2026-04-13T03:04:36Zhttps://recercat.cat/oai/requestoai:recercat.cat:20.500.12327/2642025-10-22T11:25:00Zcom_2072_4428com_2072_4427col_2072_487898
RECERCAT
author
Lafarga, Tomás
author
Aguiló‐Aguayo, Ingrid
author
Bobo, Gloria
author
Chung, Andrea V.
author
Tiwari, Brijesh K.
other
Producció Vegetal
group
Postcollita
2025-10-22T11:25:00Z
2025-10-22T11:25:00Z
2018-05-24
Lafarga, Tomás, Ingrid Aguiló-Aguayo, Gloria Bobo, Andrea V. Chung, and Brijesh K. Tiwari. 2018. "Effect Of Storage On Total Phenolics, Antioxidant Capacity, And Physicochemical Properties Of Blueberry (Vaccinium Corymbosum L.) Jam". Journal Of Food Processing And Preservation 42 (7): e13666. Wiley. doi:10.1111/jfpp.13666.
0145-8892
http://hdl.handle.net/20.500.12327/264
https://doi.org/10.1111/jfpp.13666
This study investigated the effects of storage on the physicochemical and nutritional aspects ofblueberry jam. Jams were stored at either 4, 25, or 358C during a 56-day period. The pH was sig-nificantly reduced during storage (p<.05). Overall, results demonstrated the significant effect ofstorage temperature and time on the color degradation and on the texture of the samples studied(p<.05). The total antioxidant activity was significantly affected by temperature as the total anti-oxidant activity retention of samples stored at 48C was significantly higher to that of the samplesstored at either 25 or 358C after a 56-day storage period (p<.05). A strong positive correlationwas found between the total phenolic content and the antioxidant activity withR2ranging from0.617 to 0.716. Results obtained herein suggested that blueberry jams should be refrigerated tobetter retain their overall quality attributes and their antioxidant capacity
eng
Attribution-NonCommercial-NoDerivatives 4.0 International
Effect of storage on total phenolics, antioxidant capacity, and physicochemical properties of blueberry (Vaccinium corymbosum L.) jam
info:eu-repo/semantics/article