna Pogoń, Marek Klimek and Ewelina Gwóźdź

Journal of Life Sciences Research, 2014, vol. 1, issue 1, 16-20

Abstract: Blackcurrant nectars were stored for 12 months: in cooling conditions (6-8°C); in ambient conditions (18-22°C); in thermostatic chamber (25-31°C); in thermostatic chamber (39-40°C).Time and storage conditions had no effect on dry matter content, total solids, ash and total acidity. During 6 months of storage total phenols content decreased by 0-13% and then increased by 12-26%. After 12 months of storage level of vitamin C in blackcurrant nectars fell by 70% in the nectar stored in cooling conditions and by 75-87% in the remaining beverages. A continuous decline in antioxidant activity (against ABTS and DPPH) was observed throughout the storage period; the changes observed did not depend on storage conditions. An increase in colour parameters (L*, a*, b*, c*, h*) has been observed. Changes in the quality of nectar stored for 3 months in thermostatic chamber were greater than those noted in nectar stored for 12 months in cooling conditions.

Keywords: Fruits; Beverages; Stability; Antioxidant activity; Colour. (search for similar items in EconPapers)
Date: 2014
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Persistent link: https://EconPapers.repec.org/RePEc:aoj:lifscr:v:1:y:2014:i:1:p:16-20:id:590

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