Changes of quality of cloudy and clear strawberry juices processed by high hydrostatic pressure (HHP) at 600 MPa/4 min during 6-month storage at 4 and 25 °C were investigated. After 6 months of storage at 4 °C, ascorbic acid, anthocyanins and total phenols decreased by 39.41%, 29.76% and 16.22% in cloudy juices, and by 48.91%, 7.02% and 13.82% in clear juices, but the antioxidant capacity in both juices decreased by less than 10%. The decrease of these indices at 25 °C for 6 months almost doubled. The lightness (L⁎) and redness (a⁎) in both juices at 25 °C were significantly lower than at 4 °C, while total difference color (ΔE) and browning degree (BD) were significantly higher. 66.93% and 70.75% decreases of viscosity and 47.60% and 79.98% of cloud in cloudy juices were observed after 6 months of storage at 4 and 25 °C, respectively. The loss of ascorbic acid, anthocyanins, total phenols and antioxidant capacity fits well to a first-order equation. Total anthocyanin content was selected as a biomarker to predict the shelf life due to their influence on the consumer acceptance and higher sensitivity to the storage temperature.
Changes of quality of cloudy and clear strawberry juices processed by high hydrostatic pressure (HHP) at 600 MPa/4 min during 6-month storage at 4 and 25 °C were investigated. After 6 months of storage at 4 °C, ascorbic acid, anthocyanins and total phenols decreased by 39.41%, 29.76% and 16.22% in cloudy juices, and by 48.91%, 7.02% and 13.82% in clear juices, but the antioxidant capacity in both juices decreased by less than 10%. The decrease of these indices at 25 °C for 6 months almost doubled. The lightness (L⁎) and redness (a⁎) in both juices at 25 °C were significantly lower than at 4 °C, while total difference color (ΔE) and browning degree (BD) were significantly higher. 66.93% and 70.75% decreases of viscosity and 47.60% and 79.98% of cloud in cloudy juices were observed after 6 months of storage at 4 and 25 °C, respectively. The loss of ascorbic acid, anthocyanins, total phenols and antioxidant capacity fits well to a first-order equation. Total anthocyanin content was selected as a biomarker to predict the shelf life due to their influence on the consumer acceptance and higher sensitivity to the storage temperature.
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