Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)

Autores
Baeza, Rosa; Busso Casati, Carolina; Sánchez, Virginia Estela; López, Paula; Chirife, Jorge
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Busso Casati, Carolina. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Sánchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: López, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: López, Paula. Universidad de Buenos Aires. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: López, Paula. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Abstract: Commercially manufactured elderberry jams elaborated in Patagonia, Argentina, were analyzed for physico-chemical characteristics. Water activity (aw) ranged between 0.758 and 0.972 and total monomeric anthocyanin (TMA) content varied from 2.4 up to 55 mg Cy-3G/100 g jam. Relationship between aw and °Brix in jams was described using an equation for correlating water activity in non electrolyte solutions. Elderberry jam samples were stored at 38 °C and samples periodically withdrawn for analysis. TMA degraded following first order reaction kinetics and color parameter a* decreased during storage while parameter h° increased. Water activity and presence of fructose in jams increased rate of TMA destruction and adversely affected color changes. Studies with sugar solutions containing an thocyanins confirmed TMA degradation is faster in models having reducing sugars than in the presence of sucrose. It is shown that sucrose may undergo hydrolysis during acid catalyzed storage at 38 °C and pH 3.5.
Fuente
International Journal of Food Engineering. 2024, 20 (1).
Materia
SAUCO
MERMELADAS EN CONSERVA
ANTOCIANINAS
EDAD DE ALMACENAMIENTO
POLIFENOLES
COLOR
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
Repositorio Institucional (UCA)
Institución
Pontificia Universidad Católica Argentina
OAI Identificador
oai:ucacris:123456789/18329
Acceder
id RIUCA_7d78d96249f774e7dd245d4dc0dc057a
oai_identifier_str oai:ucacris:123456789/18329
network_acronym_str RIUCA
repository_id_str 2585
network_name_str Repositorio Institucional (UCA)
spelling Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)Baeza, RosaBusso Casati, CarolinaSánchez, Virginia EstelaLópez, PaulaChirife, JorgeSAUCOMERMELADAS EN CONSERVAANTOCIANINASEDAD DE ALMACENAMIENTOPOLIFENOLESCOLORFil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Busso Casati, Carolina. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: Sánchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; ArgentinaFil: López, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: López, Paula. Universidad de Buenos Aires. Instituto de Química y Metabolismo del Fármaco; ArgentinaFil: López, Paula. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; ArgentinaAbstract: Commercially manufactured elderberry jams elaborated in Patagonia, Argentina, were analyzed for physico-chemical characteristics. Water activity (aw) ranged between 0.758 and 0.972 and total monomeric anthocyanin (TMA) content varied from 2.4 up to 55 mg Cy-3G/100 g jam. Relationship between aw and °Brix in jams was described using an equation for correlating water activity in non electrolyte solutions. Elderberry jam samples were stored at 38 °C and samples periodically withdrawn for analysis. TMA degraded following first order reaction kinetics and color parameter a* decreased during storage while parameter h° increased. Water activity and presence of fructose in jams increased rate of TMA destruction and adversely affected color changes. Studies with sugar solutions containing an thocyanins confirmed TMA degradation is faster in models having reducing sugars than in the presence of sucrose. It is shown that sucrose may undergo hydrolysis during acid catalyzed storage at 38 °C and pH 3.5.De Gruyter2023info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttps://repositorio.uca.edu.ar/handle/123456789/183291556-375810.1515/ijfe-2023-0123Baeza, R. et al. Physicochemical properties and anthocyanin content of commercially manufactued elderberry jams from Patagonia (Argentina) [en línea]. International Journal of Food Engineering. 2024, 20 (1). doi: 10.1515/ijfe-2023-0123. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18329International Journal of Food Engineering. 2024, 20 (1).reponame:Repositorio Institucional (UCA)instname:Pontificia Universidad Católica ArgentinaengArgentinainfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/4.0/2025-07-03T10:59:49Zoai:ucacris:123456789/18329instacron:UCAInstitucionalhttps://repositorio.uca.edu.ar/Universidad privadaNo correspondehttps://repositorio.uca.edu.ar/oaiclaudia_fernandez@uca.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:25852025-07-03 10:59:50.263Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentinafalse
