Improved color and anthocyanin retention in strawberry puree by oxygen exclusion

@inproceedings{Howard2014ImprovedCA,
  title={Improved color and anthocyanin retention in strawberry puree by oxygen exclusion},
  author={Luke R. Howard and Cindi R. Brownmiller and Ronald L. Prior},
  year={2014}
}
BACKGROUND: Strawberry puree color is unstable during processing and storage due to oxidative reactions. OBJECTIVE: To determine if strawberry puree prepared under nitrogen or carbon dioxide would result in greater retention of color and anthocyanins than samples prepared under air. METHODS: Purees prepared under carbon dioxide, nitrogen or air were pasteurized and stored at 25◦C. Samples were evaluated one day, and at two week interval for eight weeks after processing for color (L*, chroma and… CONTINUE READING