Stability of bioactive compounds in fruit jam and jelly during processing and storage: A review

Publication date: May 2018 Source:Trends in Food Science & Technology, Volume 75 Author(s): Kaunsar Jabeen Shinwari, Pavuluri Srinivasa Rao Background Fruits are the rich source of bioactive compounds (vitamins, phenolics, carotenoids, and flavonoids) attributing to the antioxidant potential. To make these fruits available for consumption during off-season, the fruits are processed into shelf-stable products like jam and jellies. However, the bioactive compounds mostly decrease during processing and storage of these products. The loss may vary with the process severity (temperature and time of processing) and product composition (sugars, pectin, fruit, etc.). Scope and approach The overall changes in bioactive compounds during processing and storage of jam and jellies have been summarized in this review. The factors affecting these differences and the mechanisms responsible for such reactions have been discussed in detail. It might be helpful to a food scientist or a food industry in improving the product with respect to its quality and for health implications altogether. Key findings and conclusions The presence of high sugar content and pectin with a low degree of esterification can preserve the bioactive compounds during thermal processing by reducing the adverse reactions in jam and by interacting with functional components through hydrogen or hydrophobic bonding. The change in bioactive compounds may continue during storage depending on storage conditions, ...
Source: Trends in Food Science and Technology - Category: Food Science Source Type: research