Effect of impregnation using sucrose solution on stability of anthocyanin in strawberry jam

Abstract

Strawberry impregnated with sucrose was used for the jam preparation, and its effects on the stability of anthocyanins and the jam color were examined. The amount of sucrose in impregnated strawberry depended on the concentration of sucrose solution and the operation time for the impregnation. In comparison with only the addition of sucrose to the jam preparation, the impregnation of strawberry in advance of the jam preparation stabilized anthocyanins in the jam. The antioxidative ability of the strawberry jam correlated with the amount of anthocyanin. Furthermore, the rate constants by the Weibull model for the degradation of anthocyanins and the chromatic deterioration of the jam were estimated, and the relationship between the two rate constants was found to be almost linear. It was shown that the impregnation of strawberry with sucrose was effective for improving functions, such as antioxidative activity and the color of its jam.