Black currant nectar: effect of processing and storage on anthocyanin and ascorbic acid content
Sommaire de l'article
The degradation of anthocyanins and ascorbic acid in black currant nectar was studied during processing and storage. A continuous production process was used where the nectar was bottled within 4.0h; 20 % of both components were lost in the main stream process. The choice of enzyme mainly affected the recovery of ascorbic acid. Pasteurization resulted in a loss of 2-6 % of the ascorbic acid content. About 50% of the original content of monomeric anthocyanins remained after 6 months storage at 20 degrees C. The stabilities of delphinidins and cyanidins during storage were very similar. Deaeration of the nectar before bottling had no effect on anthocyanin content.