dc.title.none.fl_str_mv Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
title Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
spellingShingle Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
Baeza, Rosa
SAUCO
MERMELADAS EN CONSERVA
ANTOCIANINAS
EDAD DE ALMACENAMIENTO
POLIFENOLES
COLOR
title_short Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
title_full Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
title_fullStr Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
title_full_unstemmed Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
title_sort Physicochemical properties and anthocyanin content of commercially manufactured elderberry jams from Patagonia (Argentina)
dc.creator.none.fl_str_mv Baeza, Rosa
Busso Casati, Carolina
Sánchez, Virginia Estela
López, Paula
Chirife, Jorge
author Baeza, Rosa
author_facet Baeza, Rosa
Busso Casati, Carolina
Sánchez, Virginia Estela
López, Paula
Chirife, Jorge
author_role author
author2 Busso Casati, Carolina
Sánchez, Virginia Estela
López, Paula
Chirife, Jorge
author2_role author
author
author
author
dc.subject.none.fl_str_mv SAUCO
MERMELADAS EN CONSERVA
ANTOCIANINAS
EDAD DE ALMACENAMIENTO
POLIFENOLES
COLOR
topic SAUCO
MERMELADAS EN CONSERVA
ANTOCIANINAS
EDAD DE ALMACENAMIENTO
POLIFENOLES
COLOR
dc.description.none.fl_txt_mv Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Busso Casati, Carolina. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Sánchez, Virginia Estela. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: López, Paula. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: López, Paula. Universidad de Buenos Aires. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: López, Paula. Universidad de Buenos Aires. Facultad de Farmacia y Bioquímica; Argentina
Abstract: Commercially manufactured elderberry jams elaborated in Patagonia, Argentina, were analyzed for physico-chemical characteristics. Water activity (aw) ranged between 0.758 and 0.972 and total monomeric anthocyanin (TMA) content varied from 2.4 up to 55 mg Cy-3G/100 g jam. Relationship between aw and °Brix in jams was described using an equation for correlating water activity in non electrolyte solutions. Elderberry jam samples were stored at 38 °C and samples periodically withdrawn for analysis. TMA degraded following first order reaction kinetics and color parameter a* decreased during storage while parameter h° increased. Water activity and presence of fructose in jams increased rate of TMA destruction and adversely affected color changes. Studies with sugar solutions containing an thocyanins confirmed TMA degradation is faster in models having reducing sugars than in the presence of sucrose. It is shown that sucrose may undergo hydrolysis during acid catalyzed storage at 38 °C and pH 3.5.
description Fil: Baeza, Rosa. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
publishDate 2023
dc.date.none.fl_str_mv 2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv https://repositorio.uca.edu.ar/handle/123456789/18329
1556-3758
10.1515/ijfe-2023-0123
Baeza, R. et al. Physicochemical properties and anthocyanin content of commercially manufactued elderberry jams from Patagonia (Argentina) [en línea]. International Journal of Food Engineering. 2024, 20 (1). doi: 10.1515/ijfe-2023-0123. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18329
url https://repositorio.uca.edu.ar/handle/123456789/18329
identifier_str_mv 1556-3758
10.1515/ijfe-2023-0123
Baeza, R. et al. Physicochemical properties and anthocyanin content of commercially manufactued elderberry jams from Patagonia (Argentina) [en línea]. International Journal of Food Engineering. 2024, 20 (1). doi: 10.1515/ijfe-2023-0123. Disponible en: https://repositorio.uca.edu.ar/handle/123456789/18329
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/4.0/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/4.0/
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Argentina
dc.publisher.none.fl_str_mv De Gruyter
publisher.none.fl_str_mv De Gruyter
dc.source.none.fl_str_mv International Journal of Food Engineering. 2024, 20 (1).
reponame:Repositorio Institucional (UCA)
instname:Pontificia Universidad Católica Argentina
reponame_str Repositorio Institucional (UCA)
collection Repositorio Institucional (UCA)
instname_str Pontificia Universidad Católica Argentina
repository.name.fl_str_mv Repositorio Institucional (UCA) - Pontificia Universidad Católica Argentina
repository.mail.fl_str_mv claudia_fernandez@uca.edu.ar
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score 13.13397

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