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Food Science and Technology International
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Stabilization of strawberry jam colour with natural colourants / Estabilización del color de mermelada de fresa mediante la adición de colorantes naturales

P. Zafrilla

Laboratorio de Fitoquímica, Dept. Ciencia y Tecnología de Alimentos, CEBAS-CSIC, PO Box 4195, 30080, Murcia, Spain

A. Valero

Laboratorio de Fitoquímica, Dept. Ciencia y Tecnología de Alimentos, CEBAS-CSIC, PO Box 4195, 30080, Murcia, Spain

C. García-Viguera

Laboratorio de Fitoquímica, Dept. Ciencia y Tecnología de Alimentos, CEBAS-CSIC, PO Box 4195, 30080, Murcia, Spain

A recurrent problem in the fruit processing industry is the loss of colour in fruit preserves during storage. Colour of such products may be fortified by adding natural colourants. In this work a commonly used colourant (elderberry extract) is compared with a newly proposed alternative, pomegranate juice, for the stabilization of strawberry jam colour. The results showed that adding a colourant to the jams helped to maintain the colour, and that the pomegranate-derived colourant could possibly be used as an alternative to elderberry pigments for this purpose.

Key Words: strawberry • jam • colour • preservation • colourants • elderberry • pomegranate

Food Science and Technology International, Vol. 4, No. 2, 99-105 (1998)
DOI: 10.1177/108201329800400204
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C. Garcia-Viguera, P. Zafrilla, and F.A. Tomas-Barberan
Influence of processing and storage conditions in strawberry jam color / Influencia de las condiciones de tratamiento y de almacenamiento en el color de confituras de fresa
Food Science and Technology International, January 1, 1999; 5(6): 487 - 492.
[Abstract] [PDF]