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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