Enhancement of Strawberry Marmalade with Crab Apple (Malus floribunda) Anthocyanins

Authors : Ayca GÜLHAN, Hacer ÇOKLAR, Mehmet AKBULUT
Pages : 326-340
Doi:10.21597/jist.1176284
View : 38 | Download : 13
Publication Date : 2023-03-01
Article Type : Research Paper
Abstract :The usability of crab apple insert ignore into journalissuearticles values(Malus floribunda); as a natural colorant and anthocyanin source to stabilize the color of strawberry marmalades was investigated. Crab apple juice concentrate was added to strawberry marmalades at a rate of 2% during the production phase. The pH values of the samples changed in the range of 3.36-3.46 during the 6-month storage periods at 9, 22, and 35 ºC. With the increase in storage temperature and time, the titration acidity insert ignore into journalissuearticles values(TA); decreased compared to the initial values. Soluble solid content insert ignore into journalissuearticles values(SSC); tended to decrease with increasing storage temperature and time. As the storage temperature and time increased, the L*, a*, b* and C* values of the samples decreased, while the h values increased. The increase in temperature and time in the 6-month storage period caused a significant decrease in total phenolic content insert ignore into journalissuearticles values(TPC);, total monomeric anthocyanin insert ignore into journalissuearticles values(TMA); and antioxidant activity values. The losses in the amount of TMA were measured as 36.53%, 70.74% and 91.46% in the samples stored at 9, 22, and 35 ºC, respectively. According to the kinetic data, the degradation of crab apple anthocyanins occurred according to first-order reaction kinetics during storage. The rate constants of the samples stored at 9, 22, and 35 ºC were determined as 2.6×10-3 day-1, 6.5×10-3 day-1 and 12.9×10-3 day-1, respectively. The addition of crab apple juice concentrate to strawberry marmalades increased the color intensity and anthocyanin stability that decreased during production and storage, and made the product functional.
Keywords : Anthocyanin, storage, strawberry marmalade, color, crab apple

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